Description
Indulge in the ultimate fall dessert with this moist and flavorful pumpkin spice cake, perfectly complemented by a rich and tangy cream cheese frosting. It’s a classic for a reason!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until well combined and creamy. Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake.
- Garnish with extra cinnamon or chopped pecans if desired.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling, as the added spices and sugar will alter the cake’s flavor and texture.
- For a richer spice flavor, you can add an extra ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients.
- Allow cakes to cool completely before frosting to prevent the frosting from melting.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg