Moist Pumpkin Spice Cake with Cream Cheese Frosting
This delicious pumpkin spice cake is moist, flavorful, and topped with a creamy cream cheese frosting. Perfect for fall gatherings or a cozy treat!
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Electric Mixer
- Spatula
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
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 1.5 cups Granulated sugar
- 0.75 cups Packed light brown sugar
- 0.75 cups Vegetable oil
- 4 Large eggs
- 1 15 ounce can Pumpkin puree
- 1 teaspoon Vanilla extract
Frosting Ingredients
- 8 ounces Cream cheese softened
- 0.5 cups Unsalted butter softened
- 3-4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- In a separate bowl, cream together granulated sugar and brown sugar with the oil until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
- Frost the cooled cake and enjoy!
Notes
For a richer flavor, use brown butter in the frosting. You can also add chopped pecans or walnuts to the batter for added texture.