Description
This moist and flavorful Pumpkin Cake with Cream Cheese Frosting is a perfect autumn treat combining warm spices, tender pumpkin, and a luscious cream cheese frosting. Enhanced with optional nuts, dried fruits, and a touch of orange zest, this cake is ideal for holiday gatherings or cozy family desserts.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 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
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
- 1 cup chopped pecans or walnuts
- 1/2 cup raisins or dried cranberries
- 1 teaspoon orange zest for a citrusy twist
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare two 9-inch round cake pans or one 9×13-inch baking pan by greasing and lightly flouring them to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined. Set this bowl aside for later use.
- Combine wet ingredients: In a large mixing bowl, blend the pumpkin puree with granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and uniform.
- Add eggs and milk: Beat in the eggs one at a time into the pumpkin mixture, ensuring each is fully incorporated before adding the next. Stir in the milk until the mixture is consistent.
- Incorporate dry ingredients: Gradually add the dry flour mixture into the wet pumpkin mixture, gently folding until just combined. Take care not to overmix, which could toughen the cake.
- Add optional ingredients (if using): Fold in chopped pecans or walnuts, raisins or dried cranberries, and orange zest to add texture and flavor to your cake batter.
- Prepare for baking: Pour the batter evenly into the prepared pan(s) and smooth the tops with a spatula for even baking.
- Bake the cake: Place in the preheated oven and bake for 30-35 minutes if using round pans, or 35-40 minutes for a 9×13-inch pan, until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan(s) for 10 minutes, then remove from the pans and cool completely on a wire rack before applying the frosting.
- Make the frosting: In a medium bowl, beat softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is creamy and spreadable.
- Frost the cake: Once the cake is fully cooled, generously spread the cream cheese frosting over the cake layers or top of the single cake.
Notes
- Ensure cream cheese and butter are softened to room temperature for a smooth frosting texture.
- Do not overmix the batter to keep the cake tender and light.
- Optional nuts and dried fruits enhance flavor but can be omitted to suit dietary preferences.
- The orange zest adds a nice citrus contrast but is optional.
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
