Pumpkin Cake Perfection
A deliciously moist pumpkin cake topped with cream cheese frosting.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour Sifted for better texture
- 1.5 cups granulated sugar
- 1 cup pumpkin puree Canned or freshly made
- 0.75 cup vegetable oil Can substitute with applesauce for less fat
- 4 large eggs Room temperature
- 2 teaspoons pumpkin pie spice Or a mix of cinnamon, nutmeg, and ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 8 oz cream cheese Softened for easy spreading
- 0.5 cup unsalted butter Also softened
- 4 cups powdered sugar Sifted before using
- 2 teaspoons vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth.
- Gradually incorporate the wet ingredients into the dry ingredients, mixing just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- To make the frosting, beat together the cream cheese, butter, and vanilla until fluffy.
- Gradually add the powdered sugar and mix until smooth and spreadable.
- Spread the frosting on the cooled cakes and stack them for serving.
Notes
Serve with a sprinkle of cinnamon for extra flavor.