Pumpkin Cake with Cream Cheese Frosting
Skip baking Pumpkin Pie and serve this Easy Pumpkin Cake with Cream Cheese Frosting this Thanksgiving. Turns out moist and fluffy, every single time.
Servings: 12 Slices
- 4 large Eggs (at room temp)
- 1 Cup Oil
- 1 Cup Granulated Sugar
- ½ Cup Brown Sugar
- 1 (15 oz) Can Pumpkin Puree
- 1 ½ tsp Pure Vanilla Extract
- 2 Cups All purpose flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 ½ tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- ¼ tsp Cloves
Cream Cheese Frosting:
- 8 oz Cream Cheese (Softened to room temperature)
- ½ Cup Butter (Softened to room temperature)
- 3 Cups Confectioners' Sugar
- 1 tsp Pure Vanilla Extract
- ⅛ tsp Salt
- Few Pumpkin Toppers (Optional)
Preheat oven to 350°F (177°C) and line two 9 inches round baking pans with parchment paper and set aside.
In a large mixing bowl using a hand whisk or hand mixer, beat 4 eggs, oil, granulated sugar, brown sugar and vanilla till combined. Add and beat in pumpkin puree too.
Sift all the dry ingredients (flour, baking powder, baking soda, salt and spices) over wet and fold them in using a spatula.
Pour prepared cake batter into pre lined cake pans and bake for 30-35 minutes. Baking time may vary because of the kind of pumpkin puree used and the content of moisture in it. So keep an eye on your cake after 30 minutes and bake till it passes toothpick test.
Allow the cake to cool for 10-15 minutes in the cake pan. Then run a knife around pan's edges, take the cake out and allow to cool further down on a wire rack.
For Cream Cheese Frosting:
In a large mixing bowl, using a hand or stand mixer beat cream cheese and butter on high speed till they turn creamy. Now add 3 cups of confectioners' sugar, vanilla and salt to it. Beat on low for about 20 seconds and then beat on high speed for about 2 minutes. If you prefer a thicker frosting you can additionally add an extra ¼ cup of sugar. I added it. This will make frosting thick and sturdy.
Spread on cool cakes layering them. Cover the cake with remaining frosting and stick the cake into refrigerator for around 30-45 minutes before serving. This step will make cutting slices a breeze!
Pumpkin Cake stays good at room temperature, covered tightly. If the cake is frosted with cream cheese frosting, leftovers must be stored in the refrigerator, covered at all times.
Pumpkin Puree: I strongly recommend using canned pumpkin puree in this cake than homemade one. I personally use Libby's brand puree.
Spices: You may skip cloves if you don't want to taste a lot of spices in your cake, but cloves add something extra to flavor profile of pumpkin cake!
Oil: Instead of using a cup of oil, you may sub ½ cup oil with ½ cup (90 g) of unsweetened applesauce.
Serving: 1Slice | Calories: 610kcal | Carbohydrates: 119g | Protein: 12g | Fat: 36g | Sodium: 411mg | Sugar: 74g