Pumpkin Cake with Cream Cheese Frosting

Fall is in the air, and what better way to celebrate than with a slice of heavenly pumpkin cake smothered in velvety cream cheese frosting?

This iconic autumn treat combines the warm, comforting flavors of pumpkin spice with the tangy sweetness of cream cheese – a match made in dessert heaven!

Did you know that pumpkin cake recipes date back to the 1800s? Let’s dive into this timeless classic that’s sure to become your new favorite fall indulgence!

Ingredients You’ll Need

Before we start baking, let’s gather all the necessary ingredients. Here’s what you’ll need for this mouthwatering pumpkin cake with cream cheese frosting:

For the Pumpkin Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 can (15 oz) pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1/4 cup milk

For the Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Optional add-ins and variations:

• 1 cup chopped pecans or walnuts
• 1/2 cup raisins or dried cranberries
• 1 teaspoon orange zest for a citrusy twist

Step-by-Step Baking Instruction

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well blended.
4. Beat in the eggs one at a time, then stir in the milk.
5. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Don’t overmix!
6. Pour the batter into the prepared pan(s) and smooth the top with a spatula.
7. Bake for 30-35 minutes for round cakes or 35-40 minutes for a 9×13-inch cake, until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before frosting.

Whipping Up the Perfect Cream Cheese Frosting

Now, let’s make that irresistible cream cheese frosting!

1. Make sure your cream cheese and butter are at room temperature. This is crucial for a smooth, lump-free frosting!
2. In a large bowl, beat the cream cheese and butter until light and fluffy, about 2-3 minutes.
3. Gradually add the powdered sugar, mixing on low speed until incorporated.
4. Add the vanilla extract and a pinch of salt, then beat on medium-high speed until smooth and creamy.
5. If the frosting is too thick, add a tablespoon of milk. If it’s too thin, add more powdered sugar until you reach the desired consistency.

Pro tip: For a twist, try adding a teaspoon of cinnamon or a tablespoon of maple syrup to your frosting!

Assembling and Decorating Your Pumpkin Cake

1. Once your cake is completely cool, it’s time to frost! For a layer cake, place one layer on a cake stand and spread a thick layer of frosting on top. Add the second layer and frost the top and sides.
2. For a sheet cake, simply spread the frosting evenly over the top.
3. Get creative with your decorations! Try:

• Swirling the frosting with the back of a spoon for a rustic look
• Piping rosettes around the edges
• Sprinkling chopped pecans or candied pumpkin seeds on top
• Dusting with cinnamon for a finishing touch

Store your frosted cake in the refrigerator, but bring it to room temperature before serving for the best flavor and texture.

Troubleshooting Common Pumpkin Cake Issues

• Dry cake? Make sure you’re not overbaking. Also, try adding an extra egg or a bit more oil next time.
• Melting frosting? Chill your cake layers before frosting, and keep the finished cake cool.
• Spice levels off? Adjust the pumpkin pie spice to your taste, or create your own blend with cinnamon, ginger, nutmeg, and cloves.
• Need to make ahead? Unfrosted cake layers can be wrapped tightly and frozen for up to a month. Thaw before frosting!

Health Benefits and Dietary Modifications

Believe it or not, this indulgent dessert does have some nutritional perks! Pumpkin is packed with vitamins A and C, fiber, and antioxidants. Plus, it’s relatively low in calories.

For dietary restrictions:

• Gluten-free? Use a 1:1 gluten-free flour blend.
• Vegan? Try substituting flax eggs and plant-based cream cheese.
• Watching sugar? Reduce the sugar in the cake and use a low-fat cream cheese for the frosting.

Remember, moderation is key. Enjoy a slice (or two!) without guilt by practicing portion control.

Whether you’re a seasoned baker or trying your hand at fall desserts for the first time, this recipe is sure to impress.

Happy baking, and don’t forget to share your delicious creations with loved ones!

Recipe FAQ’s

Can I use fresh pumpkin instead of canned puree?

Yes, you can! Roast and puree fresh pumpkin, but make sure to drain excess liquid to avoid a soggy cake.

Is it possible to make this recipe as cupcakes?

Yes! Fill cupcake liners 2/3 full and bake for about 18-22 minutes at the same temperature.

Can I reduce the sugar without affecting the texture?

You can reduce the sugar in the cake by up to 1/4 cup without significantly impacting the texture. For the frosting, you may need to adjust the consistency if you reduce the sugar.