Super Moist Pumpkin Spice Cake with Cream Cheese Frosting
Super moist pumpkin spice cake recipe with rich cream cheese frosting. Serves 20, 291 cal per slice. Perfect fall dessert.
Servings: 20 pieces of cake
Ingredients
Pumpkin spice cake
- 2 cups all-purpose flour
- 1 cup vegetable oil
- 15 ounces 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
- 8 ounces 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, 15 ounces 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.8 ounces 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
Prep Tips:
- Use pure pumpkin puree, not pumpkin pie filling, since the recipe already includes the sugar and spices separately.
- Make sure the cream cheese and butter are at room temperature before making the frosting. This helps the frosting blend smoothly without lumps.
- Don't overmix the batter once the wet and dry ingredients are combined. Mix just until everything comes together to help keep the cake tender.
- The batter is quite moist and dense, so the pan size makes a noticeable difference. If using an 8x8-inch pan, don't fill it more than about ¾ full.
- If the cake is browning on top before the center is fully baked, loosely cover it with foil and continue baking until a toothpick comes out clean.
- Since ovens and pans can vary, start checking for doneness toward the earlier end of the suggested baking time rather than relying on the clock alone.
Variations:
- Stir chocolate chips or raisins into the batter before baking for little bursts of sweetness.
- Swap the pumpkin pie spice for cinnamon or gingerbread spice for a slightly different flavor.
- Give the cream cheese frosting a twist by adding a few drops of your favorite flavor essence.
- Try a different frosting, such as caramel, toffee, chocolate, or coffee frosting.
Serving Suggestions:
- Serve the cake chilled or slightly cool from the refrigerator, especially if you like a firmer cream cheese frosting.
- Cut it into small squares for an easy dessert to serve at fall gatherings, potlucks, or parties.
- Pair a piece with a cup of coffee, tea, or hot apple cider for a cozy fall treat.
- For a festive fall finish, garnish the frosted cake with small pieces of oven-dried blueberries.
Storage:
- Store the frosted cake in an airtight container in the refrigerator until ready to serve.
- Keep leftovers refrigerated because of the cream cheese frosting.
- For the best texture, let refrigerated pieces sit out briefly before serving if you prefer the cake softer and the frosting less firm.
Nutrition
Calories: 244kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 222mg | Potassium: 108mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3651IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
