Pumpkin Cake
User Reviews
5
Pumpkin Cake
Description
The Pumpkin Cake recipe uses a combination of all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt to create a spiced dry mix. Wet ingredients including granulated and brown sugars, vegetable oil, eggs, canned pumpkin, and vanilla extract are blended separately before being combined with the dry mixture. After pouring into a prepared pan, it bakes until a toothpick inserted comes out clean, ensuring a soft and fully cooked crumb. The cream cheese frosting is whipped smooth with butter, powdered sugar, and vanilla, delivering a creamy contrast to the cake's warm spices and moist crumb.
With the spice blend and pumpkin as key components, the cake balances sweetness and autumnal flavors. Cooling the cake completely before frosting it prevents melting and maintains the desired frosting texture. This dessert can be served as a seasonal treat and pairs well with coffee or tea.
A replacement spice mix can be made using cinnamon, nutmeg, ginger, and cloves as noted, allowing flexibility in flavor adjustment.
Ingredients
- 1 3/4 cups (255g) all-purpose flour (scoop and level to measure)
- 3 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) light brown sugar packed
- 1 cup (235ml) vegetable oil
- 4 egg large
- 1 (15 oz) can pumpkin
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz. cream cheese nearly at room temperature
- 1/2 cup (113g) unsalted butter nearly at room temperature
- 3 1/2 cups (420g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- In a medium mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a separate large mixing bowl using an electric hand mixer, blend together granulted sugar, brown sugar, vegetable oil, eggs, pumpkin and vanilla until well combined.
- Pour flour mixture into pumpkin mixture and mix until combined.
- Pour into prepared pan and wiggle pan to level batter.
- Bake in preheated oven until a toothpick comes out free of batter, about 30 - 35 minutes. Let cool completely on a wire rack.
- For the cream cheese frosting, in a large mixing bowl using an electric hand mixer whip together cream cheese, butter, powdered sugar and vanilla until smooth and fluffy, about 4 minutes.
- Spread frosting over cooled cake. Cover cake and store in refrigerator, bring to room temperature before serving.
- Recipe source: adapted with some changes from Genius Kitchen
Notes
- You can substitute the pumpkin pie spice with 1 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves to customize the spice profile.
User Reviews
Overall Rating
5
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