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Overview

Torta de Auyama Venezolana

Venezuelan Pumpkin Cake, Torta de Calabaza Venezolana, Venezuelan Pumpkin Sponge Cake

This torta de auyama venezolana recipe bakes a moist, golden pumpkin cake from roasted pumpkin puree, eggs, sugar and flour, scented with cinnamon and vanilla. It is a Venezuelan bakery classic, sliced and served with coffee. One serving is about 155 g.

Torta de auyama is a traditional Venezuelan dessert: pumpkin puree mixed with flour, eggs, sugar, milk, butter or oil and aromatic spices, baked into a soft, moist cake. It is most popular in the Capital Region and nearby states such as Miranda, Aragua, Lara and Falcon, as well as in parts of the Andean region, where savoury versions also exist. In Venezuela the pumpkin is called auyama, and the cake is made in two styles — a fluffy sponge version, like this recipe, and a denser, flan-like version. The photograph shows a golden pumpkin butter cake slice with whipped cream — the same moist golden pumpkin cake.

Pairs well with: Black coffee, whipped cream & fresh fruit

Provenance

Venezuela flag Venezuela

Venezuelan Bakery Classic

Latin America & Caribbean

Time Dedication

2h 5m

25m prep • 100m cook

Batch Yield

8 Servings

360 kcal per serving

1 serving ≈ 155 g

Technical Skill

Easy

Easy (One Bowl)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon coffee, family gatherings, Christmas, birthdays Cost: Low — about $1–2 per serving at home
Tags: Sweet Vegetarian Baked
A slice of golden pumpkin cake topped with whipped cream on a white plate

Venezuelan Bakery Classic

Photo: Joe Foodie from USA, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

A Venezuelan torta de auyama: roasted pumpkin puree, eggs, sugar and flour, baked into a moist golden cake with cinnamon and vanilla.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 2h 5m
P

Prep Stage: Pumpkin Puree and Batter

25 Mins • Puree & Batter

Roast the peeled pumpkin until very tender, puree it and drain it well — wet puree is the usual reason this cake turns out heavy. Butter a 23 cm round tin and line the base with baking paper, and have the eggs, sugar, oil, milk and vanilla measured out before the flour is sifted — the batter comes together fast once the wet ingredients meet the dry ones.

Maestro Tip: Drain the puree in a sieve for 10 minutes — pumpkin holds a surprising amount of water, and a wet puree makes a dense, soggy cake.

  1. 1

    Roast the Pumpkin

    45 Mins 190°C (375°F)

    Heat the oven to 190°C (375°F). Peel, seed and cube the 800g of pumpkin, spread the cubes on a baking tray and roast for about 45 minutes, until very tender when pierced with a knife. Tip the hot pumpkin into a sieve, let it drain for 10 minutes, then mash or blend it until smooth — you need 500g of thick puree.

    Roasting, not boiling, keeps the flavour concentrated — boiled pumpkin makes a watery puree.

    Done when: Very tender pumpkin cubes that mash into 500g of thick, smooth puree.

  2. 2

    Make the Batter

    15 Mins Room temperature, about 20°C (68°F)

    Heat the oven to 180°C (350°F). In a large bowl, whisk the 3 eggs with the 200g of sugar until pale and slightly thick, about 3 minutes. Stir in the 500g of pumpkin puree, the 80g of sunflower oil, the 120ml of milk and the vanilla. Sift the 250g of flour with the baking powder, cinnamon and salt over the bowl and fold gently until just smooth.

    Stop as soon as the flour disappears — over-mixing makes a tough cake.

    Done when: A smooth, thick, golden-orange batter with no dry flour visible.

  3. 3

    Fill the Tin and Bake

    55 Mins 180°C (350°F)

    Butter the 23 cm round tin with the 10g of butter and line the base with baking paper. Pour in the batter, spread it level, and bake at 180°C (350°F) for 50–55 minutes, until the top is golden and a skewer pushed into the centre comes out clean or with a few moist crumbs.

    If the top browns too fast, lay a sheet of foil loosely over the tin for the last 10 minutes.

    Done when: Golden top, cake pulling slightly away from the tin, skewer clean.

  4. 4

    Cool and Slice

    10 Mins Room temperature, about 20°C (68°F)

    Rest the cake in the tin for 10 minutes so it sets, then run a knife around the edge and turn it out onto a rack to cool completely. Slice with a long, sharp knife into 8 generous slices.

    Cooling fully before slicing keeps the crumb from tearing — warm pumpkin cake is fragile.

    Done when: A cool, firm cake that slices cleanly into 8 golden slices.

