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Pumpkin cake with sour cream

Today we are making a pumpkin cake with sour cream. It is so aromatic and warming. You can't even taste the pumpkin, but you get all the benefits of this sunny vegetable.
5 from 1 vote
Cook Time 30 minutes
Cake Soaking Time (min.) 6 hours
Total Time 6 hours 30 minutes
Course Bakery
Cuisine European
Servings 10 people
Calories 311 kcal


  • 1 teaspoon
  • 1 knife
  • 1 chopping board
  • 1 kitchen chopper
  • 1 mix bowl
  • 1 mixer
  • 1 sieve
  • 1 spatula
  • 1 non-stick mat optional parchment paper
  • 1 baking sheet
  • 1 baking mold



  • 2 pcs eggs
  • 200 g sugar
  • 100 g vegetable oil
  • 170 g pumpkin grated
  • 1 pc orange
  • 170 g flour
  • ½ tsp cinnamon
  • 1 tsp baking powder


  • 300 g sour cream
  • 50 g sugar


  • Prepare everything you need.
    Necessary ingredients


  • Peel and remove the seeds from the pumpkin, cut it into random pieces and put them in the bowl of a food processor. Use a sharp knife to remove the orange part of the orange zest.
    170 g pumpkin, 1 pc orange
  • Pulse until finely chopped. Squeeze out the resulting shavings well with your hands. The weight is already indicated in the squeezed form.
    Crushed pumpkin
  • Place the eggs and sugar in a bowl.
    2 pcs eggs, 200 g sugar
    Eggs, sugar
  • Beat until the sugar is dissolved. Pour in the vegetable oil.
    100 g vegetable oil
    Vegetable oil
  • Sift the flour, cinnamon, and baking powder.
    170 g flour, ½ tsp cinnamon, 1 tsp baking powder
    Flour, cinnamon, baking powder
  • Mix at low speed. Add the squeezed pumpkin pulp.
    Putting pumpkin in the dough
  • Stir with a spoon or spatula and spread on a baking sheet, size 30×40 cm. Here, an non-stick mat is used, no need to grease it.
    Distribution of pumpkin dough on a baking sheet
  • Bake in the oven at 170 ℃ for 15-17 minutes. Check with a skewer, there should be no raw dough inside.
    Baking the dough
  • If you want to make a rectangular cake, simply cut it into 3 parts. For a round cake, cut out circles with a diameter of 17 cm. Two layers will be whole, and the third will consist of two halves.
    Cutting out cakes


  • For the cream, beat the sour cream with sugar. To make the cake soak better and be moist, I recommend using not too fatty sour cream, we use 20%. Spread the layers, stacking them on top of each other.
    300 g sour cream, 50 g sugar
    Smearing cakes with cream
  • Let it soak in the refrigerator for 6-8 hours. Dry the trimmings in a cooling oven and crumble them.
    Assembling the cake
  • Sprinkle the top and sides. The pumpkin cake is ready.
    Pumpkin cake with sour cream


Calories: 311kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 18mgSodium: 38mgPotassium: 115mgFiber: 1gSugar: 26gVitamin A: 1636IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Keyword cake, fall, pumpkin




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