Pumpkin Cake Recipe

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.

Pumpkin Cake

This pumpkin cake is a crowd-pleaser, combining the warm spices of fall with the richness of cream cheese frosting.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Baking Pan
• Whisk
• Electric Mixer

Ingredients

  

1x2x3x

For the Pumpkin Cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cup brown sugar packed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 cup vegetable oil
• 0.5 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
• 0.5 cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
• 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.
• In another large bowl, whisk together the vegetable oil, applesauce, eggs, vanilla extract, and pumpkin puree until smooth.
• 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.
• 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.
• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• 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.
• 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.
• 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.

Notes

Be sure to use pure pumpkin puree, not pumpkin pie filling. Bring your eggs, cream cheese, and butter to room temperature before using them for a smoother batter and frosting.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Keyword Easy, Fall

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