Here is a recipe for a delicious and festive pumpkin cake that's sure to become a fall/winter favorite. This moist and flavorful cake is topped with a creamy and tangy cream cheese frosting, making it the perfect dessert for any occasion.
Pumpkin is a versatile and flavorful ingredient that adds a touch of autumnal warmth to any recipe. In this cake, it pairs perfectly with spices like cinnamon and nutmeg, giving it a cozy and comforting flavor. The creamy and tangy cream cheese frosting adds the perfect finishing touch, making this cake a must-try for any pumpkin lover.
Here's what you'll need to make this tasty treat:
For the cake:
- 2 cups unbleached all purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1 3/4 cups cooked and mashed pumpkin or winter squash
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 2-2 1/2 cups confectioners' sugar, sifted
To get started, preheat your oven to 350°F and grease a 9x13 inch baking pan with butter. Dust the pan with flour to help prevent the cake from sticking.
To make the cake, combine the flour, baking powder, cinnamon, baking soda, and salt in a large bowl. Mix well to combine. In a separate bowl, beat together the sugar and oil until light. Add the eggs, one at a time, beating well after each addition. Then, beat in the pumpkin until everything is well combined. Add the flour mixture to the pumpkin mixture and beat until everything is thoroughly blended. Pour the batter into the prepared baking pan.
Bake the cake for 30 to 35 minutes, until the top springs back when lightly touched. Allow the cake to cool completely on a rack.
While the cake is cooling, you can prepare the cream cheese frosting. In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth. Add 2 cups of the confectioners' sugar and beat until the frosting is well combined. If the frosting is too thin, add the additional 1/2 cup of confectioners' sugar and beat until smooth.
When the cake is completely cooled, spread the frosting evenly over the top. You can also decorate the cake with any additional toppings you like, such as chopped nuts or sprinkles.
This recipe makes one 9x13 inch cake that's perfect for serving at a party or potluck. It's a great way to bring some autumnal flavor to your desserts and is sure to be a hit with pumpkin lovers of all ages.
I hope you enjoy this recipe as much as I do. Happy baking!
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Variation, for a chocolate cake, you can replace the cinammon with 6 tbsp of cocoa powder. I made that for my daughter's birthday and she loved it!
