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–+ servings
Slice on pumpkin cake on a plate with a fork.
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5 from 7 votes

Pumpkin Cake with Cream Cheese Frosting

This Pumpkin Cake is moist with a delicately spiced pumpkin flavor and topped with a decadent tangy cream cheese frosting.
Prep Time10 minutes
Cook Time30 minutes
Cooling TIme3 hours
Total Time3 hours 40 minutes
Course: Cake, Dessert
Cuisine: American
Servings: 12 servings
Calories: 610kcal
Author: Alicia S.

Ingredients

Pumpkin Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine kosher salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 15 ounces canned pumpkin purée not pumpkin pie filling
  • 4 large eggs room temperature
  • 1 cup canola oil

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1 stick unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon fine kosher salt

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with butter.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • In a large bowl, whisk together granulated sugar, brown sugar, pumpkin, eggs, and oil until well combined.
  • Add the dry ingredients to the wet ingredients and mix just until combined.
  • Transfer the cake batter to the prepared baking dish. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to completely cool before frosting, about 3 hours.
  • In a large bowl, cream together the butter and cream cheese.
  • Add the powdered sugar, vanilla, and salt. Beat on medium-high speed for 4 to 5 minutes or until the frosting is light and airy.
  • Evenly spread the frosting on the cooled cake. Enjoy!

Notes

  • Room temperature eggs will incorporate into the batter more evenly.
  • Be sure to beat the frosting for a full 4 or 5 minutes as this will create a nice pillowy frosting.
  • Store the cake at room temperature for up to 1 day or covered in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 610kcal | Carbohydrates: 71g | Protein: 6g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 397mg | Potassium: 164mg | Fiber: 2g | Sugar: 52g | Vitamin A: 6095IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg
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