Description
This moist and flavorful pumpkin cake features a spiced batter made with pumpkin puree and warm autumn spices, topped with a creamy, rich cream cheese frosting. Perfect for fall gatherings, holidays, or any time you crave a deliciously seasonal dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice
Wet Ingredients
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 and 1/2 teaspoons pure vanilla extract
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan. A glass pan is recommended for even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Combine Wet Ingredients: In another bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until well combined.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix with a mixer or whisk until fully combined. The batter will be thick.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 30-36 minutes, or until a toothpick inserted in the center comes out clean. If the cake edges or top brown too quickly, loosely cover with aluminum foil to prevent burning.
- Cool the Cake: Remove the cake from the oven and place the pan on a wire rack to cool completely. After about 45 minutes, refrigerate the cake to speed cooling.
- Prepare Frosting: Using a handheld or stand mixer with a paddle or whisk attachment, beat the cream cheese and butter on high speed until smooth and creamy.
- Add Frosting Ingredients: Add the confectioners’ sugar, vanilla, and salt. Mix on low speed for 30 seconds then increase to high speed and beat for 2 minutes until fluffy. Add an extra 1/4 cup confectioners’ sugar if a thicker consistency is desired.
- Frost the Cake: Spread the frosting evenly over the cooled cake. Refrigerate for 30 minutes before serving to set the frosting and make slicing easier.
- Store Leftovers: Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Use full-fat cream cheese for best frosting texture and flavor.
- Make sure the cream cheese and butter are softened to room temperature before making frosting to avoid lumps.
- Adjust baking time based on your oven; check for doneness using a toothpick.
- The cake can be made a day ahead and stored covered in the refrigerator.
- For homemade pumpkin pie spice, combine cinnamon, nutmeg, ginger, cloves, and allspice.
- Refrigerate the frosted cake before slicing to get clean, neat pieces.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 410 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: pumpkin cake, cream cheese frosting, fall dessert, pumpkin spice cake, moist pumpkin cake, holiday dessert
