Spiced Pumpkin Cake with Cream Cheese Frosting — 🍁🧡😋 Moist pumpkin cake is topped with a creamy selfmade cream cheese frosting making this a household FAVORITE recipe! This EASY fall dessert is ideal for Thanksgiving, Halloween, and extra!
The BEST Recipe for Pumpkin Cake
Cream cheese frosting is my weak spot. I don’t even want cake to place it on. Simply go a spoon. However this pumpkin cake with cream cheese frosting isn’t too shabby. It’s tender, springy, and brimming with spiced pumpkin taste.
It’s a quick, straightforward, one-bowl, no mixer pumpkin spice cake recipe that everybody loves.
I used oil relatively than butter, which retains the cake additional moist and since pumpkin naturally makes all the things moister, there’s no likelihood of a dry cake right here. The thick layer of tangy cream cheese frosting enhances the warming spices within the cake completely.
My household stated the pumpkin spice cake reminded them of carrot cake, minus the carrots, due to the spices and frosting. This pumpkin cake is irresistible, and sinking your enamel into it’s pure consolation and bliss.
Pumpkin Spice Cake Components
It is a tremendous straightforward, no-frills recipe for pumpkin cake that makes use of fundamental substances.
For the pumpkin cake:
- Eggs
- Granulated sugar
- Pumpkin puree
- Canola oil
- Pumpkin pie spice
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Salt
For the cream cheese frosting:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Salt
Notice: Scroll right down to the recipe card part of the publish for the substances with quantities included and for extra full instructions.
Methods to Make Spiced Pumpkin Cake with Cream Cheese Frosting
This recipe for pumpkin cake with cream cheese frosting couldn’t be simpler to make! Right here’s easy methods to make each the cake and frosting:
- Whisk collectively the moist and dry substances in separate bowls, then mix the 2.
- Flip the batter out into an 8×8-inch pan.
- Bake till the middle is ready and a toothpick inserted within the center comes out clear.
- As soon as the pumpkin cake is totally cooled, you may make the cream cheese frosting. Merely add all of the pumpkin spice cake frosting substances right into a bowl and beat till easy and fluffy.
- Unfold the frosting onto the cake, then dig in!
Suggestions for Making This Recipe
Pumpkin puree: It’s so essential that you simply use pure pumpkin puree and never pre-sweetened pumpkin pie filling! Double test the substances record in your canned pumpkin — there ought to solely be one ingredient listed (pumpkin).
Oil: I don’t advocate substituting applesauce for the oil. Each applesauce and pumpkin are extremely moist, and I believe in the event you mixed the 2 on this recipe your pumpkin spice cake would wind up being a little bit of a multitude.
Frosting: If you make the selfmade cream cheese frosting the cream cheese must be at room temperature. If the cream cheese is just too chilly, it gained’t whip up correctly and gained’t mix in properly with the opposite substances.
Recipe FAQs
I haven’t tried that myself, however I wager it’d work out okay. Examine your cupcakes across the 20-minute mark to see in the event that they’re completed. In any other case I like to recommend making this pumpkin spice cupcake recipe that I shared years in the past.
Sure, I believe you can simply double this recipe and bake it in a 9×13-inch pan. It’d most likely have to bake for roughly the identical period of time, however I can’t say for positive since I’ve solely ever made this cake in a smaller pan.
I’m positive you can, however I by no means have personally tried this pumpkin spice cake recipe with selfmade puree so I’m undecided if it’ll work out precisely the identical.
I don’t dabble in gluten-free baking, so I can’t say for positive whether or not a gluten-free 1:1 flour substitute will work. Nonetheless, my intestine says sure as long as you utilize a gluten-free all-purpose flour substitute and never one thing similar to almond flour (almond flour is simply floor almonds and comprises no gluten, subsequently it gained’t behave remotely like common flour).
The pumpkin spice cake with cream cheese frosting is extremely moist and is barely denser than common cake, so I believe the batter may very well be made gluten-free.
Recipe Video Tutorial
Storage
At room temp: Cake will preserve hermetic at room temp for as much as 4 days or within the fridge for as much as 1 week. I’m comfy storing cream cheese frosting at room temp, however in the event you’re not retailer within the fridge noting cake will likely be extra liable to drying out within the fridge.
Within the freezer: The cake and frosting will be saved in separate hermetic containers for as much as 3 months. When able to assemble and eat, thaw in a single day within the fridge.
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Make the Cake
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Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; put aside.
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To a big bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to mix.
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Add the flour, baking powder, baking soda, salt, and stir till simply mixed, don’t overmix.
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Flip batter out into ready pan, smoothing the highest frivolously with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or till heart is ready and a toothpick inserted within the heart comes out clear or with just a few moist crumbs, no batter.
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Set cake apart on a cooling rack to chill utterly earlier than frosting it so the frosting doesn’t soften.
Make the Frosting
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To a big bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk till easy and fluffy or beat with an electrical mixer (or use the paddle attachment of a stand mixer).
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Flip frosting out onto cooled cake and unfold right into a easy, even, flat layer utilizing a spatula or knife (When you have a small quantity leftover, it’ll preserve hermetic within the fridge for at the least 2 weeks).
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Slice and serve.
Cake will preserve hermetic at room temp for as much as 4 days or within the fridge for as much as 1 week. I’m comfy storing cream cheese frosting at room temp, however in the event you’re not retailer within the fridge noting cake will likely be extra liable to drying out within the fridge.
Serving: 1piece, Energy: 462kcal, Carbohydrates: 57g, Protein: 4g, Fats: 25g, Saturated Fats: 8g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 11g, Trans Fats: 0.3g, Ldl cholesterol: 69mg, Sodium: 443mg, Potassium: 116mg, Fiber: 1g, Sugar: 44g, Vitamin A: 4702IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 1mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
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Extra Pumpkin Cake Recipes:
Cooking With Pumpkin: Recipes That Go Past the Pie – My second cookbook with over 50 pumpkin recipes together with sweets, savory, drinks, and a photograph for practically each recipe. I’d be tremendous grateful in the event you headed over to Amazon.
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Pumpkin Poke Cake — Straightforward and the BEST PUMPKIN CAKE ever!! Two sorts of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and extra!! A complete WINNER you will need to make!!
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Chocolate Chip Pumpkin Bundt Cake — This straightforward pumpkin cake is loaded with chocolate chips and drizzled in wealthy and decadent chocolate ganache. It’s top-of-the-line pumpkin desserts I’ve ever had!!
Spiced Pumpkin Streusel Espresso Cake — A FAST and EASY no-mixer pumpkin espresso cake with wealthy pumpkin taste and topped with massive buttery crumbles!! So tender, moist, and tender! You’re going to LOVE this cake for breakfast, brunch, or entertaining!
Initially posted October 2, 2015 and reposted October 9, 2020 and August 23, 2024 with up to date textual content.
