Description
A cozy and delicious pumpkin cake topped with creamy cream cheese frosting, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 8 oz cream cheese, room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, combine the pumpkin puree, oil (or melted butter), eggs, and sugars. Whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and spices.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pan for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract until fluffy.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
Notes
Ensure all ingredients are at room temperature for best results. Allow the cake to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pumpkin cake, cream cheese frosting, autumn dessert, fall baking, family recipes