Pumpkin Cake
Yield: 16 servings
Calories: 414kcal
Easy to make light and fluffy pumpkin cake recipe with a delicious cream cheese frosting. Each slice is tender, moist, and filled with spices.
Ingredients
Pumpkin Cake
- 2 cups (284 g) all-purpose flour, sifted, plus more for sprinkling
- 1 tablespoon (5 g) pumpkin pie spice
- 2 teaspoons (11 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (5 g) kosher salt
- 1 cup (198 g) granulated sugar
- ⅔ cups (132 g) dark brown sugar, packed
- 4 large eggs, room temperature
- 1 cup (240 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (425 g) pumpkin puree, 15 ounces, canned
Cream Cheese Frosting
- 6 tablespoons (86 g) unsalted butter, softened to 65-67ºF (18-19ºC)
- 1 ¼ cups (142 g) powdered sugar
- 8 ounces (227 g) cream cheese, softened to 65-67ºF (18-19ºC)
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (30 g) pecans, or walnuts, chopped (optional)
Instructions
- Heat the Oven - Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC).
- Prepare Baking Pan - Grease a 13 x 9-inch baking pan with cooking spray or vegetable oil. Add 1 tablespoon of flour to the pan, turn, and tap the pan to lightly coat the bottom and sides. Tap out any extra flour that remains in the pan, this will help prevent sticking.
- Mix Dry Ingredients - In a medium bowl, whisk together 2 cups of sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix Wet Ingredients - In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, and vegetable oil, until thick and smooth, 3 minutes. Add pumpkin puree and whisk until combined, 15 seconds.
- Make Cake Batter - Fold the flour mixture into the pumpkin mixture and stir until no flour streaks and just a few small lumps remain. Do not overmix.
- Bake the Cake - Evenly spread the pumpkin cake batter into the prepared baking pan. Bake until a toothpick in the center comes out clean or the internal temperature reaches 195 to 200ºF (90 to 93ºC), about 30 to 33 minutes. Cool completely on a wire rack for about 1 ½ to 2 hours.
- Mix the Butter and Sugar - In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 to 1 ½ minutes.
- Add the Cream Cheese - Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth, about 15 to 20 seconds.
- Add Flavorings - Add the maple syrup and vanilla extract. Beat until the frosting is light and smooth, scraping the bowl as needed, about 30 to 45 seconds.If not used immediately, cover and refrigerate the filling. When used, the frosting should be cool and spreadable, about 60 to 65ºF (15 to 18ºC).
- Frost the Cake - The cake can be left in the pan and frosted. Alternatively, cover the cake with parchment paper, invert it onto a sheet pan, and then place a serving platter on top and turn it over. Use a spatula to spread the cream cheese frosting over the cake evenly. Sprinkle the chopped nuts on top, if using, or other desired toppings. Slice and serve.
Notes
- Homemade Pumpkin Spice Blend: 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon cardamom (optional). Measure out 1 tablespoon for the recipe.
- Using Only Powdered Sugar in the Frosting: The maple syrup can be omitted. Keep the powdered sugar level at 1 1/4 cups for a more robust cheesecake flavor, or increase to 1 ½ cups for a sweeter taste.
- Churro Topping: In a small bowl, mix 2 tablespoons of granulated sugar and ⅛ teaspoon of cinnamon. Sprinkle on top of the frosting.
- Tips for Removing the Cake: If you plan to remove the cake from the pan before frosting, cut a piece of parchment paper to fit the bottom of the pan. Add the paper, coat the bottom and sides with cooking spray and flour, and then add the batter.
- Make Ahead: The cake can be made 1 day ahead and stored in an airtight container on the counter. The frosting can be made 3 days before, refrigerated, and brought to 60 to 65ºF (15 to 18ºC)before using, about 30 minutes.
- Storing: Tightly cover the frosted cake and refrigerate for 5 days.
- Cupcakes: This recipe can be used to make 12 cupcakes. Fill cupcakes liners ⅔ full and bake for 20 to 22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled down.
Nutrition
Calories: 414kcal | Carbohydrates: 48g | Protein: 4g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 68mg | Sodium: 281mg | Potassium: 170mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3956IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Recipe Link