Recipe: Pumpkin Cake With Cream Cheese Frosting
Ingredients
This delicious pumpkin cake with cream cheese frosting requires a few simple ingredients to make. You’ll need: 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves, 1/4 teaspoon of ground ginger, 1/2 teaspoon of salt, 1 cup of canned pumpkin puree, 1 cup of granulated sugar, 1/2 cup of light brown sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of pure vanilla extract. For the cream cheese frosting, you’ll need: 8 ounces of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, 1 teaspoon of pure vanilla extract, and 1 pinch of salt.
Instructions
To begin, preheat your oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans. In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set the bowl aside. In a large bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla extract until combined. Slowly add the flour mixture to the wet ingredients, stirring until just combined. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. While the cakes are cooling, prepare the cream cheese frosting. In the bowl of a stand mixer, beat together the cream cheese, butter, powdered sugar, vanilla extract, and salt until light and fluffy. Once the cakes have cooled, spread the frosting between the layers and on the top and sides. Enjoy!
Nutrition
One serving of this pumpkin cake with cream cheese frosting contains 534 calories, 24.2 grams of fat, 66.7 grams of carbohydrates, 3.7 grams of fiber, and 6.7 grams of protein. It also contains 10.2 grams of sugar and 170 milligrams of sodium. This cake contains large amounts of Vitamin A, Vitamin C, Calcium, and Iron.
Notes
This recipe can be easily doubled if you need to serve more people. You can also make this cake in a 9x13 inch pan and bake for 40-45 minutes. If you’d like to make cupcakes, line a muffin tin with 18 cupcake liners and fill them 2/3 full. Bake for 18-20 minutes and let cool completely before frosting. This cake is best served at room temperature, but can be stored in an airtight container in the refrigerator for up to 5 days.
Variations
This recipe can be easily adapted to suit your preferences. You can add chopped nuts, raisins, or chocolate chips to the batter before baking. You can also try using different types of frosting, such as buttercream or chocolate. If you’d like to make the cake dairy-free or vegan, you can substitute the butter for vegan butter, the cream cheese for vegan cream cheese, and the eggs for flax eggs. You can also substitute the all-purpose flour for gluten-free flour.
Tips
To make sure your cakes turn out perfectly, be sure to measure your ingredients accurately. Also, make sure your cream cheese and butter are at room temperature before you start making the frosting. This will ensure that the frosting is light and fluffy. Lastly, when you’re frosting the cake, start with a thin layer of frosting and then add more if desired.
Conclusion
This pumpkin cake with cream cheese frosting is a delicious and easy to make dessert. It’s perfect for any occasion and can be easily adapted to suit your tastes. With its moist and fluffy texture, you won’t be able to resist a second slice! Try it today and enjoy the deliciousness.
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