If you are craving a dessert that perfectly captures the cozy flavors of fall, look no further than this Pumpkin Cake with Cream Cheese Frosting Recipe. This cake is incredibly moist and tender, thanks to the rich pumpkin puree and warm pumpkin pie spices that create a beautifully spiced base. Topped with a luscious, smooth cream cheese frosting, it’s a match made in heaven that delivers both sweetness and a subtle tang. Trust me, once you try this Pumpkin Cake with Cream Cheese Frosting Recipe, it will become your go-to for family gatherings, holiday celebrations, or simply when you want to treat yourself to something truly comforting and delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making a pumpkin cake that tastes like it came right out of your favorite bakery. Each of these simple ingredients plays a vital role in achieving the perfect texture, flavor, and color of this classic dessert.
- 2 cups all-purpose flour: The foundation that holds everything together and gives the cake structure.
- 2 teaspoons baking powder: Helps the cake rise, making it light and fluffy.
- 1 teaspoon baking soda: Works alongside the baking powder to create lift and texture.
- 2 teaspoons pumpkin pie spice: The magical blend that infuses each bite with warm, inviting spice flavors.
- 1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 can (15 oz) pumpkin puree: Adds moistness and that unmistakable pumpkin flavor and color.
- 1 cup granulated sugar: Sweetens and helps create a fine crumb.
- 1/2 cup brown sugar: Adds a deeper, molasses-like flavor that complements the pumpkin spices.
- 1 cup vegetable oil: Keeps the cake moist without overpowering other tastes.
- 4 large eggs: Bind the ingredients and provide richness.
- 1/4 cup milk: Adds a touch of creaminess and helps blend the batter smoothly.
- 16 oz cream cheese (softened): Essential for a smooth, tangy frosting that contrasts beautifully with the sweet cake.
- 1/2 cup unsalted butter (softened): Adds richness to the frosting and helps achieve the perfect spreadable texture.
- 4 cups powdered sugar: Sweetens and thickens the frosting to a luscious consistency.
- 2 teaspoons vanilla extract: Enhances both cake and frosting with warm aromatic notes.
- Pinch of salt: Balances the sweetness in the frosting wonderfully.
- 1 cup chopped pecans or walnuts: Optional but highly recommended for a delightful crunch and nuttiness.
- 1/2 cup raisins or dried cranberries: Adds bursts of chewy sweetness and tartness to the cake.
- 1 teaspoon orange zest: A fresh touch that brightens the overall flavor profile.
How to Make Pumpkin Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a single 9×13-inch pan. This preparation is key to ensuring your cake releases easily and forms a nice crust.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Combining these now helps distribute the leavening agents and spices evenly throughout the batter, ensuring consistent flavor in every bite.
Step 3: Combine Wet Ingredients
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until completely combined. This mixture creates the moist base that will infuse your cake with flavor and texture.
Step 4: Add Eggs and Milk
Beat in the eggs one at a time, allowing each to incorporate fully before adding the next. Then stir in the milk; these ingredients provide structure and richness, resulting in a tender crumb.
Step 5: Incorporate Dry Ingredients Gently
Gradually add the dry ingredient mixture to your wet pumpkin blend, stirring until just combined. Avoid overmixing here to keep the cake light and fluffy without becoming dense.
Step 6: Fold in Nuts, Dried Fruit, and Orange Zest
Gently fold in chopped pecans or walnuts, raisins or dried cranberries, and the orange zest. These additions give the cake wonderful texture, bursts of flavor, and a refreshing twist that elevates the classic recipe.
Step 7: Bake Until Perfect
Pour the batter evenly into your prepared pans and smooth the surface with a spatula. Bake for 30-35 minutes if using round pans or 35-40 minutes for a 9×13 pan. It’s ready when a toothpick inserted in the center comes out clean, signaling a perfectly cooked pumpkin cake.
Step 8: Cool Before Frosting
Allow the cake to cool in the pan for about 10 minutes, then remove and transfer to a wire rack to cool completely. Applying frosting to warm cake can cause it to melt and slide off, so patience here really pays off.
Step 9: Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until fluffy and spreadable. This rich frosting is the perfect complement to your spiced pumpkin cake.
Step 10: Frost and Assemble
Once your cake has fully cooled, spread a generous layer of cream cheese frosting between layers and over the top and sides if you’re making a layered cake. For a single-layer 9×13 cake, just spread the frosting evenly on top. Finish with extra chopped nuts if desired.
