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Pumpkin Cake

This Pumpkin Cake is the ultimate fall dessert! It’s moist, spiced with warm flavors like cinnamon and nutmeg, and topped with a luscious cream cheese frosting. Perfect for holiday gatherings, cozy afternoons, or simply indulging your pumpkin cravings, this cake is easy to make and even easier to love.
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Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • 9x13-inch baking pan or two 8-inch round pans
  • Spatula
  • Cooling rack

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • ½ cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Make the Cake:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  • In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  • Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting.
  • Prepare the Frosting:
  • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
  • Stir in the vanilla extract and salt, and beat until fluffy.
  • Assemble the Cake:
  • Spread the cream cheese frosting evenly over the cooled cake.
  • For decoration, sprinkle with cinnamon, chopped pecans, or candied pumpkin seeds (optional).

Notes

Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling, for best results.
Make It Ahead: The cake can be baked and stored (unfrosted) in an airtight container for up to 2 days. Frost just before serving.