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
Scale
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.