Finishing Touches & Plating

Serve the torta de auyama at room temperature in thick slices, plain or with a spoonful of lightly whipped cream, alongside black coffee. It is at its best the day it is baked, with the cinnamon still fragrant.

Nutritional Physiology & Benefits

Nutrition

Energy

360

kcal / serving

Protein

7g

Complete AA

Carbs

54g

Complex

Fats

14g

Healthy

Per serving (8 servings · 1 serving ≈ 155 g)
Energy360 kcal
Protein7 g
Carbohydrates54 g
Fat14 g
Fibre1.9 g
Sugar27.2 g
Sodium238 mg
Per 100g
Energy233 kcal
Protein4.2 g
Carbohydrates34.6 g
Fat8.8 g
Fibre1.2 g
Sugar17.5 g
Sodium153 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin A and vitamin C (pumpkin), riboflavin and vitamin B12 (eggs and milk), calcium (milk).

Pumpkin Brings Vitamin A

The 500 g of pumpkin puree gives each slice a good share of vitamin A and vitamin C, plus about 1.9 g of fibre.

Eggs and Milk for Sustained Energy

About 6.6 g of protein per serving from the eggs and milk helps the cake feel more satisfying than a plain sugary sponge.

A Snack Slice, Eaten Mindfully

At about 360 kcal a slice, this is a treat to enjoy slowly with coffee and company — one slice is the right portion for most people.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Black Coffee

Black coffee is the classic partner — its bitterness cuts the cake's sweetness and lets the cinnamon shine.

Sides

Lightly Whipped Cream

Unsweetened whipped cream softens the cake's richness without adding more sugar, and it echoes the cream in the photograph.

Fresh Fruit

Mango, papaya or banana lighten the plate and add freshness against the warm spice of the cake.

More Pairings

Vanilla Ice Cream

Cold vanilla ice cream against a just-warm slice is the contrast Venezuelan families love at birthdays.

Complete menu

Torta de auyama with black coffee and fresh fruit, served after a light Venezuelan lunch.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Cutting It While Hot

A warm pumpkin cake is fragile and will crumble and tear — always cool it fully before slicing. This is general food information, not medical advice.

Very Sweet Drinks Alongside

Sugary sodas or sweetened juices add a large sugar load on top of an already sweet cake; water, unsweetened tea or black coffee are the lighter partners. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA classic afternoon slice; one slice with coffee is the usual portion.
  • ChildrenChildren love the sweet, spiced crumb; serve a small slice and watch the sugar at parties.
  • ElderlySoft and easy to chew; a small slice is best, and serve at room temperature.
  • Pregnant womenSafe when baked through and eaten in moderation; the cake contains eggs and milk, so check for allergies.
  • Breastfeeding womenFine in a normal portion; no ingredient here is a concern for breastfeeding.
  • AthletesA good post-training treat for energy — about 53.6 g of carbohydrate per serving — but pair it with protein, not as a meal.
  • Weight gainAbout 360 kcal a slice makes it a useful energy-dense addition to the day.
  • Weight lossA small, thin slice can fit an occasional treat; skip the ice cream and keep it to special occasions.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 53.6 g of carbohydrate and 27.2 g of sugar per serving is a large load; a thin slice only, and ask your clinician about portion size.
  • High blood pressureAbout 238 mg of sodium per serving is moderate for a cake; the sugar is the bigger concern, so keep the portion small and ask your clinician.
  • Kidney diseaseThe cake is low in potassium but high in sugar; portions matter, and ask your clinician before eating it regularly.
  • GoutNo purine-rich ingredients, but the sugar can raise uric acid; keep portions small and ask your clinician.
  • Stomach issuesThe rich, spiced crumb can trouble sensitive stomachs; a small slice after a meal is gentler, and ask your clinician if symptoms flare.
  • Cardiovascular diseaseAbout 13.7 g of fat per serving plus a high sugar load; an occasional small slice is the wiser choice — ask your clinician.
  • Fatty liverHigh in added sugar, which is linked to liver fat; best kept as a rare treat, and ask your clinician.
  • Food allergiesContains wheat (gluten), egg and milk; the tin butter is dairy too — check the labels.
  • Special therapeutic dietsNot suitable for gluten-free, dairy-free or egg-free diets as written; ask your clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then cover the cake with a dome or cling film.
In the fridge
3–4 days in the fridge, covered.
In the freezer
Up to 2 months, well wrapped in slices; thaw overnight in the fridge.
How to reheat
Warm a slice in a 160°C (320°F) oven for 8–10 minutes; reheat only once and serve at once.
Freezing recommended
Yes, in slices — the moist crumb freezes well.
Signs it has spoiled
Sour smell, mould on the surface, or a dry, hard crumb.

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