Champion Pumpkin Cake
Elevate your fall baking game with this irresistible Champion Pumpkin Cake, a moist and spiced delight that’s crowned with a rich, creamy layer of homemade cream cheese frosting. Made with a blend of warm spices like cinnamon, nutmeg, ginger, and cloves, and enriched with the natural sweetness of canned pumpkin puree, this cake captures the essence of autumn in every bite. Perfectly balanced with a light, fluffy texture thanks to a mix of vegetable oil, melted butter, and eggs, it’s a dessert made for sharing at family gatherings and holiday celebrations. The decadent cream cheese frosting adds a tangy sweetness that pairs beautifully with the warm, spiced flavors of the cake. With just 20 minutes of prep time and yielding 12 generous servings, this recipe is a must-try for any pumpkin lover seeking a showstopping treat this season!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 cup canned pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups butter, melted and cooled
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk or heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix well until evenly distributed.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, melted butter, eggs, and vanilla extract until fully blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, beat together the cream cheese and softened butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and milk or heavy cream, and beat until the frosting is light and fluffy.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula. Slice, serve, and enjoy your Champion Pumpkin Cake!
Nutrition Facts
Calories |
7087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.0 g | 453% | |
| Saturated Fat | 161.0 g | 805% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 959.7 g | 349% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 742.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 580 mg | 45% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
