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
Scale
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.