Pumpkin Cake Recipe
Easy Pumpkin Cake takes just 10 minutes to stir together! Frost it with a rich cream cheese frosting for a crowd-pleasing dessert.
Equipment
- Mixer
- Offset spatula
- 9x13-inch cake pan
Ingredients
For the Pumpkin Cake:
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1½ cups granulated sugar (300g)
- 1 (15-ounce) can pumpkin puree
- 1 cup vegetable oil (240mL)
- 4 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- ¾ cup unsalted butter room temperature, (170g)
- 8 ounces cream cheese room temperature, (226g)
- 1 teaspoon vanilla extract
- pinch of salt
- 3 cups powdered sugar sifted (360g)
Instructions
For the Pumpkin Cake:
- Preheat the oven to 350F. Butter and flour a 9x13-inch cake pan or spray with baking spray with flour.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the granulated sugar, pumpkin, oil, eggs, and vanilla, until smooth. Pour into the flour mixture and stir together just until combined. Pour into the prepared cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool completely on a wire rack.
For the Cream Cheese Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the cream cheese and beat on medium-low speed until the mixture is well combined, about 2 minutes. Scrape down the bowl as needed. Beat in the vanilla and salt.
- With the mixer on low speed, slowly add in the confectioners’ sugar. Once incorporated, increase the speed to medium and beat until light and fluffy, about 1 minute. Spread over the top of the cooled cake.
Notes
- Add decorations on top! You can use chocolate or candy pumpkins, fall-themed sprinkles, or buy silicone pumpkin molds and make your own candy toppings to decorate. You can also keep it simple with a light sprinkling of cinnamon.
- Storing: Since the cake is covered with cream cheese frosting, you’ll want to refrigerate it after 24 hours. Cover the cake in the pan and keep it refrigerated for up to 5 days.
Nutrition
Calories: 646kcal Carbohydrates: 73g Protein: 6g Fat: 38g Saturated Fat: 14g Polyunsaturated Fat: 12g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 112mg Sodium: 442mg Potassium: 81mg Fiber: 1g Sugar: 55g Vitamin A: 712IU Vitamin C: 0.02mg Calcium: 78mg Iron: 1mg