Description
A deliciously moist pumpkin cake topped with a rich cinnamon cream cheese frosting, perfect for fall celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the oil, eggs, and pumpkin puree until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, vanilla extract, and cinnamon, mixing until creamy.
- Once the cakes are completely cool, spread frosting between the layers and on top of the cake.
Notes
- For a spicier flavor, add more cinnamon or a pinch of cloves.
- This cake can be made a day in advance and stored in the refrigerator.
- Decorate with chopped nuts or additional cinnamon for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg