Pumpkin spice cake is a moist, flavorful dessert that captures the essence of fall with its rich blend of pumpkin puree and warming spices like cinnamon, nutmeg, ginger, and cloves. This cake is a perfect treat for the cooler months, offering a comforting sweetness that’s enhanced with a creamy, tangy cream cheese frosting. The addition of pumpkin not only gives the cake its signature flavor but also keeps it incredibly moist and tender. Ideal for holiday gatherings, family dinners, or simply enjoying with a cup of coffee, this pumpkin spice cake is a delicious way to celebrate the flavors of the season.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (optional, for consistency)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Bake the Cake:
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.
- Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
- Frost the Cake:
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For an extra touch, you can sprinkle the top with a bit of ground cinnamon or nutmeg.
- Serve:
- Slice the pumpkin spice cake into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Pumpkin spice cake with cream cheese frosting is a delightful, festive dessert that brings together the best flavors of autumn. Its moist, spiced crumb and creamy frosting make it a favorite for holiday celebrations or simply enjoying the cozy season.
