Pumpkin Cake with Cream Cheese Frosting
User Reviews
4.9
Pumpkin Cake with Cream Cheese Frosting
Description
The Pumpkin Cake with Cream Cheese Frosting features a batter made by mixing neutral oil, sugar, and eggs, then incorporating pumpkin puree along with pumpkin spice and leavening agents. The dry ingredients add structure and balance the flavors. The cake bakes in multiple 8-inch pans to produce even layers.
The cream cheese frosting combines softened butter and cream cheese creamed together before adding powdered sugar and vanilla for sweetness and flavor. After cake cooling, the frosting is spread between and on top of the layers to create a rich, creamy coating contrasting the spice and moisture of the cake.
This dessert suits fall or holiday occasions and offers a classic combination of pumpkin and cream cheese flavors. The texture is moist and tender while the frosting adds a slight tanginess. You can easily adjust the amount of frosting for more coverage.
For an extra creamy layer, increasing the frosting quantity by 1 1/2 times is recommended. Using neutral oil allows the pumpkin flavor to stand out while maintaining moistness. The cake layers should be cooled completely to prevent frosting melt.
Ingredients
- 1 cup neutral cooking oil such as canola oil, generic cooking oil
- 2 cups sugar
- 4 large egg
- 2 teaspoons vanilla
- (1) ounce can pumpkin puree pure
- 1 teaspoon pumpkin spice
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting:
- 1/2 cup butter (softened)
- (1) ounce pkg. cream cheese (softened)
- 4 to 4 1/2 cups powdered sugar
- 1 Tablespoon heavy cream or milk
- 1 teaspoon vanilla or vanilla bean paste
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, mix oil and sugar for 4 minutes. Add eggs and vanilla and mix for 1 minute longer. Stir in pumpkin puree.
- Fold in flour, baking powder, baking soda, pumpkin spice, and salt.
- Spray three 8-inch cake pans with non-stick cooking spray. Evenly pour the cake batter into each pan. Bake for 18-23 minutes or until the toothpick comes out clean. Let cool and then remove cakes from pans. Set aside.
Cream Cheese Frosting:
- In a mixing bowl, cream together softened butter and cream cheese for 2-3 minutes. Stir in powdered sugar and vanilla.
- Once the cake layers have cooled, spread each layer with cream cheese frosting.
Notes
- For more frosting coverage, increase the cream cheese frosting amount by 1 1/2 times.
- Ensure cake layers are completely cooled before applying frosting to avoid melting.
- Use neutral oils like canola to allow pumpkin flavor to shine while keeping cake moist.
- Use standard 8-inch cake pans evenly sprayed to bake uniform layers.
User Reviews
Overall Rating
4.9
You'll Also Love
