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Pumpkin Spice Cake with Cream Cheese Frosting Recipe

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4.6 from 85 reviews

A moist and flavorful Pumpkin Spice Cake topped with creamy, rich Cream Cheese Frosting. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, this classic autumn dessert is ideal for gatherings and holiday celebrations.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 ounce) can pumpkin puree

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk (optional, for consistency)

For Garnish:

  • Cinnamon powder for dusting

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9×13 inch baking pan to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Beat thoroughly for 2 to 3 minutes until the mixture is light and creamy, then stir in the pumpkin puree until well incorporated.
  4. Blend Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing only until just combined. Avoid overmixing to maintain the cake’s moisture and tenderness; some lumps are okay.
  5. Pour Batter into Pan: Spread the batter evenly into the prepared baking pan, smoothing the surface for even cooking.
  6. Bake the Cake: Bake for 30 to 35 minutes. Check with a wooden skewer inserted in the center; it should come out clean when the cake is done. Avoid overbaking to keep the cake soft.
  7. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack. This prevents the frosting from melting when applied.
  8. Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar, beating well after each addition. Mix in vanilla extract. If frosting is too thick, add milk one tablespoon at a time to reach the desired consistency.
  9. Frost the Cake: Once fully cooled, spread the cream cheese frosting evenly over the top of the cake.
  10. Garnish and Serve: Dust the frosted cake lightly with cinnamon powder before serving to add aroma and decoration.

Notes

  • Make sure the cake is completely cool before frosting to avoid melting and sliding of frosting.
  • Do not overmix the batter to maintain a tender crumb and moisture.
  • Use full-fat cream cheese and unsalted butter at room temperature for the best frosting texture.
  • The cinnamon dusting is optional but adds a lovely aroma and appeal.
  • This cake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://forkvista.com/pumpkin-spice-cake-with-cream-cheese-frosting-recipe/