If you’ve been searching for the perfect cozy treat to celebrate the flavors of fall, look no further than this Pumpkin Spice Cake with Cream Cheese Frosting Recipe. It’s a moist, warmly spiced cake that’s beautifully balanced with a tangy, silky cream cheese frosting. Every bite is like a bite of autumn magic, combining fragrant pumpkin and classic spices with a luscious frosting that makes this cake an instant favorite for family gatherings, holiday celebrations, or just a sweet pick-me-up on a crisp day.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that each play a vital role in creating a cake that’s incredibly moist, richly spiced, and perfectly sweetened. From the fragrant cinnamon and nutmeg to the creamy frosting ingredients, each component blends to make this dish a true crowd-pleaser.
- All-purpose flour: Provides the structure and tender crumb for the cake.
- Baking soda and baking powder: Help the cake rise and become light and fluffy.
- Salt: Enhances all the other flavors, balancing sweetness and spice.
- Ground cinnamon, ginger, nutmeg, and cloves: Deliver that signature pumpkin spice warmth and depth.
- Granulated sugar and brown sugar: Work together to add sweetness and moistness.
- Vegetable oil: Keeps the cake tender and moist without weighing it down.
- Large eggs: Bind the ingredients and contribute to the cake’s rich texture.
- Pumpkin puree: Brings vibrant color, moisture, and that unmistakable pumpkin flavor.
- Vanilla extract: Rounds out flavors with a sweet, fragrant note.
- Cream cheese and unsalted butter: Create a luxurious, creamy frosting base.
- Powdered sugar: Sweetens and thickens the frosting to a smooth, spreadable consistency.
How to Make Pumpkin Spice Cake with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure your cake doesn’t stick and comes out beautifully, ready for frosting and slicing.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, and those warm spices of cinnamon, ginger, nutmeg, and cloves. This step ensures even distribution, so every bite bursts with balanced spice.
Step 3: Combine the Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, vegetable oil, and eggs together until the mixture becomes smooth and pale. Then stir in the pumpkin puree and vanilla extract, blending everything into a luscious, fragrant batter ready for the dry mix.
Step 4: Fold Dry Ingredients Into Wet
Gradually add the dry ingredients to your wet mixture, folding them in gently with a spatula or whisk until there are no dry streaks. Be careful not to overmix here; you want a thick, smooth batter perfect for a tender cake crumb.
Step 5: Bake the Cake
Pour your batter evenly into the prepared pan and slide it into the oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. This step is when the magic happens as the spices bloom and the pumpkin infuses the cake with moisture.
Step 6: Cool the Cake
Allow the cake to cool for about 15 minutes in the pan, then transfer it to a wire rack to cool completely. This cooling period is essential so your frosting doesn’t melt and slide off, ensuring a beautiful, even spread.
Step 7: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until fluffy and smooth. Then gradually beat in powdered sugar and vanilla extract until you achieve a creamy frosting that’s perfectly sweet and tangy—a dream texture for layering atop your pumpkin cake.
Step 8: Frost the Cake
Once the cake has completely cooled, generously spread your cream cheese frosting over the top. For a pretty finishing touch, sprinkle a little cinnamon over the frosting just before serving to boost sweetness and spice aroma.
How to Serve Pumpkin Spice Cake with Cream Cheese Frosting Recipe
Garnishes
Sprinkling chopped toasted pecans or walnuts over the frosting adds a delightful crunch and nutty flavor that complements the soft cake beautifully. You can also add a dusting of ground cinnamon or drizzle melted caramel for extra flair.
Side Dishes
This pumpkin spice cake pairs wonderfully with a warm cup of chai tea or freshly brewed coffee, enhancing the cozy spices in the cake. For a creamy contrast, serve it alongside vanilla ice cream or whipped cream, taking indulgence to the next level.
Creative Ways to Present
Try cutting the cake into petite squares and serving them on a platter for a charming party dessert. Alternatively, layer pieces with extra frosting between slices to create mini cake stacks, perfect for an impressive dessert display.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake in an airtight container in the refrigerator for up to 4 days to maintain freshness and prevent the cream cheese frosting from spoiling. This way, you can enjoy the delicious flavors even days after baking.
Freezing
You can freeze the unfrosted cake baked in the pan by wrapping it tightly with plastic wrap and aluminum foil for up to 3 months. Thaw completely before frosting. Alternatively, freeze frosted slices individually on a tray, then transfer to a sealed container for a ready-to-eat treat anytime.
Reheating
For a warm slice, reheat refrigerated cake pieces briefly in the microwave—about 15 to 20 seconds per slice—so the cake softens but the frosting remains intact. Avoid overheating to preserve texture and taste.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because canned pumpkin pie filling contains added spices and sweeteners that could alter the cake’s flavor balance.
Is this recipe suitable for freezing after frosting?
Yes, but keep in mind that freezing the cake after frosting may slightly change the texture of the cream cheese frosting, so wrapping slices separately is recommended for best results.
Can I substitute the vegetable oil with butter?
You can swap oil for melted butter, but the cake might be slightly denser and less moist. Oil helps keep this pumpkin spice cake tender and soft.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is perfectly baked and ready to cool.
Can I make this cake gluten-free?
Absolutely! Using a 1:1 gluten-free baking flour blend should work well, but be sure to check your baking powder and other ingredients to confirm they are gluten-free too.
Final Thoughts
There’s something truly special about this Pumpkin Spice Cake with Cream Cheese Frosting Recipe that makes it a standout dessert for any occasion. Its cozy spices, moist texture, and creamy frosting combine to deliver pure joy in every bite. I can’t wait for you to try it and make it a beloved staple in your kitchen as well!
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Pumpkin Spice Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful pumpkin spice cake topped with a creamy homemade cream cheese frosting, perfect for fall gatherings or any time you crave the warm flavors of cinnamon, nutmeg, and cloves.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Combine the Wet Ingredients: In a large mixing bowl, beat the granulated sugar, brown sugar, vegetable oil, and eggs until the mixture is pale and smooth. Stir in the pumpkin puree and vanilla extract until fully blended.
- Incorporate the Dry into the Wet: Gradually fold the dry ingredients into the wet mixture using a spatula or whisk, mixing just until no dry streaks remain. Do not overmix; the batter will be thick and smooth.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it into an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before frosting.
- Make the Frosting: In a bowl, beat the softened cream cheese and butter together until fluffy. Add the powdered sugar one cup at a time, beating well after each addition. Mix in the vanilla extract and beat until the frosting is smooth and spreadable.
- Frost the Cake: Spread the cream cheese frosting over the completely cooled cake using a spatula or the back of a spoon. Optionally, dust lightly with cinnamon before serving.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- You can substitute pumpkin puree with homemade pumpkin if desired.
- For a dairy-free version, use dairy-free cream cheese and butter alternatives.
- Store the cake covered in the refrigerator for up to 4 days.
- This cake freezes well—wrap tightly and freeze for up to 2 months.
