Pumpkin Cake with Cream Cheese Frosting Recipe
Introduction
This moist and flavorful pumpkin cake is perfect for celebrating the cozy flavors of fall. With a spiced batter and creamy cream cheese frosting, it’s a delightful dessert that’s easy to make and sure to impress family and friends.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 and 1/2 teaspoons pure vanilla extract
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract (for frosting)
- 1/8 teaspoon salt (for frosting)
Instructions
- Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Step 3: In another bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and 1 and 1/2 teaspoons vanilla extract until combined.
- Step 4: Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer until fully combined. The batter will be thick.
- Step 5: Spread the batter evenly into the prepared pan and bake for 30-36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If the edges brown too fast, loosely cover with foil.
- Step 6: Remove from oven and cool completely on a wire rack. To speed cooling, place the cake in the refrigerator after about 45 minutes.
- Step 7: To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy.
- Step 8: Add 3 cups confectioners’ sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat on low for 30 seconds, then high for 2 minutes. Add additional 1/4 cup confectioners’ sugar if a thicker frosting is desired.
- Step 9: Spread the frosting evenly over the cooled cake and refrigerate for 30 minutes before serving to set the frosting and make slicing easier.
Tips & Variations
- Use homemade pumpkin pie spice or adjust spices to your taste for a personalized flavor.
- Canola or vegetable oil works well for moistness, but melted butter can be substituted for richer flavor.
- If you prefer a less sweet frosting, reduce the confectioners’ sugar gradually.
- Adding chopped nuts or chocolate chips to the batter can add texture and variety.
Storage
Store leftover cake tightly covered in the refrigerator for up to 5 days. For best results, bring to room temperature or warm slightly before serving. The frosting sets well when refrigerated, making the cake easier to slice.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you will need to cook and puree fresh pumpkin until smooth. Make sure it is well-drained to avoid extra moisture in the batter.
Can I freeze this pumpkin cake?
Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw completely before frosting and serving.
PrintPumpkin Cake with Cream Cheese Frosting Recipe
This classic Pumpkin Cake is a moist and flavorful dessert perfect for fall gatherings. Featuring warm spices like cinnamon and pumpkin pie spice, it’s topped with a creamy, smooth cream cheese frosting that complements the tender cake base beautifully. Baked in a single pan, it’s easy to prepare and even easier to enjoy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 and 1/2 teaspoons pure vanilla extract
Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan thoroughly. This ensures the cake won’t stick and will bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until well combined. Set this mixture aside.
- Combine Wet Ingredients: In another large bowl, whisk together the canola or vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until the mixture is smooth and fully combined.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a mixer or whisk to combine everything thoroughly until the batter is smooth and thick.
- Bake the Cake: Spread the thick batter evenly into the prepared baking pan. Place it in the preheated oven and bake for 30 to 36 minutes. Monitor closely; it’s done when a toothpick inserted into the center comes out clean. If the cake edges or top brown too quickly, lightly cover with aluminum foil to prevent over-browning.
- Cool the Cake: Once baked, remove the cake from the oven and place the pan on a wire rack to cool completely, about 45 minutes. To speed cooling, you can refrigerate the pan after this initial cooling.
- Prepare the Frosting: In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter on high speed until smooth and creamy. Gradually add the confectioners’ sugar (3 cups), vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high and beat for 2 minutes. If you prefer a thicker frosting, add an extra 1/4 cup confectioners’ sugar and mix well.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Place the frosted cake in the refrigerator for at least 30 minutes to allow the frosting to set and make slicing easier.
- Store Leftovers: Cover any leftover cake tightly and keep it refrigerated for up to 5 days to maintain freshness and taste.
Notes
- Using a glass baking pan is recommended for even cooking and monitoring browning.
- Cover the cake loosely with foil during baking if it starts browning too fast.
- Chilling the cake after frosting helps with cleaner slices.
- You can use homemade pumpkin pie spice or store-bought for convenience.
- Make sure cream cheese and butter are softened to room temperature for smooth frosting.
Keywords: pumpkin cake, pumpkin dessert, cream cheese frosting, fall dessert, moist cake, pumpkin spice
