Pumpkin Spice Cake with Cream Cheese Frosting
Indulge in the cozy flavors of fall with this irresistibly moist Pumpkin Spice Cake topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, this cake captures the warm, aromatic essence of autumn in every bite. The combination of pumpkin puree and vegetable oil ensures a tender crumb, while a generous layer of tangy cream cheese frosting provides the perfect creamy contrast. Quick to prepare and ideal for gatherings, this easy-to-make dessert is perfect for Thanksgiving dinners, holiday parties, or anytime you're craving a taste of fall. Whether served as a centerpiece for special occasions or enjoyed with a cup of coffee, this pumpkin spice cake is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 cup Vegetable oil
- 4 Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cloves
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and pumpkin puree until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula or a stand mixer on low speed. Mix until just combined—avoid overmixing.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 30-35 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 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla extract and mix until incorporated.
If the frosting is too thick, add 1-2 tablespoons of milk to achieve your desired consistency.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.
Nutrition Facts
Calories |
8017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.4 g | 531% | |
| Saturated Fat | 147.5 g | 738% | |
| Polyunsaturated Fat | 136.3 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 4479 mg | 195% | |
| Total Carbohydrate | 1052.5 g | 383% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 830.8 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 689 mg | 53% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1595 mg | 34% | |
*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.
