Pumpkin Cake (Venezuelan Torta de Auyama)

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Dense, creamy, gooey pumpkin cake or torta de auyama / calabaza. This is not your regular pumpkin spice cake. This is the next level of pumkin craziness.

I was waiting for a sad day when I extremely missed my mom to make this cake. It’s been officially three years without seeing her since I left Venezuela. I won’t make this long but if you are interested in knowing what is happening in Venezuela — and why there are many Venezuelans leaving their homeland — you can see this video.

This is my mom’s’ signature cake, “La Torta de Auyama de Irma (my mom)” is well known in the seven kingdoms — or at least among our friends from the church.

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What type of pumpkin do you use for a torta de auyama?

My mom likes to use cinderella or autumn gold pumpkin instead of butternut because it gives a stronger flavor.

Of course, you can always use the type of pumpkin you prefer.

Why torta de calabaza is so especial?

A torta de calabaza or auyama is not as sweet as the US regular pumpkin cake.

This cake is not fluffy. Instead, the finish is a compact and gooey cake. For that reason I use 2 cups of flour per 1 tsp of baking powder. In a regular cake I use 1 tsp per cup pf flour to help the raising process. In this cake we want to keep minimun growing.

This cake is best when it’s completely cold. In fact, it will taste way better the day after. Just like an atrapamarido cake.

You can eat it without frosting or you can add some whipped cream and cinnamon for a nice finish.

You can store it in the fridge up to 4 days and it will remain fresh and delicious.

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Pumpkin Cake (Venezuelan Torta de Auyama)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Creamy, dense and delicious torta de auyama.

Course: Dessert
Cuisine: Venezuelan
Keyword: pumpkin cake, torta de auyama
Servings: 8 slices
  • 1 kg pumpkin (about 4 cups cooked mashed pumpkin)
  • 3 egg
  • 2 cups flour (+ 1 tbsp)
  • 1/4 cup sugar
  • 1 can condensed milk (400gr)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tbsp unsalted butter
  • ¼ cup raisins
  1. Preheat the oven to 180ºC (350ºF)

  2. Cut the pumkin into cubes. Boil them until they are soft and you can remove the peel easily. Let it cool.

  3. Smash the cooked pumpkin and mix with the condensed milk.

  4. Add the eggs, sugar, salt, melted butter and cinnamon, and mix well.

  5. Slowly add the flour with the baking powder

  6. Cover the raisins with a little bit of flour and add them to the dough.
  7. Pour the mix into a buttered cake pan and take to the oven for 40 minutes.

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