Easy Pumpkin Cake
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.
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
How to Store & Re-Heat
To store: Wrap it tightly in plastic wrap or store it in an airtight container and place it in the refrigerator. The cake will last 3-4 days in the fridge. If you need to store it longer, you can freeze it for 2-3 months.
To reheat: The cake, remove it from the refrigerator and let it come to room temperature for about 30 minutes. Preheat your oven to 350°F (180°C), place the cake in a baking dish, and cover it with foil.
Bake for 10-15 minutes or until the cake is warmed through. Alternatively, heat individual slices in the microwave for 10-20 seconds each or until warm. Reheating the cake will help to bring out the flavors and restore the moistness of the cake.
Make-Ahead
If you need to make a Pumpkin Cake with Pumpkin Cream Cheese Frosting ahead of time, you can easily do so by following a few simple steps. First, bake the cake as directed and let it cool completely. Then, wrap the cake tightly in plastic wrap or store it in an airtight container and place it in the refrigerator. You can make the cream cheese frosting and store it in a separate container in the fridge. When you're ready to serve the cake, remove it from the refrigerator and let it come to room temperature for about 30 minutes.
Frost the cake with the cream cheese frosting and serve. This make-ahead method is perfect for preparing dessert for a special occasion or dinner party ahead of time. Just be sure to store the cake and frosting separately to keep the cake fresh and prevent the frosting from becoming too soft or runny.
How to Freeze
Freeze the pumpkin cake without the glaze for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack before serving.
Nutrition Facts
Easy Pumpkin Cake
Amount per Serving
Calories
388
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
55
mg
18
%
Sodium
222
mg
10
%
Potassium
170
mg
5
%
Carbohydrates
59
g
20
%
Fiber
2
g
8
%
Sugar
38
g
42
%
Protein
5
g
10
%
Vitamin A
5596
IU
112
%
Vitamin C
2
mg
2
%
Calcium
92
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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