Nut-Free Moist Pumpkin Cake with Cream Cheese Frosting
Indulge in the cozy flavors of fall with this Nut-Free Moist Pumpkin Cake topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, this dessert delivers an irresistibly soft and flavorful bite that's sure to impress. Made with rich pumpkin puree and a blend of warm spices, this cake is nut-free, making it an ideal choice for allergy-friendly gatherings. The creamy, tangy frosting adds the perfect finishing touch, balancing sweetness and decadence in every slice. Quick to prepare and easy to bake, this recipe is great for holiday celebrations or a comforting treat any time of the year.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 0.5 cup whole milk
- 8 ounces cream cheese
- 0.5 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.25 teaspoon salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick spray.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream the 0.5 cup of unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Add the pumpkin puree to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
For the frosting, beat the cream cheese and 0.5 cup butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, beating continuously, until the mixture is light and fluffy.
Mix in the vanilla extract and salt until fully incorporated.
Once the cake is cool, generously frost the top with cream cheese frosting using an offset spatula.
Cut into squares and serve. Enjoy your delicious, nut-free moist pumpkin cake!
Nutrition Facts
Calories |
5307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.3 g | 314% | |
| Saturated Fat | 142.4 g | 712% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 4429 mg | 193% | |
| Total Carbohydrate | 741.4 g | 270% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 529.6 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 682 mg | 52% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1559 mg | 33% | |
*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.
