Description
This moist and flavorful Pumpkin Cake combines the warm spices of pumpkin pie spice with tender pumpkin puree and a luscious cream cheese frosting. Perfectly baked to a golden finish, this cake is an ideal treat for fall gatherings or any dessert craving. The creamy frosting enhanced with maple syrup and optional chopped nuts adds a delightful richness and texture to every bite.
Ingredients
Units
Scale
Pumpkin Cake
- 2 cups (284 g) all-purpose flour, sifted, plus more for sprinkling
- 1 tablespoon (5 g) pumpkin pie spice
- 2 teaspoons (11 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (5 g) kosher salt
- 1 cup (198 g) granulated sugar
- 2/3 cups (132 g) dark brown sugar, packed
- 4 large eggs, room temperature
- 1 cup (240 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (425 g) pumpkin puree (15 ounces), canned
Cream Cheese Frosting
- 6 tablespoons (86 g) unsalted butter, softened to 65-67ºF (18-19ºC)
- 1 1/4 cups (142 g) powdered sugar
- 8 ounces (227 g) cream cheese, softened to 65-67ºF (18-19ºC)
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (30 g) pecans or walnuts, chopped (optional)
Instructions
- Heat the Oven: Set the oven rack to the middle position and preheat your oven to 350ºF (177ºC) to ensure even baking throughout the cake.
- Prepare Baking Pan: Grease a 13 x 9-inch baking pan with cooking spray or vegetable oil. Sprinkle 1 tablespoon of flour into the pan and tilt to coat all sides evenly. Tap out excess flour to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, pumpkin pie spice, baking powder, baking soda, and kosher salt until thoroughly combined.
- Mix Wet Ingredients: In a large bowl, vigorously whisk together granulated sugar, dark brown sugar, eggs, and vegetable oil for about 3 minutes until the mixture becomes thick and smooth. Add the pumpkin puree and vanilla extract, continue whisking briefly until just combined.
- Make Cake Batter: Carefully fold the dry ingredients into the pumpkin mixture using a spatula. Stir just until there are no visible flour streaks with only a few small lumps remaining to avoid overmixing which can toughen the cake.
- Bake the Cake: Pour and evenly spread the batter into the prepared pan. Bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reads between 195 to 200ºF (90 to 93ºC). Remove from oven and transfer to a wire rack to cool completely for 1 ½ to 2 hours.
- Mix the Butter and Sugar for Frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened butter and powdered sugar on low speed until just combined. Increase speed gradually to medium and beat until light and fluffy, approximately 1 to 1 ½ minutes.
- Add the Cream Cheese: Add half of the softened cream cheese and mix on medium speed until incorporated, about 15 seconds. Add the remaining cream cheese and continue beating until smooth, about another 15 to 20 seconds.
- Add Flavorings: Incorporate the maple syrup and vanilla extract. Beat the frosting until it is light and smooth, scraping down the sides of the bowl as needed, for 30 to 45 seconds. Refrigerate if not used immediately; frost when cool and spreadable at 60 to 65ºF (15 to 18ºC).
- Frost the Cake: The cake can be frosted directly in the pan or inverted onto a serving platter using parchment paper and a sheet pan for easier decoration. Spread the cream cheese frosting evenly over the cooled cake using a spatula and sprinkle chopped nuts on top if desired. Slice and serve.
Notes
- Ensure eggs and cream cheese are at room temperature to prevent lumps in the batter and frosting.
- Do not overmix the batter to maintain a tender crumb.
- If using fresh pumpkin puree, ensure it is well strained for best texture.
- The cake is best served at room temperature for optimal frosting consistency.
- Optional nuts add a pleasing crunch but can be omitted for nut-free needs.
- Store leftover cake covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (based on 16 servings)
- Calories: 350
- Sugar: 27 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
