Description
This moist and flavorful Pumpkin Cake with Cream Cheese Frosting is the perfect fall dessert, featuring a tender pumpkin-spiced cake layered with a rich and creamy frosting. Easy to make and sure to please a crowd, this recipe yields 16 servings and is ideal for holiday gatherings or cozy nights in.
Ingredients
Cake Ingredients
- 1 cup Oil (such as canola oil)
- 2 cups Sugar
- 4 large Eggs
- 2 teaspoons Vanilla Extract
- 1 (15-ounce) can Pure Pumpkin Puree
- 1 teaspoon Pumpkin Spice
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Cream Cheese Frosting
- 1/2 cup Butter (softened)
- 1 (8-ounce) package Cream Cheese (softened)
- 4 to 4 1/2 cups Powdered Sugar
- 1 tablespoon Heavy Cream or Milk
- 1 teaspoon Vanilla or Vanilla Bean Paste
Instructions
- Preheat Oven and Mix Wet Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the oil and sugar and beat together for about 4 minutes until well mixed. Add the eggs one at a time along with the vanilla extract, mixing for an additional minute until smooth. Stir in the pumpkin puree until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin spice, and salt. Gradually fold the dry ingredients into the wet pumpkin mixture, mixing gently to create a smooth batter without overworking it.
- Prepare Cake Pans and Bake: Lightly spray three 8-inch round cake pans with non-stick cooking spray. Evenly divide the batter among the pans, smoothing the tops. Bake in the preheated oven for 18-23 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to wire racks to cool completely.
- Make the Cream Cheese Frosting: In a mixing bowl, beat the softened butter and cream cheese together for 2-3 minutes until creamy and smooth. Gradually add the powdered sugar and continue mixing until well combined and fluffy. Stir in the vanilla extract and heavy cream or milk to reach your desired frosting consistency.
- Assemble the Cake: Once the cake layers have completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the next layer on top and repeat the frosting process, finishing by frosting the top and sides of the entire cake evenly.
Notes
- For even baking, make sure your oven is fully preheated before placing the cake pans inside.
- You can substitute pumpkin spice with a mix of cinnamon, nutmeg, and cloves if desired.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store the cake covered in the refrigerator for up to 4 days.
- This cake also freezes well; wrap tightly and thaw in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
