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Pumpkin Spice Cake with Cream Cheese Frosting

Moist Pumpkin Spice Cake with Cream Cheese Frosting

A delightful autumn dessert combining pumpkin and warm spices, topped with creamy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 300 g Pumpkin puree Fresh or canned.
  • 200 g Granulated sugar Adds sweetness.
  • 150 g Brown sugar Adds moisture and flavor.
  • 240 ml Vegetable oil Keeps the cake moist.
  • 4 large Eggs Provides structure and moisture.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 250 g All-purpose flour Base for the cake.
  • 1 teaspoon Baking powder Leavening agent.
  • 1 teaspoon Baking soda Helps the cake rise.
  • 1 teaspoon Ground cinnamon Adds warmth and flavor.
  • 1/2 teaspoon Ground nutmeg Enhances the spice profile.
  • 1/2 teaspoon Ground ginger Adds a zesty flavor.
  • 1/2 teaspoon Salt Balances sweetness.
For the Cream Cheese Frosting
  • 200 g Cream cheese At room temperature.
  • 100 g Unsalted butter At room temperature.
  • 300 g Powdered sugar For sweetness and texture.
  • 1 teaspoon Vanilla extract For flavor.
  • 1 pinch Salt Enhances flavor.

Equipment

  • mixing bowls
  • electric mixer
  • Measuring cups and spoons
  • Baking pan
  • wire rack

Method
 

  1. Preheat your oven to 175 °C (350 °F). Prepare your baking pan by greasing it or lining it with parchment paper.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. While the cake cools, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until fluffy.
  8. Once the cake is completely cooled, frost the top and sides with the cream cheese frosting. Decorate as desired.
  9. Slice and serve your moist pumpkin spice cake with cream cheese frosting. Enjoy!

Notes

This cake is perfect for fall gatherings and can be customized for gluten-free or vegan diets.