Pumpkin Cake
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Pumpkin Cake
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A soft, moist, and EASY Pumpkin Layer Cake, frosted with a simple, silky cream cheese frosting!
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Ingredients
Pumpkin Cake
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup canola oil
- 4 eggs
- 2 cups pumpkin puree*
- 1 tablespoon vanilla extract
- ¼ cup milk
- 2 ½ cups flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoon pumpkin spice
- 1 teaspoon cinnamon
Cream Cheese Frosting
- 1 (8-ounce) block softened cream cheese
- ½ cup softened unsalted butter
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ tsp salt
- 1 ½ tablespoons heavy cream
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Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare two 8-inch cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
- Combine 1 cup softened unsalted butter, 1 cup granulated sugar, and ½ cup brown sugar in the bowl of a stand mixer, or in a large bowl and use an electric mixer. Whisk until well combined, and light and fluffy.
- Add ½ cup canola oil and whisk to combine. Whisk in the 2 cups pumpkin puree* and 4 eggs, stirring well after each addition, then add 1 tablespoon vanilla extract extract.
- Add ¼ cup milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure the ingredients are evenly combined.
- In a separate, medium-sized bowl, whisk together 2 ½ cups flour, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 4 teaspoon pumpkin spice, and 1 teaspoon cinnamon.
- Gradually add the flour mixture to the pumpkin mixture, stirring until completely combined using a spatula to scrape the sides as you mix and avoid over-mixing.
- Divide the batter evenly into the prepared cake pans and bake for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out clean.
- Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting
- Using a stand or hand mixer whisk together 1 (8-ounce) block softened cream cheese and ½ cup softened unsalted butter until smooth and creamy.
- Gradually add 2 ½ cups powdered sugar and continue whisking until well combined.
- Stir in the 1 teaspoon vanilla extract and ½ tsp salt. Scrape down the sides and bottom of the bowl to ensure the ingredients are well combined.
- Add 1 ½ tablespoons heavy cream and gradually increase the speed to medium-high. Beat for 30 seconds, until the frosting is silky smooth.
- Once the cakes have cooled, frost and assemble the cakes by generously icing between the layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Notes
- *This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy "100% pumpkin" and not "pumpkin pie filling" **This cake was frosted in a "semi-naked" style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
Nutrition Information
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Calories
832kcal
(42%)
Carbohydrates
91g
(30%)
Protein
8g
(16%)
Fat
50g
(77%)
Saturated Fat
24g
(120%)
Cholesterol
167mg
(56%)
Sodium
731mg
(30%)
Potassium
284mg
(8%)
Fiber
2g
(8%)
Sugar
63g
(126%)
Vitamin A
8919IU
(178%)
Vitamin C
2mg
(2%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 832 kcal
% Daily Value*
| Calories | 832kcal | 42% |
| Carbohydrates | 91g | 30% |
| Protein | 8g | 16% |
| Fat | 50g | 77% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 167mg | 56% |
| Sodium | 731mg | 30% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 8919IU | 178% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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