Pumpkin Cake
A moist and flavorful pumpkin cake, perfect for fall celebrations, paired beautifully with cream cheese frosting.
Ingredients
Cake Ingredients
- 2 cups pumpkin puree Use fresh or canned
- 1 cup granulated sugar
- 2/3 cup light brown sugar Packed
- 1 cup vegetable or canola oil
- 4 large eggs Room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Frosting Ingredients
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Grease a 9x13 inch pan with non-stick cooking spray.
- In a large mixing bowl, combine granulated sugar, light brown sugar, eggs, pumpkin puree, oil, and vanilla extract. Beat until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the pumpkin mixture and stir gently until just incorporated.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 30-35 minutes, checking doneness with a toothpick.
- Let the cake cool completely on a wire rack before frosting.
Frosting
- In a bowl, beat together the butter and cream cheese until light and fluffy.
- Gradually add the powdered sugar, mixing well until smooth. Stir in vanilla extract and ground cinnamon.
- Spread frosting over the cooled cake.
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Notes
For best results, use room temperature ingredients and don't overmix the batter.