Homemade Pumpkin Spice Cake
This moist pumpkin spice cake with cream cheese frosting is a simple but delicious cake, perfect for fall and pumpkin season.
Servings: 20 pieces of cake
Ingredients
Pumpkin spice cake
- 2 cups all-purpose flour
- 1 cup vegetable oil
- 1 (15 oz) can pumpkin puree
- 1 cup sugar
- 4 eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream cheese frosting
- 1 (8 oz) block cream cheese (at room temperature)
- ½ cup unsalted butter (at room temperature)
- 2 ½ cup powdered sugar (or until desired consistency)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F / 180 °C and cover a 9x13 inch square baking pan with parchment paper.
- Combine the flour, baking soda, salt and baking powder in a bowl.2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons pumpkin pie spice
- In a second bowl, combine the vegetable oil, eggs, sugar and pumpkin puree. Whisk until the ingredients are just combined.1 cup vegetable oil, 1 cup sugar, 4 eggs, 1 (15 oz) can pumpkin puree
- Add the wet ingredients to the dry, and use a whisk or spatula to gently blend the ingredients together.
- Pour the cake batter into the baking pan, and transfer it to an oven. Bake for about 30 minutes, or until a toothpick inserted into the middle comes out clean.
- Allow the cake to rest for 10-15 minutes, then transfer it to a cooling rack and allow it to cool down completely.
- Make the frosting by combining slightly softened butter with cream cheese and powdered sugar. I recommend using an electric whisk to make the frosting completely smooth.1 (8 oz) block cream cheese, ½ cup unsalted butter, 2 ½ cup powdered sugar, ½ teaspoon vanilla extract
- Spread the frosting across the top of the cake, and cut it into 20 small squares. Store the cake in a refrigerator until it's ready to serve.
Notes
- You can mix in chocolate chips or raisins to the cake batter before you cook the cake.
- Add a few drops of a flavor essence of your choice to the frosting or use a different frosting, such as caramel, toffee, chocolate, or coffee frosting.
- You can substitute cinnamon or gingerbread spice for the pumpkin pie spice.
- If desired, garnish with small pieces of Oven Dried Blueberries or Microwave Pumpkin Fudge.
- This is a moist, dense pumpkin cake, and pan size will affect both bake time and thickness.
- 8x8-inch pan: Produces a thicker cake. Fill pan no more than about ¾ full and bake 35–45 minutes, checking the center with a toothpick. If the top is browning before the center is set, loosely tent with foil and continue baking until done.
- 9x9-inch pan: Produces a slightly thicker cake. Bake 30–35 minutes and test the center for doneness.
- 9x13-inch pan: Produces a thinner cake that bakes more evenly. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Oven temperatures and pan materials can vary, so always rely on visual cues and doneness tests rather than time alone.
Nutrition
Calories: 291kcal | Carbohydrates: 35g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 185mg | Potassium: 46mg | Fiber: 1g | Sugar: 25g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
