Description
Pumpkin spice cake with cream cheese frosting is a moist and spiced autumn classic, infused with pumpkin purée and warm spices like cinnamon, nutmeg, ginger, and cloves. Topped with tangy cream cheese frosting, this cake is perfect for family dinners, celebrations, or cozy evenings, delivering the true essence of fall in every bite.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Optional Toppings:
- Caramel sauce
- Toasted walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together granulated sugar, brown sugar, pumpkin purée, oil, eggs, vanilla, and milk until smooth.
- Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely.
- For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and cream. Beat until light and fluffy.
- Spread frosting evenly over cooled cake. Drizzle with caramel sauce and sprinkle toasted nuts if desired.
Notes
- Use room-temperature ingredients for the best texture.
- Toast nuts before using for extra crunch and flavor.
- Avoid overmixing the batter to keep the cake tender.
- Can be made gluten-free using certified gluten-free flour.
- Store in an airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~350
- Sugar: 36 g
- Sodium: 270 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg