Description
This Pumpkin Cake is moist, spiced, and full of pumpkin flavor, topped with a rich and tangy cream cheese frosting. It’s an easy-to-make dessert that captures the best of fall flavors.
Ingredients
Scale
For the Pumpkin Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix the Wet Ingredients:
- In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Make the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Frost the Cake:
- Spread the cream cheese frosting evenly over the cooled cake. Slice and serve, or refrigerate until ready to enjoy.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Optional Topping: Sprinkle with chopped pecans or a dash of cinnamon for added flavor and texture.