Pumpkin Spice Cake with Cream Cheese Frosting
User Reviews
4.6
Pumpkin Spice Cake with Cream Cheese Frosting
Description
The Pumpkin Spice Cake with Cream Cheese Frosting blends pumpkin puree, sugar, and oil to make a moist base accented by pumpkin pie spice and vanilla. The batter is gently mixed with leavening agents to ensure a tender texture and baked until the center sets. After cooling, the cake is spread with a frosting whipped from cream cheese, butter, confectioners' sugar, and vanilla, yielding a fluffy and smooth topping that complements the cake’s spice.
The cake delivers a soft, spiced crumb balanced by the creamy frosting's sweetness and slight tang. It works well as a seasonal dessert, pairing easily with coffee or tea. The texture and flavor are familiar but comforting, making it approachable for many palates.
Store the cake airtight at room temperature for up to four days or refrigerate for up to a week. The frosting can be kept at room temperature safely, though refrigeration is an option if preferred; keep in mind refrigeration may dry the cake slightly.
Ingredients
Cake
- 2 egg large
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola oil or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
Frosting
- 6 ounces cream cheese softened
- ¼ cup butter unsalted, softened
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
Instructions
Make the Cake
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
- Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.
Make the Frosting
- To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer).
- Turn frosting out onto cooled cake and spread into a smooth, even, flat layer using a spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for at least 2 weeks).
- Slice and serve.
Notes
- Store the cake airtight at room temperature for up to 4 days or refrigerate for up to 1 week.
- Cream cheese frosting can be kept at room temperature, but refrigeration reduces the chance of spoilage; note refrigeration may dry out the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 462kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 443mg | 18% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 4702IU | 94% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
