If you’ve ever dreamed of a dessert that perfectly captures the warm, cozy flavors of fall, then this Pumpkin Cake Recipe with Cream Cheese Frosting Recipe is about to become your new favorite. Imagine a tender pumpkin-spiced cake that’s moist, bursting with autumn spices, and topped with the creamiest, tangy cream cheese frosting that melts in your mouth. It’s the kind of cake that brings comfort and joy with every bite, making it ideal for holiday celebrations or simply as a sweet treat to brighten your day. Let’s dive into the magic of this pumpkin cake and how effortlessly it comes together.
Ingredients You’ll Need
Nothing too fancy here, just a brilliant combination of straightforward ingredients that each play a crucial role in texture, flavor, and color. From the cinnamon and nutmeg that bring pumpkin to life, to the cream cheese that elevates the frosting, every item is essential to crafting this pumpkin masterpiece.
- 3/4 cup unsalted butter (softened): Adds richness and moisture to the cake for that perfect tender crumb.
- 1 1/2 cup sugar: Sweetens and caramelizes slightly during baking, balancing the spices.
- 1/2 teaspoon pure vanilla extract: Enhances all the warm flavors and deepens the aroma.
- 3 tablespoons canola oil: Keeps the cake extra moist and tender without heaviness.
- 3 large eggs + 1 large egg white: Provides structure and lift, making the cake light yet sturdy.
- 1 1/2 cups all-purpose flour: The base that holds everything together with the perfect texture.
- 2 teaspoons baking powder: A leavening agent that helps the cake rise beautifully.
- 1 teaspoon baking soda: Works with the acidic pumpkin to give the cake a tender crumb and extra lift.
- 1/2 teaspoon kosher salt: Balances sweetness and enhances overall flavor.
- 1 1/2 teaspoons ground cinnamon: The signature spice that defines the essence of pumpkin desserts.
- 1/2 teaspoon ground nutmeg: Adds warmth and complexity alongside cinnamon.
- 1/4 teaspoon ground cloves: A bold spice that brings depth and seasonal character.
- 1 3/4 cups pumpkin puree: The star ingredient providing moisture, flavor, and that rich orange hue.
- 2 8-ounce packages cream cheese (softened): Essential for the luscious frosting that’s tangy and sweet in perfect harmony.
- 1 cup unsalted butter (softened): Blended with cream cheese for a smooth, luscious frosting texture.
- 12 cups powdered sugar: Sweetens and thickens the cream cheese frosting to just the right consistency.
- 2 teaspoons pure vanilla extract: Adds a fragrant layer to the frosting’s flavor.
- 2 teaspoons ground cinnamon: A final touch in the frosting to echo the spicy flavors in the cake.
How to Make Pumpkin Cake Recipe with Cream Cheese Frosting Recipe
Step 1: Prepare the Batter
Start by creaming together the softened butter and sugar until it’s light and fluffy—this is key for a moist, tender cake. Then add vanilla extract, canola oil, eggs, and that extra egg white one at a time, beating well after each addition to combine everything smoothly. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually mix the dry ingredients into the wet ingredients, alternating with the pumpkin puree, until everything is just incorporated. The batter will be thick and beautifully spiced.
Step 2: Bake to Perfection
Pour the batter into a greased and floured 9×13-inch baking pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the kitchen soon fills with the most inviting aromas of cinnamon and pumpkin. Let the cake cool completely in the pan on a wire rack—patience here ensures your frosting doesn’t melt!
Step 3: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until silky and creamy. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud, then increase speed to well combine. Stir in the vanilla extract and cinnamon for that signature punch. The frosting should be thick enough to spread easily but still light and fluffy—perfect for lathering over your cooled pumpkin cake.
Step 4: Frost and Finish
Once the cake is cool, generously spread the cream cheese frosting over the top with an offset spatula for smooth coverage or rustic swirls—the way you decorate it is totally up to you! This final touch transforms the pumpkin cake into a showstopper worthy of any occasion.
How to Serve Pumpkin Cake Recipe with Cream Cheese Frosting Recipe
Garnishes
Sprinkle some chopped toasted pecans or walnuts on top to add a delightful crunch that contrasts beautifully with the creamy frosting. A light dusting of extra cinnamon or a few bright pomegranate seeds can also provide a festive pop of color and flavor.
