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Classic Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake
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This moist pumpkin cake is filled with warm spices and topped with a rich cream cheese frosting. It is perfect for fall gatherings or any time you crave a comforting dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and 1 teaspoon vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool completely in the pan on a wire rack.
  8. To make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
  9. Gradually add the powdered sugar, one cup at a time, beating until smooth.
  10. Beat in 1 teaspoon vanilla extract and milk or cream until the frosting reaches desired consistency.
  11. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  12. Cut into squares and serve.

Notes

  • For best results, ensure your cream cheese and butter are at room temperature for the frosting.
  • You can add 1/2 cup chopped pecans or walnuts to the batter for extra crunch.
  • Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://kitchenvan.com/pumpkin-cake/