This pumpkin cake is simple to make, soft, and very moist. It comes with a simple cream cheese frosting that you can make at home. This dessert is great for fall!
INGREDIENTS
FOR THE PUMPKIN CAKE:– 2 cups (250 grams) all-purpose flour (spooned & leveled)– 2 teaspoons baking powder– 1 teaspoon baking soda– 2 teaspoons pumpkin pie spice– 1 teaspoon ground cinnamon– 1 teaspoon salt– 1 (15-ounce) can pumpkin puree– 1 cup (240 ml) oil (canola or vegetable)– 1 cup (200 grams) light brown sugar packed– 1/2 cup (100 grams) granulated sugar– 4 large egg– 2 teaspoons pure vanilla extract
INGREDIENTS
FOR THE CREAM CHEESE FROSTING:– 1 (8-ounce) package brick-style cream cheese softened– 1/2 cup (115 grams) unsalted butter softened– 2 cups (240 grams) powdered sugar– 1 teaspoon pure vanilla extract
INSTRUCTIONS
Heat the oven to 350°F (177°C). Nonstick cooking spray a 9x13 baking pan and set aside. Mix flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt in a large bowl. Set aside.
1
Whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla in a separate bowl until combined. Mix dry ingredients with wet ingredients until just combined.
2
Pour the batter into the pan and spread evenly. Bake the cake for 30–40 minutes until a toothpick inserted into the center comes out clean. To avoid overbrowning, loosely cover with foil for the last 5–10 minutes of baking.
3
Remove the pan from the oven and cool on a wire rack. Mix cream cheese until smooth in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Butter should be mixed for 30–60 seconds.
4
After the cake has cooled, scoop the frosting onto it and spread it out in a layer that is uniform throughout.