Description
A moist and flavorful spiced pumpkin cake featuring a blend of warm autumn spices and tender pumpkin puree, topped with a rich and creamy cream cheese frosting. Perfect for fall gatherings or anytime you’re craving a comforting dessert.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- ½ cup (120g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) pumpkin puree
- ½ cup (120ml) buttermilk
Cream Cheese Frosting
- 8 oz (225g) cream cheese, at room temperature
- ¼ cup (60g) unsalted butter, at room temperature
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar until well mixed. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add Pumpkin and Combine: Mix the pumpkin puree into the wet ingredients until fully incorporated. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Pour Batter: Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a wire rack.
- Prepare Frosting: For the cream cheese frosting, beat the cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fully incorporated and fluffy.
- Frost and Serve: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Slice and serve.
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- You can substitute buttermilk with regular milk mixed with 1 teaspoon vinegar or lemon juice as a DIY buttermilk.
- For a more intense spice flavor, adjust cinnamon or ginger to taste.
- The cake can be stored covered in the refrigerator for up to 4 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months, thaw before frosting.
