Pumpkin Cake Recipe

Pumpkin Cake

Ingredients:

For the Pumpkin Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce (or more vegetable oil)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
3. Combine Wet Ingredients:
   • In another large bowl, whisk together the vegetable oil, applesauce, eggs, vanilla extract, and pumpkin puree until smooth.
4. Combine Wet and Dry Mixtures:
   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
5. Bake the Cake:
   • Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool the Cake:
   • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt, and continue to beat until the frosting is smooth and fluffy.
8. Frost the Cake:
   • Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. For a decorative touch, use a piping bag to create swirls or patterns.
9. Serve and Enjoy:
   • Slice the cake and serve. This pumpkin cake is perfect as a dessert for any fall gathering, or even as a sweet treat with your morning coffee.

Tips for Success:

• Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Room Temperature Ingredients: Bring your eggs, cream cheese, and butter to room temperature before using them. This helps them mix more evenly, resulting in a smoother batter and frosting.
• Spices: Adjust the spice levels according to your preference. For a more intense flavor, add a bit more cinnamon or ginger.

Variations:

• Pumpkin Chocolate Chip Cake: Stir in 1 cup of chocolate chips to the batter before baking for a delightful pumpkin-chocolate combination.
• Pumpkin Bundt Cake: Pour the batter into a greased bundt pan instead of a baking pan and increase the baking time by about 10 minutes.
• Gluten-Free Pumpkin Cake: Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.

Storage:

• Room Temperature: Store the cake at room temperature for up to 2 days in an airtight container.
• Refrigerator: If you prefer, refrigerate the cake for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezing: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw it at room temperature, then frost before serving.

This pumpkin cake is a crowd-pleaser, combining the warm spices of fall with the richness of cream cheese frosting. Whether you’re baking for a holiday gathering or simply to enjoy the flavors of autumn, this recipe is sure to become a favorite.