If you're looking for a dessert that captures the essence of fall, this Pumpkin Cake with Pumpkin Cream Cheese Frosting is just for you! The recipe uses a blend of spices and real pumpkin puree. It is also moist and flavorful and will leave you craving more.
The creamy, tangy frosting, made with cream cheese and pumpkin puree, is the perfect finishing touch.
Jump to:
How to Make Pumpkin Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F and set an oven rack in the middle. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
In a medium bowl, sift the flour, baking soda, baking powder, cloves, ground cinnamon, ginger, allspice, mace, and ground nutmeg; set aside.
In a large bowl of an electric mixer, beat the avocado oil, sugars, molasses, salt, and vanilla extract on medium speed until combined.
Add the eggs one at a time, beating well after each addition. Beat in the pumpkin puree. Add the dry ingredients and mix at low speed until combined.
Pour the batter into the prepared pan(s) and smooth the top with a metal spatula. Bake the Pumpkin Cake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
How to Make Pumpkin Cream Cheese Frosting
In a large bowl of an electric mixer, beat the butter and cream cheese together at high speed until smooth and creamy, for about 1 minute. Beat in the vanilla extract and the remaining pumpkin puree.
Add the confectioners' sugar and beat at low speed for 30 seconds, then switch to high speed and beat until light and creamy, for about 2 minutes.
How to Make Assemble and Decorate
Place 4 strips of parchment paper around the edge of the cake stand or plate. Flip the bottom layer of 1 pumpkin cake so that the domed side is facing down and touching the cake stand.
Spread the top with Pumpkin cream cheese frosting, then top with the second pumpkin cake layer. Spread the remaining frosting all over the top and sides. (We recommend an icing spatula to apply the frosting and a bench scraper to smooth the sides.)
Cover and store in the refrigerator; allow the cake to come to room temperature before serving. Enjoy!
Related Recipes:
- Pumpkin Cornbread Muffins
- Apple Pumpkin Spice Muffins
- Pumpkin scones with spiced pumpkin glaze
- Pumpkin Pie with Pecan Crust
- Pumpkin crinkle cookies recipe
- Brazilian Pumpkin Truffles
📖 Recipe
Easy Pumpkin Cake
Ingredients
For the Pumpkin Cake:
- 285 g (2 cups) all-purpose flour, sifted
- 2 teaspoons Non-Aluminum baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cloves
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground mace
- ¾ cup avocado oil or 1-½ sticks unsalted butter , melted
- 214 g (1 cup) light brown sugar, packed
- 4 large eggs , room temperature
- 300 grams (1¼ cups) canned 100% pure pumpkin puree, such as Libby’s brand (from a 425g / 15-ounce can - save the rest for the Pumpkin Cream Cheese Frosting)
- 1 tablespoon Unsulphured molasses , such as Grandma's
- 104 g (½ cups) granulated sugar
For the Pumpkin Cream Cheese frosting:
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 (8 oz) cream cheese, at room temperature (full fat)
- 1 teaspoon vanilla extract
- 2½ -3 cups confectioners' sugar
- 125 g Remaining pumpkin puree
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, cloves, ground cinnamon, ginger, allspice, mace, and ground nutmeg; set aside.
- In a large bowl of an electric mixer, beat the avocado oil, sugars, molasses, salt, and vanilla extract on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin puree. Add the dry ingredients and mix on low speed until just combined.
- Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake the Pumpkin Cake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
How to Make Pumpkin Cream Cheese Frosting
- In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute.
- Beat in the vanilla extract and remaining pumpkin puree. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes.
How to Make Assemble and Decorate
- Place 4 strips of parchment paper around the edge of the cake stand or plate. Flip the bottom layer of 1 pumpkin cake so that the domed side is facing down and touching the cake stand.
- Evenly spread the top with Pumpkin cream cheese frosting. Top with the second pumpkin cake layer. Spread the remaining frosting all over the top and sides. (We recommend an icing spatula to apply the frosting and a bench scraper to smooth the sides).
- Cover and store in the refrigerator; allow the cake to come to room temperature before serving. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
