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

Scale

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