Pumpkin Cake With Cream Cheese Recipe
Introduction
Pumpkin cake with cream cheese is a delicious and easy dessert to make. This cake is perfect for any special occasion or just as a treat for yourself. It has a rich and creamy texture and a delightful combination of flavors. The pumpkin flavor is complemented perfectly by the tangy cream cheese frosting. If you’re looking for an indulgent and tasty dessert, then this pumpkin cake with cream cheese recipe is the perfect choice.
Ingredients
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 (15-ounce) can pumpkin puree
1 teaspoon vanilla extract
For the frosting:
2 (8-ounce) packages cream cheese, softened
1/2 cup (1 stick) butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Instructions
To make the cake:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
3. In a large bowl, beat together the oil, sugar, eggs, pumpkin puree and vanilla extract until well combined.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a cooling rack.
8. Allow the cakes to cool completely before frosting.
To make the frosting:
1. In a large bowl, beat together the cream cheese and butter until smooth.
2. Slowly add the confectioners' sugar and mix until well combined.
3. Add the vanilla extract and mix until combined.
4. Spread the frosting between the two cooled layers of cake and on the top and sides.
5. Serve and enjoy!
Nutrition Information
Calories: 510 kcal
Carbohydrates: 71 g
Protein: 6 g
Fat: 25 g
Saturated Fat: 12 g
Cholesterol: 72 mg
Sodium: 389 mg
Potassium: 159 mg
Fiber: 2 g
Sugar: 50 g
Vitamin A: 2535 IU
Vitamin C: 1.4 mg
Calcium: 78 mg
Iron: 2.2 mg
Tips and Tricks
If you want to make your cake a bit more special, you can top it with some chopped toasted nuts (such as pecans or walnuts) or a sprinkle of cinnamon sugar. You can also make individual cakes by using a muffin tin instead of two round cake pans.
To make the cake extra moist, try adding a can of crushed pineapple (drained) to the batter.
If you don't have pumpkin puree on hand, you can use the same amount of applesauce or mashed banana instead.
If you don't have cream cheese, you can substitute a mixture of 1/2 cup (1 stick) softened butter and 8 ounces of mascarpone cheese.
If you're not a fan of cream cheese frosting, you can use a traditional buttercream frosting instead.
The cake can be stored in an airtight container at room temperature for up to 3 days.
Conclusion
This pumpkin cake with cream cheese recipe is a delicious and easy dessert that is perfect for any special occasion. The pumpkin cake is moist and flavorful, and the cream cheese frosting adds the perfect amount of sweetness. If you’re looking for a delicious and indulgent cake, then this recipe is the perfect choice. With its simple ingredients and easy instructions, you’ll have a delicious cake ready in no time.
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