This moist and tender pumpkin cake is an quintessential autumn treat, featuring a harmonious balance of warm spices and earthy pumpkin. Topped with a silky, tangy cream cheese frosting, it provides a luxurious mouthfeel and a comforting flavor profile. Perfect for holidays or seasonal gatherings, this cake remains incredibly stable and soft, making it a reliable crowd-pleaser that emphasizes professional crumb structure and the natural sweetness of pumpkin puree.
15 oz canned pumpkin puree
2 cups all-purpose flour
1.5 cups granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
8 oz cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1.5 tsp ground cinnamon
0.5 tsp ground ginger
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×13 baking pan thoroughly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
In a separate medium bowl, combine the vegetable oil, granulated sugar, eggs, and pumpkin puree until well incorporated.
Fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely on a wire rack.
In a bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and fluffy.
Once the cake is fully cooled, spread the frosting evenly over the surface.
Ensure your cream cheese and eggs are at room temperature to achieve a smooth frosting and better cake emulsion. Do not use canned pumpkin pie filling, as it contains extra sweeteners and spices.
Find it online: https://itisrecipes.com/pumpkin-cake-with-cream-cheese-frosting/