Embrace the flavors of fall with this delightful Pumpkin Cake recipe! Bursting with warm spices and the rich, creamy goodness of pumpkin, this cake is the perfect dessert for autumn gatherings, Thanksgiving celebrations, or cozy evenings by the fire.
Moist, tender, and full of seasonal flavor, each bite of this Pumpkin Cake will transport you to a pumpkin patch on a crisp autumn day.
Whether topped with a simple cream cheese frosting or enjoyed on its own, this cake is sure to become a seasonal favorite in your home.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the pumpkin puree until evenly incorporated.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the cream cheese frosting.
In a large bowl, beat together the cream cheese and butter until smooth.
Gradually add the powdered sugar and vanilla extract, beating until creamy and smooth.
Once the cake has cooled completely, spread the cream cheese frosting over the top.
Slice and serve.
Nutritional Facts
- Serving Size: 1 slice (without frosting)
- Calories: 250
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 200mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 3g
FAQs (Frequently Asked Questions)
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree if you prefer. Simply roast and puree a small sugar pumpkin, or use any other variety of pumpkin or squash.
2. Can I make this cake ahead of time?
Yes, this cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
3. Can I omit the cream cheese frosting?
Absolutely! This pumpkin cake is delicious on its own, or you can dust it with powdered sugar for a simple finishing touch.
4. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and flavor may be slightly different.
5. Can I add nuts or raisins to the batter?
Yes, chopped nuts or raisins would be a tasty addition to this pumpkin cake. Simply fold them into the batter before baking.