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Pumpkin Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Combine Wet Ingredients: In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well blended and smooth.
  4. 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.
  5. 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.
  6. Pour Batter into Pans: Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula for even baking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/pumpkin-cake-with-cream-cheese-frosting-recipe/