Description
This moist and flavorful Pumpkin Cake combines warm pumpkin pie spices with rich pumpkin puree, baked to perfection and topped with a smooth cream cheese frosting. Perfect for fall gatherings or anytime you crave a spiced dessert, this cake is easy to make and sure to impress.
Ingredients
Scale
Pumpkin Cake
- 2 cups (284 g) all-purpose flour, sifted, plus more for sprinkling
- 1 tablespoon (5 g) pumpkin pie spice
- 2 teaspoons (11 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (5 g) kosher salt
- 1 cup (198 g) granulated sugar
- ⅔ cup (132 g) dark brown sugar, packed
- 4 large eggs, room temperature
- 1 cup (240 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (425 g) pumpkin puree, 15 ounces, canned
Cream Cheese Frosting
- 6 tablespoons (86 g) unsalted butter, softened to 65-67ºF (18-19ºC)
- 1 ¼ cups (142 g) powdered sugar
- 8 ounces (227 g) cream cheese, softened to 65-67ºF (18-19ºC)
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (30 g) pecans or walnuts, chopped (optional)
Instructions
- Heat the Oven: Set the oven rack to the middle position and preheat the oven to 350ºF (177ºC) to ensure even baking throughout the cake.
- Prepare Baking Pan: Grease a 13 x 9-inch baking pan with cooking spray or vegetable oil. Sprinkle 1 tablespoon of flour over the greased surface, then turn and tap the pan to coat evenly. Tap out any excess flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, pumpkin pie spice, baking powder, baking soda, and kosher salt until fully combined. This ensures the leavening agents and spices are evenly distributed.
- Mix Wet Ingredients: In a large bowl, vigorously whisk the granulated sugar, dark brown sugar, eggs, and vegetable oil until the mixture becomes thick and smooth, about 3 minutes. Add the pumpkin puree and whisk for an additional 15 seconds until just combined.
- Make Cake Batter: Gently fold the dry flour mixture into the wet pumpkin mixture. Stir until no flour streaks remain and only a few small lumps are visible. Be careful not to overmix to avoid a dense cake.
- Bake the Cake: Pour the batter evenly into the prepared baking pan and smooth the top. Bake in the preheated oven for 30 to 33 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 195 to 200ºF (90 to 93ºC). Let the cake cool completely on a wire rack for about 1 ½ to 2 hours.
- Mix the Butter and Sugar for Frosting: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and powdered sugar on low speed until just incorporated. Increase speed to medium and beat until the mixture is light and fluffy, about 1 to 1 ½ minutes.
- Add the Cream Cheese: Add half of the softened cream cheese to the butter mixture and beat on medium speed until incorporated, about 15 seconds. Add the remaining cream cheese and beat until smooth, about 15 to 20 seconds.
- Add Flavorings: Mix in the maple syrup and vanilla extract. Continue beating until the frosting is light, smooth, and creamy, scraping down the sides of the bowl as needed, about 30 to 45 seconds. If not using immediately, cover and refrigerate until ready to use.
- Frost the Cake: Once the cake is completely cooled, either frost it in the pan or carefully invert it onto a sheet pan after covering with parchment paper. Spread the cream cheese frosting evenly over the cake using a spatula. Sprinkle with chopped pecans or walnuts if desired. Slice and serve at room temperature for best texture.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Make sure eggs and other refrigerated ingredients are at room temperature to help the batter come together smoothly.
- Do not overmix the batter to maintain a moist and tender crumb.
- For a dairy-free version, substitute butter and cream cheese with non-dairy alternatives, but note the flavor and texture may differ.
- Frosting should be slightly cool and spreadable; if too cold, let it sit at room temperature before spreading.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 360
- Sugar: 28g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
