Pumpkin Cake
Pumpkin Cake is a moist, tender dessert bursting with warm fall spices and rich pumpkin flavor. Perfect for autumn gatherings, Thanksgiving, or whenever you crave a cozy treat, this cake pairs beautifully with cream cheese frosting for the ultimate indulgence.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 15 oz can pumpkin purée (not pumpkin pie filling)
- 2 tsp vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prep oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Mix wet ingredients: In a large bowl, beat sugars, oil, and eggs until smooth. Stir in pumpkin purée and vanilla.
- Combine: Gradually mix dry ingredients into wet mixture until just combined—do not overmix.
- Bake: Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
- Frost: Spread frosting evenly over cooled cake. Slice and serve.
Notes
- Extra moist tip: Substitute half the oil with applesauce for a lighter but still moist cake.
- Storage: Store covered in the refrigerator for up to 5 days.
- Make ahead: Cake layers can be baked, cooled, and frozen (unfrosted) for up to 2 months.
- Variation: Add chopped pecans or walnuts for crunch.