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Classic Pumpkin Spice Cake with Cream Cheese Frosting

Classic Pumpkin Spice Cake with Cream Cheese Frosting Bliss

This Classic Pumpkin Spice Cake with Cream Cheese Frosting is a cozy dessert perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use whole wheat or gluten-free flour for a healthier option.
  • 0.5 cups Granulated Sugar Can reduce amount for less sweetness.
  • 0.5 cups Brown Sugar Dark brown sugar enhances richness.
  • 1 cup Canned Pumpkin Puree Fresh pumpkin puree is a viable alternative.
  • 1 cup Vegetable Oil Can substitute with applesauce for a lighter version.
  • 3 large Eggs Egg substitutes include flaxseed meal or applesauce.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal results.
  • 1 teaspoon Baking Soda Provides additional leavening.
  • 2 teaspoons Ground Cinnamon Adjust quantities to suit taste.
  • 1 teaspoon Ground Nutmeg Adjust quantities to suit taste.
  • 1 teaspoon Ground Ginger Adjust quantities to suit taste.
  • 0.5 teaspoon Salt Essential for balancing sweetness.
For the Frosting
  • 8 ounces Cream Cheese Mascarpone or Greek yogurt can substitute for a lighter option.
  • 0.5 cups Unsalted Butter Can replace with coconut oil for a dairy-free option.
  • 3-4 cups Powdered Sugar Use less for a less sweet frosting.
  • 1 teaspoon Vanilla Extract Pure extract is preferred.

Equipment

  • oven
  • mixing bowls
  • electric mixer
  • spatula
  • Cake pans
  • Wire racks

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and lightly dust with flour.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
  3. In another bowl, blend together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
  5. Evenly divide the batter between the prepared cake pans and bake for 25-30 minutes.
  6. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  7. Beat together the cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar and vanilla extract until smooth.
  8. Once the cakes are completely cool, place one layer on a serving plate, frost with cream cheese frosting, add the second layer, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 36gVitamin A: 3000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Avoid overmixing the ingredients to maintain a tender cake. Ensure cakes are completely cool before frosting.

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