Pumpkin Cake with Cream Cheese Frosting Recipe
This classic pumpkin cake is a moist, spiced dessert perfect for fall gatherings or any time you crave autumn flavors. The tender cake is infused with warm cinnamon and pumpkin pie spice, then topped with a creamy, rich cream cheese frosting that adds the perfect balance of sweetness and tang. Easy to prepare and baked to perfection, this pumpkin cake is a delightful treat to share with family and friends.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 to 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice
Wet Ingredients
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 and 1/2 teaspoons pure vanilla extract
Frosting Ingredients
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan, preferably a glass pan, to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
- Mix wet ingredients: In another bowl, whisk together the canola oil, eggs, packed brown sugar, granulated sugar, canned pumpkin puree, and vanilla extract until combined into a smooth mixture.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir or mix with a mixer or whisk until fully combined. The batter will be thick and well blended.
- Bake the cake: Spread the thick batter evenly into the prepared baking pan. Place it in the oven and bake for 30 to 36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If the edges or top start browning too quickly, loosely cover the pan with aluminum foil to prevent over-browning.
- Cool the cake: Remove the cake from the oven and set the entire pan onto a wire rack. Allow the cake to cool completely, which takes about 45 minutes. To speed up the cooling process, place the cake in the refrigerator after initial cooling.
- Prepare the frosting: In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and unsalted butter on high speed until smooth and creamy. Gradually add 3 cups of confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and mix for 2 minutes until fluffy. If a thicker frosting is desired, add the extra 1/4 cup confectioners’ sugar and beat until incorporated.
- Frost the cake: Spread the cream cheese frosting evenly over the completely cooled cake. Place the frosted cake in the refrigerator for at least 30 minutes to set the frosting, making it easier to cut.
- Store leftovers: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days to maintain freshness.
Notes
- If the cake edges brown too quickly during baking, cover loosely with aluminum foil.
- Use room temperature ingredients (cream cheese, butter) for a smooth frosting.
- Refrigerate the cake after frosting to help the frosting set.
- Using a glass baking pan helps prevent sticking and promotes even baking.
- This cake stores well in the fridge for up to 5 days when properly covered.
Keywords: pumpkin cake, pumpkin dessert, cream cheese frosting, fall dessert, easy cake recipe
