Description
A moist, spiced pumpkin cake topped with creamy frosting that perfectly captures the flavors of autumn. Easy, cozy, and irresistible.
Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1 cup granulated sugar
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1 cup brown sugar, packed
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4 large eggs
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1 cup vegetable oil
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1 can (15 ounces) pumpkin puree
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8 ounces cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
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In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Add pumpkin puree and oil, mixing until smooth.
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Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
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Pour batter into prepared pan, smoothing the top. Bake 30–35 minutes, or until a toothpick comes out clean.
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Cool cake completely on a wire rack before frosting.
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For frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla, and beat until fluffy.
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Spread frosting evenly over cooled cake. Slice and serve.
Notes
Store cake covered in the refrigerator for up to 5 days. For longer storage, wrap slices well and freeze up to 3 months. Delicious with coffee, tea, or a spiced latte.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American