Pumpkin Cake with Cream Cheese Frosting
User Reviews
4.8
Pumpkin Cake with Cream Cheese Frosting
Description
This pumpkin cake starts with a blend of all-purpose flour, baking soda, baking powder, salt, and warming spices including cloves, cinnamon, and nutmeg. Melted butter and sugar are creamed together before eggs and pumpkin puree are incorporated. Dry ingredients are gently mixed in, and the batter is baked in a greased 9x13-inch pan until a tester comes out clean, ensuring a moist yet fully cooked texture.
The cream cheese frosting is made by beating room-temperature butter and cream cheese until smooth, then adding salt, vanilla, and confectioners' sugar to achieve a sweet, silky topping that complements the spiced cake. This frosting spreads easily over the cooled cake to add a rich, tangy layer.
This cake suits fall and holiday desserts and can be made ahead or frozen. Baking in a large rectangular pan creates an easy-to-slice sheet cake ideal for serving multiple people.
For storage, frost within two days and keep refrigerated, or freeze the unfrosted cake tightly for up to three months. Thaw completely before frosting and serving.
Ingredients
For the Cake
- 2 cups all-purpose flour spooned into measuring cup and leveled-off
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cloves ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup butter melted, unsalted, 1½ sticks
- 1½ cups granulated sugar
- 4 egg large
- 1 pumpkin 15-ounce (425-g) can, 100% pure
For the Frosting
- 10 tablespoons butter at room temperature, unsalted
- 4 oz cream cheese at room temperature
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 3¼ cups confectioners' sugar
Instructions
For the Cake
- Preheat the oven to 350°F (177°C) and set an oven rack in the middle position. Grease a 9x13-inch (22x33-cm) baking dish with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
- In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
- Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
For the Frosting
- In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
Notes
- The cake and frosting can be made up to two days ahead; keep refrigerated and bring to room temperature before serving.
- Unfrosted cake freezes well for up to three months; thaw completely before frosting.
- Grease the baking dish thoroughly to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 96mg | 32% |
| Sodium | 229mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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