Pumpkin Spice Cake with Cream Cheese Frosting Recipe
A moist and flavorful pumpkin spice cake topped with rich cream cheese frosting, perfect for cozy gatherings and festive occasions. This classic autumn dessert combines warm spices with pumpkin puree to create a tender cake, complemented by a smooth, creamy frosting dusted with cinnamon for an inviting finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 to 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a separate large bowl, beat the granulated sugar, brown sugar, vegetable oil, and eggs together until light and creamy, about 2 to 3 minutes. Stir in the pumpkin puree until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently and only until combined. Do not overmix; a few small lumps are acceptable to keep the cake moist and tender.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan, smoothing the surface.
- Bake the Cake: Bake for 30 to 35 minutes at 350°F (175°C), checking doneness by inserting a wooden skewer into the center. It should come out clean. Avoid overbaking to ensure tenderness.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack to prevent the frosting from melting.
- Prepare the Frosting: Beat softened cream cheese and softened butter together until smooth and creamy. Gradually add sifted powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract. If the frosting is too thick, add milk one tablespoon at a time to reach a spreadable consistency.
- Frost and Garnish: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Finish with a dusting of cinnamon powder before serving.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Check the cake for doneness near the minimum baking time to avoid overbaking.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- Adjust frosting thickness with milk to suit your spreading preference.
- Use fresh spices for the best flavor.
