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Pumpkin Cake

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Pumpkin Cake is a moist, fluffy dessert that combines the warm, cozy flavors of fall in every bite. Perfectly spiced with cinnamon, nutmeg, and cloves, this cake is a hit for any occasion. Topped with a creamy, tangy cream cheese frosting, it’s a comforting treat you’ll love!

Ingredients

  • For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the cream cheese frosting (optional):
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. Mix the wet ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the pumpkin puree and vanilla extract, and mix until smooth.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Bake the cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Cool the cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
  7. Make the frosting (optional): While the cake is cooling, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and fluffy.
  8. Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve!

Notes

Spiced pumpkin cake: Add a pinch of cardamom, allspice, or even a teaspoon of instant coffee to the dry ingredients for extra flavor complexity.

Nuts and raisins: Fold in 1/2 cup of chopped walnuts or pecans, or a handful of raisins for added texture.Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.Vegan version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and substitute the cream cheese frosting with a vegan alternative.Storage: Store leftover pumpkin cake in an airtight container in the refrigerator for up to 3-4 days.Freezing: You can freeze the cake (frosted or unfrosted) for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it in the fridge overnight.

Nutrition

Find it online: https://cookibly.com/pumpkin-cake/