Description
A moist and flavorful pumpkin cake topped with rich cream cheese frosting, perfect for fall celebrations and gatherings.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make Cake Batter: In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt. In another bowl, beat together sugar, oil, eggs, and pumpkin puree until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake the Cake: Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Assemble the Cake: Spread frosting on top of one cake layer, place the second layer on top, and frost the entire cake. Decorate as desired.
Notes
- For a lighter texture, substitute half of the all-purpose flour with cake flour.
- The cake can be made a day ahead and stored tightly wrapped.
- Adjust the sweetness of the frosting by adding more or less powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg