Pumpkin Cake with Cream Cheese Frosting Recipe
This moist and flavorful Pumpkin Cake with Cream Cheese Frosting is a perfect fall dessert, combining warm pumpkin spice with a sweet, creamy frosting. Baked in a 9×13-inch dish, it offers a tender crumb and a rich, luscious finish that’s ideal for holiday gatherings or cozy autumn evenings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ¼ teaspoons pumpkin spice
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 cup cane sugar
- ½ cup light brown sugar (packed)
- 15 ounces pumpkin puree (canned)
- 2 large eggs (or 3 small eggs)
- 1 teaspoon vanilla extract
- ½ cup 2% milk
- ½ cup vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese (1 block, softened)
- ⅓ cup unsalted butter (softened, 5 tablespoons)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt or table salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch glass baking dish with baking spray and set it aside to ensure the cake won’t stick.
- Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, pumpkin spice, baking soda, baking powder, and fine sea salt. Stir well to combine evenly.
- Mix Wet Ingredients: In a separate large bowl, combine the cane sugar, light brown sugar, eggs, vegetable oil, 2% milk, vanilla extract, and pumpkin puree. Whisk these ingredients until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined forming a smooth batter without overmixing.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Smooth the top with a spatula. Place the cake on the center rack of the oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Monitor closely to prevent over-baking.
- Prepare Cream Cheese Frosting: While the cake bakes, beat together the softened cream cheese and unsalted butter in a mixing bowl using a hand mixer until smooth. Add vanilla extract and salt and mix well. Gradually add powdered sugar to avoid dust, beating until creamy. Cover and refrigerate the frosting.
- Cool the Cake: Once baked, remove the cake from the oven and place the baking dish on a wire rack. Let it cool completely for at least 1 hour before frosting.
- Frost the Cake: Remove the frosting from the refrigerator about 15-20 minutes before spreading to soften slightly. Spread the frosting evenly over the cooled cake. Serve and enjoy this deliciously moist pumpkin treat.
Notes
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- If frosting is too cold, allow it to soften at room temperature to avoid clumping.
- You can substitute vegetable oil with melted coconut oil for a different flavor.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Keywords: pumpkin cake, cream cheese frosting, fall dessert, pumpkin spice cake, moist cake recipe
