Description
This Pumpkin Cake with Cream Cheese Frosting is a moist and flavorful autumn dessert, featuring warm pumpkin pie spices and a luscious cream cheese frosting. Perfect for holiday gatherings or cozy fall afternoons, this recipe combines the sweetness of pumpkin and spices with a rich, tangy frosting and optional nuts and dried fruit for added texture and taste.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 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
Additional Mix-ins (optional)
- 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 the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix thoroughly until the mixture is smooth and well blended.
- Add Eggs and Milk: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the milk to the mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the pumpkin mixture, mixing gently until just combined. Be careful not to overmix to keep the cake tender.
- Add Optional Mix-ins: If using, fold in the chopped nuts, raisins or dried cranberries, and orange zest to add extra texture and flavor.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Bake for 30-35 minutes if using round pans or 35-40 minutes for a 9×13-inch pan. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined and fluffy. Stir in the vanilla extract and a pinch of salt.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides. Decorate with additional chopped nuts if desired.
Notes
- Ensure all ingredients, especially eggs, cream cheese, and butter, are at room temperature for best results.
- Do not overmix the batter to maintain a light and tender crumb.
- You can substitute vegetable oil with canola oil or melted coconut oil if preferred.
- For a dairy-free frosting, substitute cream cheese and butter with vegan alternatives.
- Store the frosted cake in the refrigerator and bring to room temperature before serving for the best flavor and texture.
- This cake can be made a day ahead; just keep it covered in the refrigerator.
