Spicy Pumpkin Cake
Indulge in the warm, cozy flavors of fall with this Spicy Pumpkin Cake, a moist and tender dessert infused with the perfect blend of autumn spices like cinnamon, ginger, nutmeg, and cloves. Topped with a rich cream cheese frosting, this cake strikes a harmonious balance between sweet and spicy, making it a crowd-pleasing centerpiece for any gathering. The recipe combines pantry staples like pumpkin puree and brown sugar with simple steps, resulting in a delectable treat that's as easy to make as it is to savor. Ready in just over an hour, this cake is perfect for holiday celebrations, potlucks, or a comforting weeknight dessert. Whether you're a pumpkin lover or just looking for a festive bake, this Spicy Pumpkin Cake is sure to please!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups whole milk
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1.5 cups powdered sugar
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch round pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In another large bowl, combine the granulated sugar, brown sugar, vegetable oil, and pumpkin puree. Whisk until smooth.
Add the eggs, one at a time, to the wet mixture, whisking well after each addition. Stir in the vanilla extract and milk.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Pour the batter into the prepared cake pan(s). Smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the cream cheese frosting. Using a hand or stand mixer, beat the softened cream cheese and butter together until creamy.
Add the powdered sugar gradually, beating on low speed. Once fully incorporated, increase the speed to high and beat until smooth. Set aside.
Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Spread the cream cheese frosting evenly over the cooled cake. Decorate as desired.
Slice, serve, and enjoy your Spicy Pumpkin Cake!
Nutrition Facts
Calories |
6083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.8 g | 393% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 812.5 g | 295% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 596.9 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 632 mg | 49% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1483 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.
