Pumpkin Cake + Cream Cheese Frosting
October 19, 2018
Pumpkin is rich and warm, with just a touch of spice and a hint of sweetness. Not only is it flavorful, it can be incorporated into just about anything. It’s easy to see why it is the flavor of the season! Pumpkin spice lattes, pumpkin candles, pumpkin lip balm – you name it; there’s likely a pumpkin version of it out there somewhere!
Today I am sharing a recipe for a classic pumpkin cake. The flavors are simple, but oh so delicious! There is a lot of opportunity to personalize this recipe: drizzle with caramel, fold chopped walnuts into the frosting, or even add a layer of chocolate ganache! I topped mine with just a hint of cinnamon.
Whether you decide to keep it simple or spice it up a bit, this cake is sure to please at your next fall festivity. I recently made this for a church dinner and not a single piece was leftover!
Pumpkin Cake with Cream Cheese Frosting
YIELD: 12 servings
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1-½ tsp cinnamon
2 tsp pumpkin pie spice
1 cup vegetable oil
1 cup brown sugar
½ cup sugar
1 (15 oz) can pumpkin puree
1-½ tsp vanilla
8 oz cream cheese, room temperature
1 stick unsalted butter, room temperature
3 cups powdered sugar
1 tsp vanilla
Pinch of salt
Preheat oven to 350 degrees. Spray two 9 X 13 pans with nonstick spray.
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Whisk and set aside.
In a separate bowl, combine the oil, eggs, brown sugar, sugar, pumpkin puree, and vanilla. Whisk until just combined.
Pour the wet ingredients into the dry ingredients and whisk or stir until combined.
Pour half the batter into each prepared baking pan. Level and bake for 25 minutes or until just firm to the touch. Remove once baked, and allow to cool in the pans a bit before transferring to a wire rack to finish cooling.
Once the cake is cool, prepare the frosting. Whisk the cream cheese and butter together on high speed until smooth and creamy.
Reduce the speed and slowly add the powdered sugar in batches. Add in the vanilla and salt and beat until well combined.
Evenly spread half the frosting over one of the cakes. Top with the second cake and add the remaining frosting. For a clean cut, cool the cake in the fridge for 30 minutes before serving.
Recipe courtesy of Sally’s Baking Addiction
What are some of your favorite pumpkin recipes? Share them with us in the comments below!