Not many things say "Fall Cooking" quite like a fantastic, homemade Pumpkin Cake recipe, complete with the most decadent Cream Cheese Frosting. Going to the bakery will seem like too much of a hassle once you experience the ease of preparing this moist cake from scratch. Perfect for Fall, your tastebuds will be delightfully cozy from the warming spices that define Pumpkin Cakes.
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If you love pumpkin desserts, you must try these Soft Pumpkin Cream Cheese Cookies With Frosting, Easy Cream Cheese Pumpkin Dip, and of course, fall wouldn't be complete without this Easy Pumpkin Pie Dump Cake With Spice Cake Mix.
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Why You'll Love This Pumpkin Cake with Cream Cheese Frosting Recipe
I love autumn, and the magical combination of this cream cheese frosting and spiced pumpkin cake brings nostalgia and comfort. This recipe is perfect for seasonal bakers or beginners; it's easy to follow and yet gives impressive results!
Here's more reason why you'll fall in love with this Pumpkin Cake with Cream Cheese Frosting:
- Moist - With the addition of vegetable oil and pumpkin puree, the cake is incredibly moist and can stay fresh for days.
- Beautifully spiced - The pumpkin spice flavor is excellent; it doesn't overpower the cake's flavor.
- Ingredients - I love how simple the ingredients are, and most are pantry staples.
- Crowd pleaser - You can make a 9x13-inch cake by following this recipe, which makes it excellent for sharing, potlucks, or feeding a crowd!
- Fantastic frosting - The frosting beautifully pairs with the cake. It has a hint of maple with cinnamon, making it lightly sweetened yet tasty.
Equipment Needed
- 9x13-inch cake pan
- Medium and large mixing bowls
- Hand or electric mixer
- Measuring spoons and cups
- Wooden spoon or rubber spatula
- Cooling rack
- Butter knife or offset spatula
- Oven
Key Ingredients
Pumpkin puree - For moisture and texture, you can use canned pumpkin, but not the pumpkin pie filling.
Pumpkin pie spice - A blend that brings out the fall flavor.
Brown sugar - Adds moisture to the cake and imparts a rich, molasses-like note.
Cream cheese - It creates a tangy and smooth frosting base.
Maple syrup - It adds flavor to the frosting, and it also brings warmth.
Step-By-Step Instructions
For the Pumpkin Cake:
While preheating the oven to 350℉, grease a 9x13-inch baking pan with a light coating of non-stick cooking spray and set it aside.
Whisk together the dry ingredients (flour, baking powder, baking soda, salt, and pumpkin pie spice) in a medium bowl.
Combine the wet ingredients (pumpkin puree, granulated sugar, brown sugar, and oil) in the large bowl and stir until smooth. Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients mixture to the wet ingredients mixture. Stir until the flour is fully incorporated. Do not overmix. It's okay if there are small lumps.
Pour the cake batter into the greased cake pan and spread it evenly. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
For the Cream Cheese Frosting:
Beat the softened cream cheese and butter in a large bowl until well combined and fluffy.
Add the cinnamon, vanilla, and maple syrup. Mix until smooth.
On low speed, gradually add powdered sugar in small batches. You can adjust the consistency and sweetness to your liking.
Spread the cream cheese frosting evenly over the cooled cake.
Sprinkle a little cinnamon on top for a beautiful finish. Refrigerate until ready to serve.
Expert Tips
- Room temperature ingredients - Ensure that the ingredients (cream cheese, butter, and eggs) are at room temperature to achieve the best texture.
- Don't overmix - Stop mixing when everything is well combined, meaning when you can no longer see streaks of flour. Overmixing can make the cake dense.
- Cool before frosting - It is essential to let the cake cool before frosting, as the warm temperature of the cake can cause the frosting to melt.
Substitutions And Additions
- No pumpkin spice? No problem! You can make your own homemade pumpkin spice by mixing just a few simple spices.
- Maple-free frosting - To achieve a more classic version of cream cheese frosting, you can omit the maple syrup.
- Add nuts - Chopped walnuts or pecans add crunch, complementing the flavors of fall.
- Add chocolate chips - For a more exciting twist, add ½ cup of chocolate chips to the cake batter.
Storage
- If there are any leftovers, you can store the frosted cake in the fridge. If tightly wrapped the frosted cake will stay fresh up to 5 days. The taste gets better after chilling!
- You can also freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw the cake overnight in the fridge and frost before serving.
- Both cake and frosting can be made a day ahead and assembled only before serving.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Pumpkin Cake with Cream Cheese Frosting
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 can 100% pure pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ⅔ cup brown sugar
- ¾ cup vegetable oil
- 4 large eggs
Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup unsalted butter (1 stick)
- 1 teaspoon vanilla extract
- 3 and ½ cups powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon plus extra for decorating
Instructions
Pumpkin Cake
- Preheat oven to 350℉. Grease a 9x13 inch pan and set aside.
- In a medium sized bowl mix together the flour, baking powder, baking soda salt and pumpkin pie spice. Set aside.
- In a separate large bowl mix together the pumpkin puree, both types of sugar and vegetable oil. Once combined stir in the eggs one at a time until completely incorporated.
- Slowly mix in the flour mixture into the pumpkin while stirring. Mix until no white streaks of flour remain. Little lumps are normal in the cake batter. Pour the batter into the prepared cake pan.
- Bake the pumpkin cake for 35-40 minutes or until a toothpick in the center of the pan comes out clean with out crumbs. Allow the cake to cool completely before adding the frosting.
Cream Cheese Frosting
- In a large bowl beat the softened cream cheese and butter with an electric mixer until fluffy. Add the cinnamon, vanilla extract and maple syrup and continue to mix. With the mixer on low speed gradually add the powdered sugar in small amounts. For a stiffer frosting you can add more powdered sugar but it will be sweeter so taste as you go for desired taste and texture.
- Frost the cooled cake and refrigerate until ready to serve.
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