Description
This moist, spiced pumpkin cake is the definitive fall dessert. Crafted with pure pumpkin puree and a warming blend of aromatic spices, this cake maintains a tender crumb that pairs perfectly with a tangy, silky cream cheese frosting. It is an easy, reliable recipe that delivers professional results for holiday gatherings and cozy evenings at home.
Ingredients
15 oz pumpkin puree
2 cups all-purpose flour
1.5 cups granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
8 oz cream cheese, softened
3 cups powdered sugar
2 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 tbsp cinnamon
1 tsp ground ginger
0.5 tsp ground cloves
Instructions
Preheat oven to 350 degrees Fahrenheit and grease a 9×13 baking pan.
Whisk flour, baking powder, baking soda, salt, and spices in a large bowl.
In a separate bowl, beat sugar, oil, and eggs until smooth and pale.
Slowly fold the pumpkin puree into the wet mixture.
Gradually add dry ingredients into the wet mixture, stirring until just combined.
Pour batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean.
Cool completely before frosting.
Beat softened cream cheese and powdered sugar together until smooth, then spread over the cooled cake.
Notes
Ensure eggs are at room temperature to achieve the best batter emulsion. Use canned pure pumpkin rather than pumpkin pie filling. Sift your powdered sugar for the smoothest frosting possible.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg