Go Back
Pumpkin Spice Cake with Cream Cheese Icing

Pumpkin Spice Cake with Cream Cheese Frosting

A moist and flavorful pumpkin spice cake topped with rich cream cheese frosting, perfect for autumn celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups All-purpose flour Provides structure to the cake.
  • 1 teaspoon Baking powder Helps the cake rise.
  • 1 teaspoon Baking soda Works with the acid in pumpkin to leaven the cake.
  • 1 teaspoon Ground cinnamon Adds warmth and flavor.
  • 1 teaspoon Ground nutmeg Enhances the autumn flavor profile.
  • 0.5 teaspoon Ground ginger Adds a spicy kick.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 cup Granulated sugar Sweetens the cake.
  • 0.5 cup Brown sugar Adds moisture and depth of flavor.
  • 1 cup Vegetable oil Keeps the cake moist.
  • 4 large Eggs Provides structure and moisture.
  • 1 cup Canned pumpkin puree The star ingredient for flavor and moisture.
  • 1 teaspoon Vanilla extract Enhances the overall flavor.
Frosting Ingredients
  • 8 oz Cream cheese Softened for easy mixing.
  • 0.5 cup Unsalted butter Softened, for a creamy texture.
  • 4 cups Powdered sugar Sweetens and thickens the frosting.
  • 1 teaspoon Vanilla extract Adds flavor to the frosting.
  • 2-3 tablespoons Milk Adjust for desired frosting consistency.

Equipment

  • oven
  • mixing bowls
  • whisk
  • measuring cups
  • Measuring spoons
  • Spatula
  • cake pans
  • wire rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
  4. Add eggs one at a time, mixing well after each addition. Then add pumpkin puree and vanilla extract, stirring until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat together cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
  9. Add milk as needed to achieve desired frosting consistency.
  10. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
  11. Serve and enjoy your delicious pumpkin spice cake with cream cheese frosting!

Notes

This pumpkin spice cake is perfect for fall gatherings and can be customized with various frosting options.