Moist Pumpkin Cake with Cream Cheese Frosting Recipe
If you’re searching for the ultimate comfort dessert this season, look no further than this Moist Pumpkin Cake with Cream Cheese Frosting. It’s the perfect harmony of tender, spiced pumpkin cake layered beneath a luscious, silky cream cheese frosting that melts in your mouth. Every bite delivers warmth from the cinnamon and nutmeg, balanced by the sweet tang of the frosting, making it a guaranteed crowd-pleaser whether for a cozy family gathering or a festive holiday treat.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each playing a unique role in creating superb taste, texture, and that inviting autumnal color. From the all-purpose flour that forms the cake’s tender crumb to the warm spices that bring it alive, every component is thoughtfully included.
- 2 cups (240g) all-purpose flour: Sifted for a lighter, airy cake texture.
- 1 1/2 teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
- 1 teaspoon baking soda: Adds the perfect lift to keep the cake moist and soft.
- 1/2 teaspoon salt: Balances the sweetness and amplifies other flavors.
- 1 1/2 teaspoons ground cinnamon: Brings warm, inviting spice vibes.
- 1/2 teaspoon ground nutmeg: Adds a cozy, aromatic touch that pairs perfectly with pumpkin.
- 1/4 teaspoon ground cloves: Just a pinch adds depth and complexity.
- 1 cup (200g) granulated sugar: Sweetens without overpowering.
- 1/2 cup (100g) brown sugar: Packed for a delicious caramel undertone.
- 1 cup (240ml) vegetable oil: Keeps the cake moist and tender.
- 4 large eggs: Room temperature eggs ensure better blending and structure.
- 1 1/2 cups (340g) pumpkin puree: Pure pumpkin, never pie filling, for rich flavor and moistness.
- 1 teaspoon vanilla extract: Adds a subtle hint of richness in the cake.
- 8 oz (226g) cream cheese: Softened to room temperature for a smooth, creamy frosting.
- 1/2 cup (115g) unsalted butter: Softened so it blends effortlessly with cream cheese.
- 3 cups (360g) powdered sugar: Sifted to avoid lumps and sweeten the frosting perfectly.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor.
- Pinch of salt: Cuts through the sweetness and balances the frosting.
How to Make Moist Pumpkin Cake with Cream Cheese Frosting
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan, or line it with parchment paper if you’re like me and prefer less scrubbing. This small step ensures your Moist Pumpkin Cake with Cream Cheese Frosting slides out perfectly without any hassle.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Sifting your flour and spices is a small effort that pays off with a cake free of lumps and full of evenly distributed flavor, making all the difference in the final texture.
Step 3: Beat the Wet Ingredients
Using an electric mixer, beat the granulated sugar, brown sugar, and vegetable oil in a large bowl until the mixture is smooth and glossy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the pumpkin puree and vanilla extract. Scrape down the sides often so everything blends beautifully, the key to the perfect Moist Pumpkin Cake with Cream Cheese Frosting.
Step 4: Combine and Bake
Gradually fold the dry ingredients into the wet mixture, stirring just until combined—overmixing can lead to a dense, tough cake, and you want it light and tender. Pour the batter evenly into your prepared pan and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
Step 5: Make the Frosting
While the cake cools completely (patience is a virtue here!), prepare the cream cheese frosting. Beat the cream cheese and butter together until light and fluffy. Slowly add in the sifted powdered sugar, vanilla extract, and a pinch of salt. Mix until the frosting is smooth and velvety—it’s the crowning glory of this Moist Pumpkin Cake with Cream Cheese Frosting and worth every minute.
Step 6: Frost and Serve
Once your cake is completely cooled, spread the cream cheese frosting generously over the top. I love using a spatula to create soft, whimsical swirls that give it a rustic, homemade charm. Slice into generous pieces, serve, and watch your friends and family savor every bite of this unforgettable Moist Pumpkin Cake with Cream Cheese Frosting.
How to Serve Moist Pumpkin Cake with Cream Cheese Frosting
Garnishes
To make your Moist Pumpkin Cake with Cream Cheese Frosting even more enticing, consider topping it with chopped toasted pecans or walnuts. A light dusting of ground cinnamon or a few festive edible flowers can add a gorgeous finishing touch that makes every slice look as good as it tastes.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a cozy autumn vibe, serve alongside a warm cup of spiced chai tea or freshly brewed coffee to balance the sweetness perfectly and elevate the whole experience.
Creative Ways to Present
If you’re hosting and want to impress, cut the cake into small squares and serve them on a wooden board with a drizzle of caramel sauce. You could even turn leftovers into layered mini trifle parfaits with alternating chunks of cake, frosting, and whipped cream for a playful twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Moist Pumpkin Cake with Cream Cheese Frosting in an airtight container in the refrigerator. The frosting stays fresh and creamy for up to 3 to 4 days, so you can enjoy this delightful treat even after the big event.
Freezing
You can freeze the cake (unfrosted) by wrapping it tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw it overnight in the fridge and then frost as usual. If you want to freeze the frosting as well, scoop it into an airtight container and thaw gently before spreading.
Reheating
While you won’t want to microwave the frosted cake directly, slices of unfrosted cake can be warmed with a quick 10-15 seconds in the microwave for that fresh-baked feeling. If frozen, thaw fully for the best texture before serving.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree because pie filling contains added sugars and spices that can throw off the flavor and texture of your Moist Pumpkin Cake with Cream Cheese Frosting.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend. Just ensure it includes xanthan gum for structure or add some separately for the best results.
What if I don’t have an electric mixer for the frosting?
You can whisk the cream cheese and butter by hand until smooth but be prepared for a bit more elbow grease. Using a fork to break down lumps and a whisk to combine works fine for smaller batches.
Is this cake suitable for freezing after it is frosted?
It’s better to freeze the cake unfrosted for optimal texture. Frosting a frozen cake can result in a slightly watery finish when thawed, so apply frosting fresh after thawing.
Final Thoughts
Once you try this Moist Pumpkin Cake with Cream Cheese Frosting, it will quickly become your go-to dessert during cooler months and holiday gatherings. Its balance of tender, spiced cake paired with rich, creamy frosting is pure magic. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this little slice of pumpkin perfection—your taste buds will thank you!
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Moist Pumpkin Cake with Cream Cheese Frosting Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Moist Pumpkin Cake with Cream Cheese Frosting is a delightful fall dessert featuring a tender, spiced pumpkin cake topped with a rich and velvety cream cheese frosting. Perfectly balanced with warm spices and sweet, creamy frosting, this cake is sure to be a seasonal favorite for gatherings or cozy nights in.
Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 1 1/2 cups (340g) pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz (226g) cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or line it with parchment paper to ensure the cake releases easily after baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. Sifting helps create a lighter texture by removing lumps.
- Beat the Wet Ingredients: In a large bowl, use an electric mixer to beat granulated sugar, brown sugar, and vegetable oil until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Then, blend in the pumpkin puree and vanilla extract, scraping down the sides of the bowl to ensure even mixing.
- Combine and Bake: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake tender. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While the cake cools completely, beat together the softened cream cheese and butter until fluffy. Slowly add the sifted powdered sugar, vanilla extract, and a pinch of salt, continuing to mix until the frosting is smooth and creamy.
- Frost and Serve: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. For a rustic look, swirl the frosting lightly with a spatula. Slice and serve your delicious Moist Pumpkin Cake with Cream Cheese Frosting immediately, enjoying the perfect combination of spice and creamy sweetness.
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- Sifting flour and powdered sugar eliminates lumps and results in a smoother texture.
- You can substitute vegetable oil with canola oil or light olive oil if desired.
- This cake can be stored covered in the refrigerator for up to 4 days.
- For a dairy-free alternative, use vegan cream cheese and butter substitutes.
- Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of the cake)
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Pumpkin cake, Cream cheese frosting, Moist pumpkin cake, Fall dessert, Spiced pumpkin cake
