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Pumpkin Cake with Cream Cheese Frosting Recipe

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4.2 from 57 reviews

This moist and spiced pumpkin cake combines the rich flavors of pumpkin and warm autumn spices with a smooth cream cheese frosting, creating a deliciously comforting dessert perfect for fall gatherings or anytime you crave a seasonal treat.

  • Total Time: 40 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 1 cup butter (melted)
  • 16 ounces canned pumpkin (or homemade pumpkin puree)
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves

Cream Cheese Frosting

  • ½ cup butter (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the cake evenly.
  2. Prepare the Baking Pan: Lightly spray a 9″ x 13″ baking pan with nonstick cooking spray, which helps in easy removal of the cake once baked.
  3. Mix Wet Ingredients: In the bowl of a stand mixer, combine the melted butter, pumpkin puree, and eggs. Beat these ingredients together until fully combined and smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt to ensure even distribution of the spices and leavening.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer. Mix until just incorporated to form the cake batter.
  6. Pour Batter and Bake: Pour the batter into the prepared baking pan and place it in the preheated oven. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This step is important to avoid melting the frosting when applied.
  8. Prepare Cream Cheese Frosting: Using an electric mixer, beat the room temperature butter until light and fluffy. Add the cream cheese and beat again until the mixture is smooth and fluffy.
  9. Add Powdered Sugar and Vanilla: Slowly add the powdered sugar and vanilla extract to the butter and cream cheese mixture, first on a low speed to avoid sugar flying out, then increase speed and beat until the frosting is fluffy and well combined.
  10. Frost the Cake: Evenly spread the cream cheese frosting over the cooled pumpkin cake using a spatula or knife, smoothing the surface.
  11. Serve: Cut the frosted cake into 12 servings and enjoy this seasonal delight with friends and family.

Notes

  • Ensure the cake is completely cooled before frosting to prevent the cream cheese frosting from melting.
  • You can substitute canned pumpkin with homemade pumpkin puree, just ensure it’s well drained to avoid excess moisture.
  • Adjust the spices to your liking; adding nutmeg or allspice can enhance the warm flavor profile.
  • Store leftover cake covered in the refrigerator to keep the cream cheese frosting fresh.
  • For a dairy-free version, substitute butter and cream cheese with vegan alternatives.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pumpkin-cake-with-cream-cheese-frosting-recipe/