Go Back
Pumpkin Cake with Cream Cheese Frosting
Alyssa

Pumpkin Cake with Cream Cheese Frosting

Savor a moist pumpkin cake topped with rich cream cheese frosting, perfect for fall celebrations and cozy gatherings. A delightful autumn treat.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour: This forms the base of your cake providing structure and texture.
  • 1 can 15 oz pure pumpkin: This adds moisture and contributes to the rich flavor, making the cake luscious and soft.
  • 4 large eggs: Eggs help bind the ingredients together and add richness to the cake.
  • 1 cup vegetable oil: Oil keeps the cake moist and tender; you can use canola oil or melted coconut oil as alternatives.
  • 1 2/3 cups granulated sugar: Sugar adds sweetness; adjust the amount depending on your preference.
  • 2 tsp baking powder: Essential for helping the cake rise.
  • 1 tsp baking soda: Combined with the acid in the pumpkin it creates leavening that gives your cake a fluffy texture.
  • 1 tbsp pumpkin pie spice: A warm blend of spices that gives the cake its signature fall flavor. Substitute with a mix of cinnamon nutmeg, and ginger if needed.
  • 1/2 tsp salt: Enhances the flavors and balances the sweetness of the cake.
For the cream cheese frosting, gather these ingredients:
  • 8 oz cream cheese softened: Provides the creamy base for the frosting; use full-fat or low-fat options depending on your preference.
  • 1/2 cup butter room temperature: Adds richness and a smooth texture to the frosting.
  • 1 tsp vanilla extract: Enhances the flavor of the frosting.
  • 1 1/2 cups powdered sugar: Gives the frosting its sweetness and creamy consistency. Adjust to taste as desired.

Method
 

  1. Preheat your oven: Set your oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray.
  2. Prepare dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tbsp pumpkin pie spice, and 1/2 tsp salt. Set aside.
  3. Mix wet ingredients: In a large bowl, combine 1 2/3 cups granulated sugar, 1 cup vegetable oil, and 1 can (15 oz) pure pumpkin. Mix until well blended. Add in 4 large eggs, one at a time, mixing thoroughly after each addition.
  4. Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cake dense.
  5. Pour and bake: Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
  7. Prepare the frosting: While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat 8 oz softened cream cheese and 1/2 cup room temperature butter until it’s fluffy and smooth. Incorporate 1 tsp vanilla extract and gradually add 1 1/2 cups powdered sugar until well combined.
  8. Frost the cake: Once the cake has reached room temperature, spread the cream cheese frosting evenly over the top with a spatula. Slice and serve this delightful fall treat!