Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting
Indulge in the warm, comforting flavors of autumn with this irresistible Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, this moist and tender cake is layered with a creamy, tangy frosting that boasts a subtle hint of pumpkin puree. Every bite is a harmonious blend of sweet and spiced, making it a show-stopping dessert for fall gatherings or holiday celebrations. Quick to prepare with just 25 minutes of prep time, this recipe yields a stunning two-layer cake that serves 12, ensuring there’s enough to delight a crowd. Garnish with a sprinkle of cinnamon for an elegant touch, and savor a dessert that's as beautiful as it is delicious. It's the ultimate pumpkin spice treat that takes seasonal baking to the next level!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons 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
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Vegetable oil
- 4 large Eggs
- 1 cup Pumpkin puree
- 0.5 cup Whole milk
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 3 cups Powdered sugar
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Pumpkin puree (for frosting)
- 0.5 teaspoon Ground cinnamon (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this dry mixture aside.
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat with a hand or stand mixer on medium speed until well combined.
Add the eggs one at a time to the sugar-oil mixture, mixing well after each addition.
Mix in the pumpkin puree and milk until the batter is smooth and evenly mixed.
Gradually incorporate the dry ingredients into the wet ingredients in three additions, mixing on low speed until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a large bowl until light and fluffy, using a hand or stand mixer.
Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
Mix in the vanilla extract and pumpkin puree until smooth and creamy.
Once the cakes are fully cooled, place one cake layer on a serving plate and spread a layer of frosting evenly on top using an offset spatula.
Place the second cake layer on top and frost the entire cake with the remaining frosting, smoothing the sides and top as desired.
Optionally, garnish the frosted cake with a light dusting of ground cinnamon for added flavor and presentation.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
6045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.8 g | 401% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 102.8 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 4485 mg | 195% | |
| Total Carbohydrate | 812.0 g | 295% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 773.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 733 mg | 56% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1510 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.
