Pumpkin Cake
User Reviews
5
Pumpkin Cake
Description
The Pumpkin Cake recipe blends all-purpose flour, sugars, pumpkin pie spice, baking powder, and baking soda for a balanced rise and flavor. Pumpkin puree gives the cake moisture and a smooth texture. The eggs and vegetable oil help create a tender crumb. Baking at 350°F until the cake is set and lightly browned ensures it remains moist without overbaking.
The frosting, a mixture of softened butter and cream cheese, is whipped until fluffy and combined gradually with powdered sugar and vanilla for smooth sweetness. Adjusting the frosting consistency with milk can make spreading easier. Decorating with candy pumpkins or sprinkles personalizes the cake.
This cake is well suited for fall desserts or gatherings, cut into squares for easy serving. It can be stored in the refrigerator to keep the frosting fresh. Using an offset spatula helps achieve even layers of batter and frosting for a neat finish.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 egg
- 1 cup vegetable oil
- 15 ounce can pumpkin do not use pumpkin pie filling, puree
- cooking spray
For the frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles optional, or candy pumpkins, for decoration
Instructions
For the cake
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder in a large bowl. Stir to combine.
- Add the vanilla extract, eggs, vegetable oil and pumpkin puree to the bowl. Stir until just combined.
- Spread the batter evenly into the pan.
- Bake for 35-38 minutes or until set and lightly browned. Cool completely in the pan.
For the frosting
- Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes.
- Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
- If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
- Spread the frosting evenly over the cake. Top with candy pumpkins or sprinkles. Cut into squares and serve, or store in the refrigerator until you’re ready to eat.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to ensure the correct consistency and flavor.
- Cut the cake into squares of any size depending on how many servings are needed.
- An offset spatula is helpful for spreading the batter and frosting evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 147mg | 6% |
| Potassium | 110mg | 2% |
| Sugar | 33g | 66% |
| Vitamin A | 3040IU | 61% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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