Description
A delightful Pumpkin Spice Cake with Cream Cheese Frosting that captures the essence of autumn with warm spices and rich pumpkin flavor.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 2 large eggs
- 1 1/2 cups (360ml) pumpkin puree
- 1 tsp vanilla extract
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round or square cake pan by greasing and flouring it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until smooth. Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, prepare the cream cheese frosting by beating the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until fully incorporated. Stir in the vanilla extract.
- Once the cake is completely cool, frost it with the cream cheese frosting using a spatula. Decorate as desired and serve.
Notes
- Be careful not to overmix the batter to ensure a light and fluffy cake.
- Use room temperature ingredients for better blending.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- For freezing, wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Spice Cake, Cream Cheese Frosting, Fall Dessert, Autumn Cake