Pumpkin Cake with Cream Cheese Frosting
This delectable Pumpkin Cake with Cream Cheese Frosting is the perfect fall dessert. The moist, spiced pumpkin cake pairs beautifully with the tangy cream cheese frosting, creating a balance of flavors that's hard to resist.Whether for a family gathering, holiday celebration, or just because, this cake is sure to impress with its rich autumn flavors and creamy frosting.
Ingredients
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 can 15 oz pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- ¼ cup milk
For the Cream Cheese Frosting:
- 16 oz cream cheese softened
- ½ 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
- ½ cup raisins or dried cranberries
- 1 teaspoon orange zest for a citrusy twist
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well blended.
- Beat in the eggs one at a time, then stir in the milk.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Don't overmix!
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake for 30-35 minutes for round cakes or 35-40 minutes for a 9x13-inch cake, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before frosting.