Pumpkin Cake with Cream Cheese Frosting
- Petra P
- Sep 20, 2020
- 2 min read
Updated: Mar 31, 2021
Pumpkin desserts and warm teas are what signify the beginning of fall in my family, and this pumpkin cake is sure to get you in the fall spirit! The cake itself is moist and loaded with pumpkin flavour, and the cream cheese frosting is delicate and rich, and a perfect pairing to the cake.
Ready in: 1 hour
Serves: 12 people
Ingredients:
Cake:
2 cups all purpose flour
1 cup granulated sugar
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 large eggs
One 398mL can of pure pumpkin purée (about 1 1/2 cups)
1/2 cup vegetable oil
1 tsp. vanilla extract
Frosting:
1 cup powdered sugar
1/2 cup cream cheese, softened
3 tbsp. unsalted butter, softened
1 tsp. vanilla extract
Process:
Preheat oven to 350 degrees F. Line a 9x9 inch baking pan with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, ground ginger, ground cloves, ground cinnamon, salt, baking powder, and baking soda. Set aside.
Using an electric or stand mixer, beat the eggs, pumpkin purée, vegetable oil, and vanilla extract on medium speed until well combined.
Add the dry ingredients to the wet ingredients and combine on low speed just until the last of the flour streaks disappear. Don't over mix the batter!
Pour the batter into the prepared pan and tap it against a countertop or hard surface to release any air bubbles. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
For the frosting: Beat the butter and cream cheese with an electric or stand mixer, on medium speed, for 4 whole minutes. Be patient, the texture completely transforms! Add the powdered sugar and vanilla extract, and mix on low speed until combined.
Once the cake is completely cooled, spread the frosting evenly across the entire cake with an offset spatula.
Tips:
If your butter or cream cheese aren't soft enough, you may need to add 1 tsp. of milk to the frosting in order to make it spread easily across the cake.
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