How to Serve Pumpkin Cake with Cream Cheese Frosting Recipe
Garnishes
Adding garnishes not only boosts the visual appeal but also adds wonderful texture and flavor contrasts. I love sprinkling chopped toasted pecans or walnuts on top for crunch. A sprinkle of pumpkin pie spice or a few dried cranberries scattered over the frosting adds a festive touch that truly makes this cake shine.
Side Dishes
This pumpkin cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat. For a beverage companion, try a warm cup of spiced chai tea or rich coffee to complement the spices in the cake perfectly.
Creative Ways to Present
Why not impress guests by serving this cake with a swirl of caramel drizzle on the plate or layering it with fresh sliced pears or apples in between? For holiday gatherings, consider cutting the cake into bite-sized squares and serving on festive platters with little forks for easy sharing and enjoying.
Make Ahead and Storage
Storing Leftovers
Your leftover pumpkin cake will keep beautifully covered in the refrigerator for up to 4 days. Make sure to store it in an airtight container or cover tightly with plastic wrap to prevent the frosting from drying out or absorbing fridge odors.
Freezing
Want to save some for later? This Pumpkin Cake with Cream Cheese Frosting Recipe freezes wonderfully when wrapped well. Slice the cake and freeze the pieces individually on a baking sheet before transferring them to freezer bags. You can also freeze the cake layers without frosting for up to 3 months.
Reheating
For a warm slice, thaw frozen cake pieces in the fridge overnight, then microwave gently for 20-30 seconds or enjoy at room temperature. If you freeze cake layers unfrosted, allow them to thaw completely before frosting and serving to maintain the best texture.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree, as canned pumpkin pie filling usually contains added sugars and spices that can alter the cake’s flavor and consistency.
How long does the cream cheese frosting last?
The cream cheese frosting will stay fresh in the fridge for about a week if stored properly in an airtight container or covered cake.
Can I substitute the oil with butter in this recipe?
Yes, you can use melted butter in place of vegetable oil, but it might make the cake slightly denser and give it a richer flavor.
Are the nuts and dried fruit optional?
Absolutely! The nuts and dried fruit add nice texture and bursts of sweetness, but you can omit them if you prefer a simpler cake or if you have allergies.
What’s the best way to get clean cake layers for frosting?
Use a serrated knife to level the tops of your cooled cakes before frosting. This helps create flat layers that stack neatly and look professional.
Final Thoughts
This Pumpkin Cake with Cream Cheese Frosting Recipe is truly a crowd-pleaser that brings the magic of fall into your kitchen with every slice. From the cozy spices to the creamy, tangy frosting, this cake is an irresistible way to celebrate any occasion or brighten an ordinary day. I can’t wait for you to make it and discover why it’s become a beloved favorite that friends and family always ask for again and again.
Print
Pumpkin Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Pumpkin Cake with Cream Cheese Frosting is a perfect autumn dessert. Combining warm pumpkin pie spice with a creamy, tangy frosting and optional mix-ins like nuts and dried fruit, this cake offers a delightful balance of sweetness and texture. Easy to prepare and ideal for gatherings or cozy nights in, it’s a classic treat that celebrates the flavors of fall.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup milk
Cream Cheese Frosting
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Optional Mix-ins and Garnishes
- 1 cup chopped pecans or walnuts
- 1/2 cup raisins or dried cranberries
- 1 teaspoon orange zest (for a citrusy twist)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this dry mixture aside for later.
- Combine Wet Ingredients: In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well blended and smooth.
- Add Eggs and Milk: Beat in the eggs one at a time into the pumpkin mixture, ensuring each is fully incorporated before adding the next. Then stir in the milk.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the pumpkin wet mixture, gently mixing until just combined to avoid overmixing which can make the cake dense.
- Pour Batter into Pans: Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula for even baking.
- Bake the Cake: Bake for 30-35 minutes if using round pans, or 35-40 minutes for a 9×13-inch pan. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then remove the cakes from pans and transfer to a wire rack to cool completely before frosting to prevent melting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar, then vanilla extract and a pinch of salt. Mix until creamy and smooth.
- Frost and Assemble: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cakes. Optionally, fold in or sprinkle chopped nuts, dried fruit, and orange zest for added texture and flavor.
Notes
- For extra flavor and texture, gently fold in chopped nuts and dried cranberries or raisins into the batter before baking.
- If you prefer a more citrusy aroma, add orange zest to the frosting or batter as suggested.
- This cake keeps well refrigerated for up to 4 days; bring to room temperature before serving for best taste.
- Make sure the cream cheese and butter are softened to avoid lumps in your frosting.
- To make this cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
