Colombian pumpkin cake is a beloved homemade dessert made with pumpkin squash, eggs, flour, sweetened condensed milk, and a touch of cinnamon. It has a moist, soft crumb and a naturally golden color from the squash.
It is commonly served with coffee as an afternoon snack, for breakfast, or as an easy family dessert. The combination of cooked pumpkin, condensed milk, and cinnamon is widely used in Colombian-style pumpkin cake recipes.
Ingredients
- 1 kg peeled pumpkin squash, seeded and cut into cubes
- 2 g cinnamon sticks, about 2 small sticks
- 110 ml vegetable oil (½ cup)
- 320 g sweetened condensed milk (1 cup)
- 5 ml vanilla extract (1 teaspoon)
- 250 g all-purpose flour (2 cups)
- 5 g baking powder (1 teaspoon)
- 186 g table cream or heavy cream (¾ cup)
- 50 ml whole milk (3 tablespoons)
- 6 large eggs
- 5 g butter (1 teaspoon), for greasing the pan
- 10 g all-purpose flour (1 tablespoon), for dusting the pan
Preparation
- Cook the pumpkin, place the pumpkin cubes and cinnamon sticks in a saucepan, cover with water, and cook over medium heat for 20 to 25 minutes, until very tender. Drain well, remove the cinnamon, and let the pumpkin cool for 10 minutes.
- Prepare the pan, preheat the oven to 350 °F. Grease a 9½-inch round cake pan with butter and dust it with flour, coating the bottom and sides. Tap out the excess flour.
- Blend the batter, add the cooked pumpkin, oil, condensed milk, vanilla, cream, whole milk, and eggs to a blender. Blend until you have a smooth, even batter with no visible pumpkin pieces.
- Add the dry ingredients, transfer the mixture to a large bowl, add the sifted flour and baking powder, and fold them in with a spatula until no dry flour remains. Do not overmix, so the cake stays tender.
- Bake the cake, pour the batter into the prepared pan and bake for 45 to 55 minutes. The top should look golden and set; a toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
- Cool and serve, let the cake rest in the pan for 20 minutes before removing it. Cool completely so it can set properly, then slice and serve.
Chef’s Tips
- Drain the cooked pumpkin thoroughly so the cake does not become overly wet.
- Choose ripe pumpkin squash with deep orange flesh for the best color and flavor.
- Avoid opening the oven during the first 35 minutes to help the cake rise evenly.
- Let the cake rest for a few hours before serving so the pumpkin and cinnamon flavors develop.
Traditional Variations
Some Colombian home versions include grated farmer’s cheese or crumbled coastal cheese for a sweet-and-salty contrast. Others are decorated with small pieces of bocadillo veleño or served with a light layer of dulce de leche.
How to Serve
Serve Colombian pumpkin cake at room temperature or slightly chilled, cut into medium slices. It works beautifully as an afternoon treat, breakfast cake, or dessert after lunch.
Pair it with Colombian coffee, hot chocolate, or a glass of milk.
Recommended Accompaniments
- Colombian coffee
- Hot chocolate
- Cold or warm milk
- Colombian farmer’s cheese
- Dulce de leche
Did You Know?
Pumpkin squash is widely used in Colombian cooking, from savory soups and stews to sweet cakes and preserves. In baking, its natural moisture helps create soft, tender cakes without relying on large amounts of butter.
Frequently Asked Questions
Yes. Use about 700 g of well-drained pumpkin puree. Make sure it does not contain added sugar, salt, or spices, so the balance of the recipe stays correct. If the puree looks watery, let it drain in a fine colander for a few minutes before using it.
No. The ideal texture is moist and tender, similar to a creamy sponge cake. Avoid overbaking it: remove it once the center is set and a toothpick comes out with moist crumbs rather than raw batter.
Keep the cake in a tightly covered container in the refrigerator for 3 to 4 days. Let it rest at room temperature for a few minutes before serving so it regains its soft texture and full aroma.
