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Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting

Servings 10 slices

Ingredients

For the cake:

  • 2 1/2 cups flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cup sugar
  • 1 cup oil
  • 1 can pumpkin puree
  • 1 tsp vanilla
  • 4 eggs

For the frosting:

  • 16 oz softened cream cheese 2 blocks
  • 1/2 cup softened butter
  • 4 1/2 cups powdered sugar
  • 1 tbs. cornstarch
  • 1 tsp. vanilla extract or paste
  • 1/4 tsp. salt
  • Candied nuts for topping optional

Instructions

For the cake:

  1. Preheat your oven to 350 degrees and generously grease two 8 inch round cake pans. Set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt, and set this mixture aside.
  3. In a large bowl, whisk together the sugar, oil, and pumpkin puree. Whisk in the vanilla and the eggs until smooth. Slowly stir in the flour mixture until completely combined.
  4. Pour the batter into your prepared pans and spread evenly. Bake for 28-30 minutes, or until a cake tester comes out clean. Let the cakes cool in the pan for about 10 minutes, and then turn them out and wrap tightly in plastic wrap. Leave the cakes to cool completely before trimming and frosting.

For the frosting:

  1. In a large bowl, beat together the cream cheese and butter until smooth. Slowly beat in the powdered sugar and cornstarch until you have a thick mixture. Stir in the vanilla extract and salt. Optionally, trim the cake layers to create flat layers, and frost the cake as desired.