Moist Pumpkin Cake with Cream Cheese Frosting
Delight in the warmth of fall flavors with this irresistible Moist Pumpkin Cake with Cream Cheese Frosting. Bursting with the rich aroma of cinnamon, nutmeg, and ginger, this cake is perfectly spiced and incredibly tender, thanks to the addition of real pumpkin puree. The velvety cream cheese frosting adds a tangy sweetness, harmonizing beautifully with the earthy, spiced base. With a quick prep time of just 20 minutes and a foolproof baking process, this dessert is ideal for any occasion, from cozy gatherings to festive holiday celebrations. Serve it as a show-stopping centerpiece or a comforting snack that brings the taste of autumn to your table. Keywords: Moist Pumpkin Cake, Cream Cheese Frosting, Spiced Cake Recipes, Fall Desserts, Easy Pumpkin Cake Recipe, Holiday Baking.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 0.5 cup milk
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Beat in the pumpkin puree until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
While the cake is cooling, make the cream cheese frosting. In a medium bowl, beat together softened cream cheese and butter until smooth.
Gradually add the powdered sugar and continue to beat until creamy and smooth.
Beat in the vanilla extract until combined.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Cut into slices and serve. Enjoy your delicious pumpkin cake!
Nutrition Facts
Calories |
5857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.3 g | 376% | |
| Saturated Fat | 176.4 g | 882% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1156 mg | 385% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 768.9 g | 280% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 554.9 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 696 mg | 54% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1515 mg | 32% | |
*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.
