The holidays are on their way, and there's no better dessert than this pumpkin cake with cream cheese frosting! This rich cake is moist and delicious, and it's topped with a generous layer of smooth and sweet cream cheese frosting. My family absolutely loves it when I bring this cake to Thanksgiving, and I know yours will, too.
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My Take On A Pumpkin Cake
I think the holidays are the perfect time to try new recipes. I mean, it just makes them so much more exciting and rewarding when you find something you can look forward to making year after year.
With this pumpkin cake, you'll have an instant classic on your hands. I was trying to come up with a new pumpkin recipe, and my family loves cake, so after a few tries, this cake was born!
The first time I made it, my family devoured it in one night, and I have a feeling your family will be obsessed with it too!
The cake is so rich and full of spiced pumpkin flavor, while the decadent frosting brings the sweetness. The combination of the two is a match made in heaven, and I can't wait for you to try it!
Why You'll Love This Recipe
It's perfect for a crowd. This recipe makes a pretty large cake which means everyone will be able to get a few slices. It's impossible to eat just one!
It uses simple ingredients. I usually have most of the ingredients for this recipe on hand. If you like to bake, you probably have them, too!
The cake and frosting combination. My favorite cream cheese frosted cake was this chocolate cake with cream cheese frosting until I had this one. I seriously don't think there's anything that pairs better with pumpkin than cream cheese.
Ingredients
Here's what you'll need for the cake:
- All purpose flour- for the base of the batter.
- Baking powder- for a fluffy cake.
- Baking soda- fresh is best!
- Pumpkin pie spice- to bring out the flavor of the pumpkin.
- Cinnamon- another warm spice.
- Eggs- room temperature.
- Vegetable oil- or another neutral oil.
- Brown sugar- I like to use dark brown sugar for a deeper flavor.
- Granulated sugar- for extra sweetness to balance out the spice.
- Pumpkin puree- gives it an extra moist and rich texture.
- Whole milk- makes the cake even more moist.
- Vanilla extract- the perfect compliment to the pumpkin.
And for the frosting:
- Cream cheese- the base for this frosting. I recommend full fat for extra richness.
- Vanilla extract- for a light vanilla flavor.
- Powdered sugar- adds an airy texture and makes it oh-so-sweet!
By the way, if you have these ingredients, you have everything you need to make pumpkin cookies with cream cheese frosting, so definitely try that recipe next!
How To Make Pumpkin Cake
1. Prep and mix the dry ingredients: Preheat your oven to 345°F (175°C) grease a 9x13-inch baking pan and line it with parchment paper. In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and cinnamon together, then set it aside.
2. Mix the wet ingredients: In a separate bowl, beat the eggs, oil, brown sugar, granulated sugar, pumpkin puree, milk, and vanilla extract until fully combined and smooth. I used an electric mixer with the beaters, but you whisk by hand too.
3. Combine the mixtures: Add the dry ingredients to the wet mixture and mix with a rubber spatula or wooden spoon until combined. Then pour the batter into your prepared baking pan and spread the top out so it's evenly distributed.
4. Bake and cool: Bake for about 30 minutes or until the edges are set and the center springs back when it's gently pressed. Transfer the baked cake to a wire rack and allow it to cool completely.
5. Make the frosting: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Then add the confectioner sugar and vanilla extract, and continue beating until it's smooth and creamy.
6. Frost and serve: When the cake has cooled completely, carefully remove it from the pan and spread the cream cheese frosting on top it an even layer. Finish it off with a light dusting of cinnamon, then slice and serve.
My Pro Tips To Make The Best Recipe
- Sift all of the dry ingredients as you add them to the bowl. This ensures there are no lumps or dry pockets in your batter.
- Be sure your cake is completely cooled before you spread it with frosting. I know it's tempting to eat immediately, but the frosting will melt off the cake if it's still hot.
- Make sure you don't overbake the cake so it stays nice and moist. You can test if the cake is done by inserting a toothpick in the center. If it comes out clean, it's baked.
How I Recommend Storing Leftovers
In the fridge: Since this cake is covered in cream cheese, it is best stored in the fridge. You can stick toothpicks in your leftover cake and wrap it with plastic wrap. Be sure the plastic isn't touching the frosting, or it will stick. You can also place the leftover cake slices in an airtight container with a lid for easy storage. It'll stay good in the fridge for about 5 days.
In the freezer: The best way to freeze the cake is in airtight containers. It'll last in the freezer for about 3 months.
Frequently Asked Questions
How long can the cake sit out at room temperature?
It will stay good for about 2 hours at room temperature. So if you make the cake earlier in the day and aren't planning on serving it until later, you'll want to refrigerate it until you're ready to serve.
Can I make this cake gluten free?
Absolutely. Just substitute the all purpose flour with your favorite gluten free flour. It's that simple! I like to use the one from Target's Good and Gather brand.
Can I make this cake in a cake pan?
Yes! I've made it in two 8-inch cake pans before, and it turned out amazing. I layered the round cakes on top of one another with a layer of frosting in between them, along with frosting the top.
More Pumpkin Recipes To Try Next
- Pumpkin pie on graham cracker crust
- Pumpkin cream cheese dip
- Pumpkin cheesecake bars
- Pumpkin cream cheese bread
- Pumpkin custard pie
- Pumpkin casserole
Pumpkin Cake with Cream Cheese Frosting
The holidays are on their way, and there's no better dessert than this pumpkin cake with cream cheese frosting! This rich cake is moist and delicious, and it's topped with a generous layer of smooth and sweet cream cheese frosting. My family absolutely loves it when I bring this cake to Thanksgiving, and I know yours will, too.
Ingredients
For the Cake
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Pumpkin Pie Spice
- 1½ teaspoon Cinnamon
- 3 large Eggs
- ⅔ cup Vegetable oil
- 1 cup Brown sugar
- ¼ cup Granulated sugar
- 14 oz. Pumpkin puree
- ¼ cup Whole milk
- 2 teaspoon Vanilla extract
For the Cream Cheese Frosting:
- 4.5 oz. Softened Cream Cheese
- 1 teaspoon Vanilla Extract
- 2 cups Powdered Sugar
Instructions
- Preheat your oven to 345°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon, then set aside.
- In a separate bowl, beat the eggs, oil, brown and granulated sugar, pumpkin puree, milk, and vanilla extract until fully combined and smooth.
- Add the dry ingredients to the wet mixture and whisk until combined.
- Pour the batter into your prepared baking pan and spread it into an even layer. Bake for about 25-30 minutes until the center springs back when it's gently pressed. Remove from the oven and place your pan on a wire rack to cool completely.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the confectioner sugar and vanilla extract, and mix until creamy and smooth.
- When the cake has cooled completely, carefully remove it from the pan, spread the cream cheese frosting evenly over the top, and dust lightly with cinnamon. Slice however you want and enjoy!
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 239Total Fat: 13.2gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 44mgSodium: 122mgCarbohydrates: 27.7gFiber: 1.6gSugar: 13.2gProtein: 3.8g
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