Pumpkin Cake
This Pumpkin Cake is easy to make, moist, and delicious - the perfect fall treat! Topped with the best cream cheese frosting, you won't be able to resist this amazing pumpkin spice cake.
Servings: 24 pieces
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 4 eggs
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 2 cups granulated sugar
- 1 cup vegetable oil
For Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 2 cups powdered sugar scooped into the measuring cup with a spoon and leveled off
- 1 - 2 teaspoons vanilla extract (to taste)
Instructions
- Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray. Set aside
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices. For best results, sift the dry ingredients to fully combine. Read more about sifting here.
- In a smaller bowl mix together the pumpkin, eggs, oil, and sugar. Gently fold the wet ingredients into the dry ingredients, until completely smooth.
- Pour in the prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out with just a few crumbs.
- Allow the cake to cool compltely before frosting.
- To make frosting, beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until full combined. Then beat in the vanilla.
- Smooth the frosting over the cake with an offset spatula. Cut and serve.