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Pumpkin Cake with Cream Cheese Frosting
Pumpkin Cake with Cream Cheese Frosting
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a fragrant pumpkin spice cake topped with creamy cream cheese frosting for the perfect fall treat!
Ingredients:
  • For the Pumpkin Spice Cake:
  • 2 cups (280 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 cup (226 grams or 2 sticks) unsalted butter, melted and cooled
  • 1 (15 ounce) can pumpkin purée
  • For the Cream Cheese Frosting:
  • 8 ounces (224 grams) cream cheese, at room temperature
  • 1/2 cup (113 grams or 1 stick) unsalted butter, at room temperature
  • 3-4 cups (360-480 grams) powdered sugar, sifted
Instructions:
  • Preheat your oven to 350°F (177°C) and prepare your cake pan by greasing and lightly flouring it or spraying it liberally with nonstick baking spray. Set the pan aside.
  • Combine the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, ginger, and salt in a large bowl by sifting them together 3 to 4 times over a piece of parchment. Return the sifted mixture back to the bowl. This aeration process will ensure a light and fluffy cake. Keep the dry ingredients aside.
  • Whisk together the eggs and sugar until thick and pale yellow: Using a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs and sugar on medium-high speed for about 2 minutes. Scrape the sides of the bowl and the beater using a rubber spatula, and continue beating until the mixture thickens and turns pale yellow, for about 2 1/2 minutes more. The mixture should form ribbons as the beater passes through it when done.
  • Combine butter and pumpkin: Mix the melted butter and pumpkin puree into the bowl with the eggs and sugar until just combined and no yellow streaks remain, about 1 minute on low speed. Remember to scrape down both the bowl and the beater after mixing.
  • Combine the dry and wet ingredients: Mix all of the flour mixture into the wet ingredients on low speed for 30 seconds. Halt the mixer. Gently fold in the remaining flour with a rubber spatula until fully incorporated. Hand-mixing at the end helps avoid overworking the gluten, ensuring a tender cake. The batter should resemble pancake batter in consistency.
  • Fill the cake pan: Transfer the cake batter into the prepared pan using a rubber spatula.
  • Place the cake pan in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake edges slightly pull away from the pan.
  • Cool the cake: Once out of the oven, transfer it onto a wire rack to cool completely in the pan for 1 hour. If serving on a platter, cool in pan for 5 minutes, then carefully invert onto a rack to cool fully.
  • To make the Cream Cheese Frosting, place butter and cream cheese in the bowl of a stand mixer or a mixing bowl with an electric beater. Beat on low speed for 1 minute until smooth. Scrape down the bowl and paddle, then add powdered sugar and vanilla. Beat on low speed for 2-3 minutes until smooth. Add an extra cup of sugar for a thicker consistency, if desired, and beat for 1-2 more minutes until fluffy. The frosting should be thick and hold a peak when lifted with a spatula.
  • Spread the freshly made frosting evenly over the cooled cake using an offset spatula, creating decorative swoops. Lightly sprinkle with pumpkin pie spice or grate fresh nutmeg and cinnamon on top, if desired. Enjoy best the same day, or store covered overnight at room temperature, then refrigerate after 24 hours.

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