Pumpkin Cake with Cream Cheese Frosting
User Reviews
5
Pumpkin Cake with Cream Cheese Frosting
Description
Pumpkin Cake with Cream Cheese Frosting combines pumpkin puree and traditional autumn spices such as pumpkin pie spice, baking powder, and baking soda to create a soft, moist cake. The tender crumb balances the richness of brown and granulated sugars and vegetable oil. Once baked, the cake is topped with a smooth cream cheese frosting made by blending softened cream cheese, butter, vanilla, and powdered sugar, with optional heavy cream to adjust consistency. A sprinkle of chopped walnuts adds a pleasant crunch and contrast.
The pumpkin's natural moisture and sour cream (or plain Greek yogurt) keep the cake tender, while the frosting's creaminess offsets the spices for harmony of flavors. The cake is sliced into pieces after frosting, suitable for fall gatherings or dessert.
Leftover unfrosted cake should be refrigerated within an airtight container to maintain freshness for up to four days. For longer storage, the unfrosted cake can be tightly wrapped and frozen, then thawed overnight in the fridge before frosting and serving.
Ingredients
Pumpkin Cake
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup vegetable oil canola works too
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large egg
- 3 tablespoons sour cream or plain Greek yogurt
- 15 ounces pumpkin puree not pumpkin pie filling
Cream Cheese Frosting
- ⅓ cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3 - 3½ cups powdered sugar
- 1 tablespoon heavy cream if needed
- walnut optional, chopped
Instructions
Pumpkin Cake
- Preheat the oven to 350°F. Grease & lightly flour a 9x13-inch baking pan.
- In a large bowl whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl beat the oil, sugars, vanilla, and eggs using an electric mixer. Then beat in the sour cream and pumpkin puree.
- With the mixer on low speed, beat in the flour mixture careful not to over-mix.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
Cream Cheese Frosting
- In a large bowl beat the butter, cream cheese, and vanilla until soft. Then slowly beat in 3 cups of powdered sugar.
- If the frosting seems too thin, beat in an extra ½ cup powdered sugar. If it seems too thick, beat in 1 tablespoon of heavy cream.
- Frost the cooled cake using a flat knife. Cut into slices, and optionally top each piece with chopped walnuts.
Notes
- Keep leftover cake unfrosted and store it refrigerated in an airtight container to last up to 4 days.
- To freeze, wrap the unfrosted cake tightly in clingfilm and thaw in the refrigerator overnight before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 79mg | 26% |
| Sodium | 119mg | 5% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 4845IU | 97% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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