Side Dishes
This pumpkin cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent treat. You can also serve it alongside a warm cup of spiced chai or freshly brewed coffee to complement the cake’s warm spices.
Creative Ways to Present
For a party, cut the cake into smaller squares and serve on a pretty platter with decorative autumn leaves. Alternatively, layer slices with extra frosting between them for mini pumpkin cake sandwiches that guests will love. Even serving it in individual ramekins with a spoonful of frosting on top adds a charming, personalized touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and flavorful for up to 4 days, giving you plenty of time to savor every bite.
Freezing
If you want to save some for later, you can freeze the unfrosted cake tightly wrapped in plastic and then foil for up to 3 months. Let it thaw overnight in the fridge before frosting. Alternatively, freeze frosted slices individually on a baking sheet, then transfer to a container once solid for easy thawing.
Reheating
Reheat individual servings gently in the microwave for about 20 seconds to bring back that fresh-from-the-oven feeling. Avoid heating the entire cake to keep the frosting intact, or frost after warming for a fresh taste sensation.
FAQs
Can I use canned pumpkin for this recipe?
Yes! Canned pumpkin puree is perfect for this recipe and provides consistent moisture and flavor. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Is this cake gluten-free friendly?
This Pumpkin Cake Recipe with Cream Cheese Frosting Recipe uses all-purpose flour, so it is not gluten-free as is. However, you can substitute a gluten-free 1-to-1 baking flour blend, but results may vary slightly in texture.
Can I substitute the canola oil with another oil?
Absolutely! You can use vegetable oil, melted coconut oil, or even a light olive oil. Just keep in mind that coconut oil may add a subtle coconut flavor that might slightly alter the overall taste.
How thick should the frosting be?
The cream cheese frosting should be thick enough to hold its shape when spread but still smooth and easy to spread. If it seems too thin, add a little more powdered sugar; if too thick, a teaspoon of milk can loosen it gently.
Can I double the recipe for a larger crowd?
Definitely! This recipe doubles easily. Just make sure to use a larger baking pan or two pans, and adjust baking time accordingly, checking doneness with a toothpick as usual.
Final Thoughts
This Pumpkin Cake Recipe with Cream Cheese Frosting Recipe is truly a heartwarming delight that never fails to impress. Whether you’re baking for family, friends, or just treating yourself, the combination of spices, moist pumpkin, and velvety frosting is irresistible. Give it a try—you might just find yourself baking it again and again as the flavors of fall become your new signature comfort dessert!
Print
Pumpkin Cake Recipe with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful pumpkin cake with creamy cinnamon-spiced cream cheese frosting is a perfect dessert for fall gatherings or anytime you crave the warm, comforting flavors of pumpkin and spices. Rich with a blend of cinnamon, nutmeg, and cloves, this cake is tender and beautifully complemented by the smooth and lightly spiced cream cheese frosting.
Ingredients
Cake Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/2 cups sugar
- 1/2 tsp pure vanilla extract
- 3 tbsp canola oil
- 3 large eggs
- 1 large egg white
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 3/4 cups pumpkin puree
Cream Cheese Frosting Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 12 cups powdered sugar
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix the wet ingredients: In a large mixing bowl, beat together the softened butter, sugar, vanilla extract, and canola oil until the mixture is creamy and smooth. Add the eggs and egg white, one at a time, mixing well after each addition to create a well-incorporated batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and cloves until evenly mixed.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree. Begin and end with the dry ingredients. Mix gently to avoid overmixing, just until the batter is uniform and smooth.
- Bake the cake: Pour the batter evenly into the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the cream cheese frosting: In a clean bowl, beat the cream cheese and softened butter together until light and fluffy. Gradually add the powdered sugar, beating continuously to avoid lumps. Stir in the vanilla extract and cinnamon for added flavor and mix until smooth.
- Assemble the cake: Once cakes are completely cool, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second layer over it and frost the top and sides of the entire cake with the remaining frosting. Decorate as desired.
Notes
- Be sure the cakes are completely cooled before frosting to prevent the cream cheese frosting from melting.
- The pumpkin puree should be plain, not pumpkin pie filling.
- You can substitute canola oil with vegetable oil or melted coconut oil if preferred.
- For a less sweet frosting, reduce the powdered sugar slightly.
- This cake tastes even better the next day after allowing flavors to meld.
