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:
- 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.
- 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.
- Combine Wet Ingredients:
- In another large bowl, whisk together the vegetable oil, applesauce, eggs, vanilla extract, and pumpkin puree until smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.