Pumpkin Cake Recipe
A soft, warmly spiced pumpkin cake stirred together by hand and baked in a 9x13 pan, topped with tangy cream cheese frosting.
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 (425g/15-ounce) can pumpkin puree
- 1 cup vegetable oil (240mL)
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- ¾ cup unsalted butter room temperature, (170g)
- 1 (8-ounce/226g) block cream cheese room temperature
- 1 teaspoon vanilla extract
- pinch of salt
- 3 cups powdered sugar sifted (360g)
Instructions
For the Pumpkin Cake:
- Preheat the oven to 350°F. Butter and flour a 9x13-inch cake pan or spray with baking spray with flour. If you want to remove the cake from the pan to serve it, line it with a parchment paper sling after it’s greased.
- 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 the cake cool completely in the pan 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
- Frost the cake once it has cooled. If you try to frost the cake while it’s still warm, the frosting will melt or slide off. Set the cake on a cooling rack after baking to cool completely a little bit faster.
- Add decorations on top! You can use chocolate or candy pumpkins, fall-themed sprinkles, or pipe decorations on top. 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: 658kcal Carbohydrates: 76g Protein: 6g Fat: 38g Saturated Fat: 15g Polyunsaturated Fat: 12g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 112mg Sodium: 443mg Potassium: 154mg Fiber: 2g Sugar: 56g Vitamin A: 6215IU Vitamin C: 2mg Calcium: 87mg Iron: 2mg