Pumpkin Cake
This pumpkin cake is baked in a 9 × 13-inch pan and topped with a smooth cream cheese frosting. Warm spices, pumpkin purée, and a simple mixing method make it an easy dessert for fall gatherings.
Servings: 18 servings
Ingredients
For the pumpkin cake
- 2 ⅓ cups all-purpose flour 280 grams
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons salt
- 1 ⅔ cups granulated sugar 333 grams
- 1 cup vegetable oil 200 grams
- 4 large large egg
- 1 15-ounce can pumpkin puree 425 grams
- 1 tablespoon vanilla extract
For the cream cheese frosting
- 8 tablespoons butter softened, 113 grams
- 1 ½ cups powdered sugar 170 grams
- 8 ounces cream cheese cut into 8 chunks and softened, 227 grams
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F and position the oven rack in the center. Grease and flour a 9 × 13-inch baking pan.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, oil, and eggs. Beat on medium-high speed for 3 to 5 minutes, until the mixture is thick and fluffy.
- Reduce the mixer speed to low. Add the pumpkin purée and vanilla extract and mix until combined.
- Add the flour mixture and mix on low speed for about 1 minute, just until incorporated. A few small lumps of flour are fine.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and let the cake cool completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar on medium-high speed for about 2 minutes, until light and fluffy.
- Add the softened cream cheese a few chunks at a time, beating until smooth after each addition. Scrape down the bowl as needed. Add the vanilla extract and salt and mix until the frosting is smooth and creamy.
- Once the cake has cooled completely, turn it out onto a wire rack, then invert it onto a serving platter so the top faces up. Spread the cream cheese frosting evenly over the top of the cake.
Notes
Pumpkin: Use plain pumpkin purée, not pumpkin pie filling. The pie filling contains added sugar and spices.
Room-temperature ingredients: Let the butter and cream cheese soften before making the frosting. This helps the ingredients blend smoothly without lumps.
Cooling: Make sure the cake is completely cool before adding the frosting so it does not melt.
Storage: Cover and refrigerate the frosted cake for up to 3 days. Bring it to room temperature before serving for the best texture.
Softened butter and cream cheese: Let the butter and cream cheese soften before making the frosting. The cream cheese should be soft enough to press into easily with your finger, without a firm center. Cutting it into chunks helps it soften more evenly. In a cool kitchen, it may need more time than you expect.
Nutrition
Serving: 1 serving | Calories: 385kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 398mg | Potassium: 56mg | Fiber: 1g | Sugar: 29g | Vitamin A: 394IU | Vitamin C: 0.02mg | Calcium: 52mg | Iron: 1mg
