Indulge in the cozy flavors of fall with this irresistible Pumpkin Cake topped with luscious Cream Cheese Frosting. Bursting with warm spices like cinnamon, nutmeg, and ginger, and enhanced with the natural sweetness of pumpkin puree, this cake is the perfect dessert for autumn gatherings, Thanksgiving celebrations, or simply to satisfy your pumpkin cravings. Moist, flavorful, and beautifully spiced, this cake is sure to become a seasonal favorite in your baking repertoire.
Why You’ll Love This Recipe
Pumpkin Cake is a quintessential fall dessert that captures the essence of the season in every bite. The combination of tender pumpkin cake layers and creamy cream cheese frosting creates a harmonious balance of flavors and textures that’s simply irresistible. Plus, this recipe is easy to make and can be customized with your favorite spices and toppings, making it a versatile option for any occasion.
Ingredients
For the Pumpkin Cake:
- 2 cups 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
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- 9-inch round cake pans
- Parchment paper
- Wire cooling rack
Directions
Making the Pumpkin Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Combine Wet Ingredients: In another mixing bowl, cream together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
Making the Cream Cheese Frosting
- Cream Butter and Cream Cheese: In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition, until the frosting is smooth and fluffy. Stir in the vanilla extract until combined.
Assembling the Cake
- Level Cakes: If necessary, level the tops of the cooled cake layers using a serrated knife to ensure they are flat and even.
- Frost Between Layers: Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting on top, then place the second cake layer on top.
- Frost the Cake: Frost the top and sides of the cake with the remaining cream cheese frosting, using a spatula or offset spatula to smooth the surface.
- Decorate (Optional): For an extra touch, you can garnish the top of the cake with chopped pecans, a sprinkle of cinnamon, or a drizzle of caramel sauce.
- Chill and Serve: For best results, chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set. Slice and serve chilled for maximum flavor and freshness.
Notes and Tips
- Fresh vs. Canned Pumpkin: While canned pumpkin puree is convenient and readily available, you can also use homemade pumpkin puree if you prefer. Just make sure it’s well-drained to avoid excess moisture in the cake batter.
- Spice Levels: Feel free to adjust the amount of spices in the cake according to your taste preferences. You can increase or decrease the amounts of cinnamon, nutmeg, ginger, and cloves to suit your palate.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor.
FAQ
Can I use a different frosting?
While cream cheese frosting is a classic pairing with pumpkin cake, you can use any frosting of your choice, such as vanilla buttercream, whipped cream, or even a drizzle of chocolate ganache, if preferred.
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them tightly wrapped at room temperature for up to 2 days, or freeze them for longer storage. Frost the cake just before serving for the freshest taste.
Can I make cupcakes instead of a layer cake?
Yes, you can easily adapt this recipe to make cupcakes instead of a layer cake. Simply divide the batter evenly