Description
This moist and flavorful Pumpkin Cake is a perfect seasonal treat featuring warm spices like cinnamon and pumpkin pie spice. It’s tender, topped with a creamy homemade cream cheese frosting, and baked to perfection in a single 9×13-inch pan, making it an easy yet impressive dessert for fall gatherings or cozy dinners.
Ingredients
Scale
Cake
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1½ teaspoons pure vanilla extract
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra ¼ cup if needed
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan using butter or nonstick spray. A glass pan is preferred for even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until combined; set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the canola oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until fully incorporated and smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix using a hand mixer or whisk until completely combined and smooth. Note that the batter will be thick in consistency.
- Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake for 30-36 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean. If the edges or top brown too quickly, tent loosely with foil to prevent burning.
- Cool the Cake: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool completely for about 45 minutes, then refrigerate to speed up the cooling process if desired.
- Prepare the Frosting: Using a stand or handheld mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter together on high speed until creamy and smooth.
- Add Sugar and Flavor: Add 3 cups of confectioners’ sugar, vanilla extract, and salt to the cream cheese and butter mixture. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until fluffy. If you prefer thicker frosting, add an extra ¼ cup confectioners’ sugar and beat again.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Refrigerate the frosted cake for at least 30 minutes to help the frosting set and to make cutting easier.
- Store Leftovers: Cover any leftover cake tightly with plastic wrap or an airtight container and store it in the refrigerator for up to 5 days to maintain freshness.
Notes
- Use full-fat cream cheese and butter at room temperature for the best creamy frosting texture.
- Tenting with aluminum foil during baking prevents over-browning of edges or top.
- Refrigerate the cake before frosting if you want a firmer surface to spread frosting on.
- For a homemade pumpkin pie spice, combine cinnamon, nutmeg, ginger, cloves, and allspice.
- This cake can be made a day ahead; keep it refrigerated and bring to room temperature before serving.
- Use a glass or light-colored metal pan for even baking and easy monitoring.
- Prep Time: 20 minutes
- Cook Time: 30-36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake, pumpkin dessert, cream cheese frosting, fall dessert, baked pumpkin cake, easy pumpkin cake recipe
