Get ready to experience the most mouthwatering pumpkin cake that will transport you straight to autumn bliss! This isn't just another dessert - it's a sensational journey of warm spices, rich pumpkin flavor, and creamy cream cheese frosting that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that's incredibly easy to make and impossible to resist.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine all-purpose flour, baking powder, ground cinnamon, and nutmeg. Whisk dry ingredients together until well blended and no lumps remain.
- In a separate large bowl, beat sugar, pumpkin puree, vegetable oil, and eggs together using an electric mixer. Mix on medium speed until the mixture is smooth and fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with no wet batter.
- Remove cake from oven and let cool completely on a wire rack, which typically takes about 1 hour.
- For the cream cheese frosting, beat softened cream cheese and butter in a medium bowl until smooth and creamy.
- Gradually add powdered sugar to the cream cheese mixture, beating until light and fluffy. Ensure no sugar lumps remain.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
- Optional: Garnish with a light dusting of cinnamon or chopped nuts if desired. Slice into 12 even pieces and serve.
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness Carefully: Use the toothpick test - it should come out clean with no wet batter. Every oven is slightly different, so start checking around 28-30 minutes.
- Cool Completely Before Frosting: Rushing to frost a warm cake will result in melted, runny cream cheese frosting. Patience is key!
- Make Ahead Friendly: This cake actually tastes even better the next day as the flavors continue to meld. Perfect for preparing in advance for gatherings.
- Storage Tip: Refrigerate the cake to keep the cream cheese frosting fresh, and let it sit at room temperature for 15 minutes before serving for the best flavor and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 85mg
