Why Make This Recipe
Pumpkin Cake with Cream Cheese Frosting is a delightful treat that perfectly captures the flavors of fall. It’s moist, flavorful, and topped with a rich cream cheese frosting that adds just the right amount of sweetness. This cake is easy to make and a hit for gatherings, holidays, or even just a cozy night at home. The use of pumpkin not only brings a wonderful taste but also adds moisture to the cake, making it a fantastic dessert option for all pumpkin lovers!
How to Make Pumpkin Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 1 can (15 ounces) pure pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1 2/3 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Directions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick cooking spray.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, whisk together the sugar, vegetable oil, and pumpkin until combined.
- Add in the eggs and whisk until well incorporated.
- Gradually pour the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely at room temperature on a cooling rack.
- In a large bowl, beat together the cream cheese and butter until light and fluffy.
- Add the vanilla extract and powdered sugar, and mix on low speed until smooth and creamy.
- Spread the cream cheese frosting evenly over the cooled cake.
- Slice and serve to enjoy a delicious fall treat!
How to Serve Pumpkin Cake with Cream Cheese Frosting
Serve slices of the Pumpkin Cake with Cream Cheese Frosting on dessert plates. It pairs wonderfully with freshly brewed coffee or tea. You can also add a sprinkle of cinnamon or a dollop of whipped cream on top for an extra touch. This cake is perfect for sharing at family gatherings, birthdays, or simply enjoying at home with loved ones.
How to Store Pumpkin Cake with Cream Cheese Frosting
To store the Pumpkin Cake, cover it with plastic wrap or keep it in an airtight container. It can be kept in the refrigerator for about a week. If you don’t plan to eat it within that time, you can freeze the cake for up to three months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Pumpkin Cake with Cream Cheese Frosting
- Ensure all your ingredients are at room temperature before you start for best results.
- Don’t overmix the batter; just mix until the dry ingredients are combined with the wet ingredients.
- You can add nuts or chocolate chips to the batter for added flavor and texture.
- For a richer frosting, try adding a little more cream cheese or butter.
Variation
You can make pumpkin cupcakes instead of a cake. Just pour the batter into cupcake liners and bake for about 20-25 minutes. They are great for portion control and perfect for parties!
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before measuring.
Q: How can I make the cake healthier?
A: You can substitute some of the all-purpose flour with whole wheat flour and reduce the sugar slightly.
Q: What should I do if my cake is too dry?
A: Make sure not to overbake the cake. If it’s already baked, you can serve it with extra frosting, or add a layer of whipped cream to moisten it up.
