Moist and Delicious Pumpkin Spice Cake
This recipe delivers a perfectly spiced pumpkin cake with a creamy cream cheese frosting. Easy to make and perfect for any occasion!
Equipment
- 9-inch round baking pans (2)
- Mixing Bowls (2)
- Electric Mixer
- Measuring Cups and Spoons
- Rubber spatula
- Wire rack
Ingredients
Cake Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 1.5 cups Granulated sugar
- 0.75 cup Vegetable oil
- 2 Large eggs
- 1 15-ounce can Pumpkin puree
- 1 cup Brewed coffee or water
Frosting Ingredients
- 8 ounces Cream cheese softened
- 0.5 cup Unsalted butter softened
- 3-4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- Pinch Salt
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- In a large bowl, cream together sugar and oil until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee (or water), beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare frosting: In a large bowl, beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract and salt. Add more powdered sugar if needed to reach desired consistency.
- Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
Notes
For a richer flavor, use buttermilk instead of water or coffee. You can also add chocolate chips or chopped pecans to the batter for extra deliciousness. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.