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Pumpkin Spice Cake with Cream Cheese Frosting Recipe

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4.7 from 39 reviews

A moist and flavorful pumpkin spice cake topped with rich cream cheese frosting, perfect for autumn celebrations and cozy gatherings.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 ounce) can pumpkin puree

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk (optional, for consistency)

For Garnish:

  • Cinnamon powder for dusting

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9×13 inch baking pan to prepare it for the cake batter.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Set this mixture aside.
  3. Combine wet ingredients: In a separate large bowl, mix the granulated sugar, brown sugar, vegetable oil, and eggs. Beat well until the mixture is light and creamy, about 2 to 3 minutes. Then stir in the pumpkin puree until fully combined.
  4. Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, stirring gently and only until the batter is just combined. Avoid overmixing to keep the cake moist and tender. Some small lumps in the batter are fine.
  5. Pour batter into pan: Pour the resulting cake batter evenly into the prepared baking pan, smoothing the top lightly.
  6. Bake the cake: Place the pan in the preheated oven and bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes to avoid overbaking and ensure tenderness.
  7. Cool the cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack. Allowing full cooling prevents the frosting from melting when applied.
  8. Prepare the frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually beat in the sifted powdered sugar a cup at a time until fully incorporated. Mix in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time to reach desired consistency for spreading.
  9. Frost the cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
  10. Garnish and serve: Dust the frosted cake lightly with cinnamon powder before slicing and serving. Enjoy!

Notes

  • Do not overmix the batter to keep the cake moist and tender.
  • Check the cake for doneness at 30 minutes to prevent drying out.
  • Allow the cake to cool completely before frosting to avoid melting the frosting.
  • If the frosting is too thick, thin it gradually with milk for easier spreading.
  • Can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

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