Pumpkin Spice Cake with Cream Cheese Frosting Recipe

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Warm & Familiar Pumpkin Spice Cake with Cream Cheese Frosting Recipe

There’s something truly irresistible about a Pumpkin Spice Cake with Cream Cheese Frosting Recipe that feels like a warm hug on a chilly day. I love when the pantry spices mingle with the rich pumpkin, filling the kitchen with that instantly comforting aroma. If you’re craving a dessert that’s both cozy and indulgently smooth, this recipe really hits the sweet spot. As you slice into this cake, you’ll notice the tender, velvety crumb that’s perfectly balanced by a luscious, tangy cream cheese frosting—soft enough to spread, yet structured enough to hold its shape beautifully. It’s a treat that transforms simple ingredients into something truly special, perfect for sharing with friends or enjoying with a cup of coffee on a lazy afternoon. Stick with me through this Pumpkin Spice Cake with Cream Cheese Frosting Recipe, and I’ll share all the tips I’ve learned over the years to make sure your cake is moist, flavorful, and decorated with just the right touch of cinnamon.

Ingredient Breakdown

• All-purpose flour: The backbone that provides structure; you can use cake flour for a more tender crumb.
• Baking soda: The leavening agent that helps the cake rise and stay light.
• Ground cinnamon, nutmeg, ginger, cloves: These warm spices create that signature pumpkin spice flavor that warms the senses.
• Salt: Balances sweetness and enhances flavor complexity.
• Granulated sugar & brown sugar: Brown sugar adds moisture and a subtle caramel note, while granulated sugar ensures sweetness and lift.
• Vegetable oil: Keeps the cake moist and tender—feel free to use canola or light olive oil.
• Eggs: Bind ingredients and add richness; room temperature eggs blend best.
• Pumpkin puree: The star ingredient, adding moisture and that unmistakable pumpkin flavor. Canned is easiest, but homemade works beautifully too.
• Cream cheese & butter: For a tangy, silky frosting that complements the spices wonderfully.
• Powdered sugar: Creates smooth sweetness in the frosting; sifted to avoid lumps.
• Vanilla extract: Adds depth of flavor and rounds out the frosting.
• Milk (optional): Adjusts frosting consistency for easy spreading without sacrificing richness.
• Cinnamon powder (garnish): Enhances aroma and adds a pretty finishing touch.

Before You Start

Before diving in, measure out and prep all your ingredients—this mise en place saves time and keeps things flowing smoothly. Preheat your oven to 350°F (175°C) so it’s ready when your batter is mixed. I like to lightly grease and flour my pan to ensure the cake comes out perfectly. Cooling the cake completely before frosting is a crucial step—you’ll want to avoid any melting or sliding of that luscious cream cheese frosting later on.

How to Make Pumpkin Spice Cake with Cream Cheese Frosting Recipe

1. Preheat and prepare your pan. Get your oven to a steady 350°F (175°C) and lightly grease and flour a 9×13-inch baking pan. This sets the foundation for even baking and easy release.
2. Whisk together dry ingredients. In a large bowl, sift or whisk the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This blends the warm spices uniformly, ensuring every bite bursts with balanced flavor.
3. Mix wet ingredients. In a separate bowl, beat granulated sugar, brown sugar, vegetable oil, and eggs until the mixture is light and creamy—about 2 to 3 minutes. You’ll notice it turn a pale gold which means air is being incorporated, important for a fluffy cake. Stir in the pumpkin puree until it’s seamlessly combined.
4. Combine wet and dry. Gradually add your dry mixture to the wet, folding gently. Mix just until combined—you’ll still see a few lumps and that’s perfect. Overmixing can toughen your cake, so trust this gentle approach for a super moist texture.
5. Pour and smooth. Transfer the batter into your prepared pan, spreading it evenly with a spatula. The batter will be thick but silky—easy to smooth out for an even rise and consistent crumb.
6. Bake to tender perfection. Bake for 30 to 35 minutes, but start checking at 30 minutes with a wooden skewer. When it comes out clean or with just a moist crumb attached, your cake is ready. Avoid overbaking to keep it soft and velvety.
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Cook Like a Pro

Try tapping the pan gently during spreading to release any air bubbles, which ensures an even crumb. For measuring flour, spoon it into your cup and level it off—no scooping, which packs too much and can dry the cake. Also, using room temperature eggs helps them blend better, creating a consistent texture.

7. Cool completely before frosting. Let the cake rest in its pan on a wire rack. Patience here pays off — a warm cake will melt the frosting, turning it runny instead of creamy.
8. Make the cream cheese frosting. Beat softened cream cheese and butter until perfectly smooth and light. Gradually add sifted powdered sugar, beating well after each cup to avoid lumps and achieve a velvety texture. Stir in vanilla and add milk a little at a time if you want a spreadable consistency without watering down the flavor.
9. Frost and garnish. Using a spatula, spread the frosting over the cooled cake in gentle, even strokes. Finish with a light dusting of cinnamon powder for an eye-catching touch that also boosts aroma.

Flavor Variations for Pumpkin Spice Cake with Cream Cheese Frosting Recipe

• Nutty boost: Add 1/2 cup chopped pecans or walnuts to the batter for a crunchy surprise that complements the spices.
• Orange zest: Incorporate 1 teaspoon of fresh orange zest into the frosting for a bright citrus spark.
• Maple magic: Substitute half the powdered sugar in the frosting with maple syrup and reduce milk accordingly for a maple-infused twist.
• Spiced rum: Add a tablespoon of spiced rum to the frosting for a subtle warmth and complexity.
• Chocolate swirl: Gently fold in mini chocolate chips to the cake batter for melty pockets of richness.
• Ginger bite: Sprinkle a small amount of crystallized ginger on top of the frosting for a spicy-sweet crunch.

Storage, Freezer & Reheat Tips

• Refrigeration: Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Keep an airtight container to maintain moisture.
• Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before frosting or serving.
• Reheat: Warm small slices gently in the microwave (10 seconds at a time) to revive softness without melting frosting.
• Frosting refresh: If the frosting hardens in the fridge, let it sit 15 minutes at room temp to regain spreadability.

Pumpkin Spice Cake with Cream Cheese Frosting Recipe FAQs

• Can I substitute fresh pumpkin for canned? Absolutely! Use cooked, pureed fresh pumpkin in the same quantity. Just be sure it’s cooled and well-drained to avoid extra moisture.
• Why is my cake dense or dry? Overmixing or overbaking is usually the culprit. Mix until just combined and check doneness at 30 minutes—every oven varies!
• How do I soften cream cheese properly? Leave it out at room temperature for about an hour before frosting, or microwave for 10-second bursts to avoid lumps.
• Can I make this gluten-free? Yes, replace the flour with a 1-to-1 gluten-free baking blend that contains xanthan gum for structure.
• Is it okay to use a hand mixer or stand mixer? Both work well, but be careful not to overbeat the flour into the batter to maintain tenderness.

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