Description
This moist and tender pumpkin cake is layered with a creamy cinnamon cream cheese frosting, making it the ultimate fall dessert. Perfect for Thanksgiving, birthdays, or any cozy gathering.
Ingredients
Scale
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 1 can (15 oz / 425 g) pumpkin puree
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the frosting:
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together sugar and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree.
- In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and cinnamon; beat until light and fluffy.
- Place one cake layer on a serving plate, spread with frosting, then top with second layer. Frost top and sides. Refrigerate for at least 30 minutes before slicing.
Notes
- For a dairy-free version, use vegan butter and cream cheese alternatives.
- Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch.
- Store leftover cake in the refrigerator for up to 5 days.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520
- Sugar: 42 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg