Pumpkin Cake
This pumpkin cake is the dessert to reach for the moment the air turns crisp and pumpkin spice starts showing up everywhere. It is soft, warmly spiced, and finished with a tangy cream cheese frosting that keeps every bite from being too sweet. The batter comes together in two bowls with no mixer required, and it bakes into one simple 9x13 pan. It is easy enough for a weeknight but special enough to bring to a potluck or holiday table.
Equipment
- Mixing bowls Large and medium bowls for wet and dry ingredients
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric hand mixer For the frosting
- Wire cooling rack
Ingredients
For the Pumpkin Cake
- 2 cups all purpose flour 240g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup pumpkin puree 240g, 100% pure pumpkin, not pie filling
- 1 cup granulated sugar 200g
- 1/2 cup packed brown sugar 100g
- 1/2 cup vegetable oil 120ml
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese 225g, softened
- 1/4 cup butter 57g, softened
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla extract for the frosting
For Serving (Optional)
- chopped pecans or walnuts for topping
- vanilla ice cream for serving
- ground cinnamon or pumpkin pie spice for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
- In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth with no streaks.
- Slowly add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool cake in pan for 10 minutes, then transfer to a wire rack and cool completely before frosting.
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy. Add milk a teaspoon at a time if too thick.
- Spread frosting evenly over cooled cake. Slice into 12 pieces and serve, or refrigerate until ready to serve.
Notes
- Use room temperature eggs and cream cheese for smoother mixing.
- Do not overmix the batter, or the cake will turn out dense instead of light and tender.
- Check that your pumpkin puree is 100 percent pure pumpkin, not pie filling with added spices and sugar.
- Let the cake cool completely before frosting to avoid a melty mess.
- For cleaner slices, chill the frosted cake for 15 minutes before cutting.
- Dip your spatula in warm water and wipe it dry for a smoother, more polished frosting finish.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
- Avoid microwaving leftover slices, since this can make the frosting runny.
- For a gluten-free version, substitute all purpose flour with a 1 to 1 gluten-free flour blend and verify baking powder and baking soda are gluten-free.
Nutrition
Serving: 1SliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 60IUVitamin C: 2mgCalcium: 4mgIron: 6mg
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