Description
This tender pumpkin cake blends warm cinnamon, ginger, and nutmeg in every bite, crowned by a smooth cream cheese frosting. Soft, moist layers capture the cozy essence of fall, creating a show-stopping centerpiece for gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat the granulated sugar and eggs until light and fluffy, about 2 minutes.
- Add the pumpkin puree, vegetable oil, milk, and vanilla extract to the egg mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no streaks of flour remain.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter and cream cheese together until creamy and smooth.
- Gradually add the powdered sugar, then beat in the vanilla extract and pinch of salt until light and fluffy.
- Place one cake layer on a serving plate, spread a layer of frosting on top, and set the second layer on top.
- Frost the top and sides of the cake evenly and decorate as desired.
Notes
- Room temperature ingredients help ensure a smooth, even batter.
- Avoid overmixing the batter to keep the cake tender and moist.
- Chilling the cake layers briefly makes frosting easier and neater.
- Store the frosted cake covered in the refrigerator for up to four days.