Pumpkin Cake with Cream Cheese Frosting

As the leaves turn and the air grows crisp, it’s the perfect time to indulge in the rich, comforting flavors of fall. One of the best ways to celebrate the season is with a slice of Pumpkin Cake with Cream Cheese Frosting. This moist and flavorful cake is a delightful treat for gatherings, holidays, or simply as a cozy dessert at home.

Why You’ll Love This Pumpkin Cake Recipe

This pumpkin cake is not only easy to make but also incredibly delicious. Here are a few reasons why it’s a must-try:

1. Moist and Flavorful: The addition of pumpkin puree makes this cake incredibly moist and infuses it with a warm, spiced flavor profile that’s perfect for autumn.
2. Cream Cheese Frosting: The tangy cream cheese frosting perfectly complements the sweetness of the cake, creating a balance that is simply irresistible.
3. Versatile: Whether for Thanksgiving, a fall birthday, or a simple family gathering, this cake is versatile enough to fit any occasion.
4. Easy to Make: With simple ingredients and straightforward steps, this recipe is great for bakers of all skill levels.

Ingredients You’ll Need

For the Pumpkin Cake:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 cup pumpkin puree (canned or fresh)
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• A pinch of salt

Step-by-Step Instructions

Making the Pumpkin Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Combine Wet Ingredients: In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Preparing the Cream Cheese Frosting:

1. Beat Ingredients: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and salt until the frosting is light and fluffy.

Assembling the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Carefully place the second layer on top and frost the top and sides of the cake.

Optional Decoration

For added flair, consider garnishing your pumpkin cake with toasted pecans or walnuts, a sprinkle of cinnamon, or even a drizzle of caramel sauce.

Tips for the Perfect Pumpkin Cake

• Use Fresh Pumpkin: If you have access to fresh pumpkin, roasting and pureeing it will enhance the flavor of your cake.
• Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for easier mixing.
• Store Properly: This cake can be stored in the refrigerator for up to a week, making it perfect for leftovers.

Final Thoughts

This Pumpkin Cake with Cream Cheese Frosting is sure to become a fall favorite in your household. With its rich flavors and fluffy texture, it’s a delightful way to celebrate the season. Whether you’re baking for a special occasion or just treating yourself, this recipe will not disappoint. Enjoy a slice with a warm cup of coffee or tea, and embrace the flavors of autumn!

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Serving and Storage Tips for Pumpkin Cake with Cream Cheese Frosting

To ensure that your Pumpkin Cake with Cream Cheese Frosting remains delicious and fresh, follow these serving and storage tips:

Serving Tips

1. Slice with Care: Use a sharp knife to cut clean slices. For a cleaner cut, you can dip the knife in hot water and wipe it dry before slicing.
2. Serve at Room Temperature: For the best flavor and texture, allow the cake to sit at room temperature for about 30 minutes before serving. This will help the cream cheese frosting soften slightly.
3. Pair with Beverages: This pumpkin cake pairs wonderfully with a variety of beverages. Consider serving it with:

• Hot coffee or espresso
• Spiced chai tea
• Warm apple cider
• A scoop of vanilla ice cream on the side for a delightful contrast

1. Garnish: Enhance the presentation by garnishing each slice with a sprinkle of cinnamon, a dollop of whipped cream, or a few toasted nuts.
2. Layering: If you’re feeling creative, consider layering the cake with additional flavors such as a layer of caramel or a sprinkle of chocolate chips between the cake layers for an added twist.

Storage Tips

1. Refrigerate: Since the cake contains cream cheese frosting, it should be stored in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing other odors.
2. Keep for Up to a Week: The pumpkin cake will stay fresh in the refrigerator for up to a week. However, for the best flavor and texture, try to consume it within 3-5 days.
3. Freezing: If you want to enjoy the cake later, you can freeze it:

• Whole Cake: Wrap the entire cake in plastic wrap and then in aluminum foil. Label it with the date. It can be frozen for up to 3 months.
• Sliced Cake: If you prefer to freeze individual slices, wrap each slice in plastic wrap and then place them in a freezer-safe bag or container. This makes it easy to thaw just what you need.

1. Thawing: To thaw, transfer the cake or slices from the freezer to the refrigerator for several hours or overnight. For quicker thawing, you can leave it at room temperature for about an hour.
2. Re-frosting: If the frosting loses its texture after freezing and thawing, you can always whip up a fresh batch of cream cheese frosting to apply before serving.

By following these serving and storage tips, you can ensure that your Pumpkin Cake with Cream Cheese Frosting remains a delightful treat for any occasion! Enjoy your baking and the delicious flavors of fall!

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can definitely use fresh pumpkin! To do so, cut a pumpkin in half, remove the seeds, and roast it until tender. Once cooled, scoop out the flesh and puree it in a blender or food processor until smooth. Use the same amount of fresh pumpkin puree as called for in the recipe.

2. How can I make the cream cheese frosting less sweet?

If you find the cream cheese frosting too sweet for your taste, you can reduce the amount of powdered sugar. Start by cutting the sugar by half and taste-testing as you go. You can also add a pinch of salt or a splash of lemon juice to balance the sweetness without compromising the creamy texture.

3. Can I make this cake ahead of time?

Yes, this pumpkin cake can be made ahead of time! You can bake the cake layers in advance and store them wrapped in plastic wrap in the refrigerator for up to 3 days. Frost the cake on the day you plan to serve it for the best texture. Alternatively, you can freeze the unfrosted cake layers and then thaw them before frosting and serving.

4. What are some variations I can try with this recipe?

There are plenty of delicious variations you can experiment with! Here are a few ideas:

• Spice Variations: Add different spices like allspice, cloves, or cardamom for a unique flavor profile.
• Add-ins: Incorporate nuts, such as chopped pecans or walnuts, or mix in chocolate chips for added texture and flavor.
• Frosting Variations: Substitute half of the cream cheese with mascarpone for a lighter frosting, or mix in a bit of maple syrup for a delightful maple flavor.

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