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–+ servings
pumpkin cake

Classic Pumpkin Cake with Cream Cheese Frosting

A moist and perfectly spiced pumpkin cake topped with a rich, tangy cream cheese frosting. The perfect dessert for any autumn gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree not pumpkin pie filling
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Equipment

  • 9-inch round cake pan
  • Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined.
  4. Stir in the pumpkin puree until the mixture is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared cake pan.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  9. To make the frosting: Beat the softened cream cheese and butter in a large bowl with an electric mixer until smooth and creamy.
  10. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and milk until the frosting is light and fluffy.
  11. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Garnish with a sprinkle of cinnamon or pepitas (pumpkin seeds) if desired.

Notes

Ensure your cream cheese and butter are truly softened for the creamiest frosting. Do not use canned pumpkin pie filling, as it already contains spices and sugar.
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