Categorized:
- Cake & Cupcakes
- Desserts
- Fall Faves
Tagged:
- baking powder
- baking soda
- brown sugar
- cinnamon
- cloves
- cream cheese
- eggs
- flour
- ginger
- nutmeg
- powdered sugar
- pumpkin
- sugar
- vanilla extract
- vegetable oil
Pumpkin Cake
Ingredients
- 1 3/4 cups (255g) all-purpose flour (scoop and level to measure)
- 3 tsp pumpkin pie spice*
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 1 cup (235ml) vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz. cream cheese, nearly at room temperature
- 1/2 cup (113g) unsalted butter, nearly at room temperature
- 3 1/2 cups (420g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- In a medium mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a separate large mixing bowl using an electric hand mixer, blend together granulted sugar, brown sugar, vegetable oil, eggs, pumpkin and vanilla until well combined.
- Pour flour mixture into pumpkin mixture and mix until combined.
- Pour into prepared pan and wiggle pan to level batter.
- Bake in preheated oven until a toothpick comes out free of batter, about 30 - 35 minutes. Let cool completely on a wire rack.
- For the cream cheese frosting, in a large mixing bowl using an electric hand mixer whip together cream cheese, butter, powdered sugar and vanilla until smooth and fluffy, about 4 minutes.
- Spread frosting over cooled cake. Cover cake and store in refrigerator, bring to room temperature before serving.
- Recipe source: adapted with some changes from Genius Kitchen
Notes
Copyright 2026 Cooking Classy
