Pumpkin Spice Cake
A moist and flavorful cake infused with pumpkin and warm spices, perfect for autumn gatherings.
Equipment
- 9x13-inch baking pan
- Mixing Bowls:
- Whisk
- Spatula
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 tsp. pumpkin pie spice
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 can pure pumpkin (15 oz)
- 1 cup vegetable or canola oil
- 3 large eggs beaten
- ½ cup whole milk
- 1 tsp. vanilla extract
- 8 oz. cream cheese softened
- ½ cup unsalted butter softened (1 stick)
- 3 cups powdered sugar
- 2 Tbsp. whole milk
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt (omit if using salted butter)
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13 inch baking pan with cooking spray.
- In a large mixing bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt. Mix until combined.
- In a separate bowl, whisk together pumpkin, oil, eggs, milk, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, milk, vanilla extract, and salt, mixing until fluffy.
- Once the cake is cooled, frost it generously with the cream cheese frosting.
- Serve and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to a week.