This fall, indulge in the mouthwatering goodness of a pumpkin cake topped with creamy, delectable cream cheese frosting. This delightful treat is not only easy to make but is also loved by kids of all ages. Whether you’re heading to a potluck, bake sale, or holiday party, this pumpkin cake is the perfect dessert to wow your friends and family.
What you’ll need to make pumpkin cake with Cream Cheese Frosting
If you can’t find canned pumpkin where you live or prefer to use fresh, fear not! You can easily make your own pumpkin puree. Look for smaller pumpkins, around 4 to 8 pounds, known as sugar, cooking, or pie pumpkins. King Arthur Flour offers a helpful guide on how to convert a whole pumpkin into puree that can be used in this cake or any other pumpkin recipes.
While cloves, cinnamon, and nutmeg are used to spice up this cake, you can also substitute with pumpkin pie spice. Although not an exact match (pumpkin pie spice often includes ginger and/or allspice), using one tablespoon of pumpkin pie spice will work just fine.
How to Make Pumpkin Cake with cream cheese Frosting
Begin by combining the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg in a medium bowl.
Whisk them well to ensure they are thoroughly combined.
In a large bowl of an electric mixer, combine the melted butter and sugar.
Beat the mixture on medium speed until they are just combined.
Add the eggs one at a time, beating well after each addition.
Next, add the pumpkin to the mixture and beat until it is well combined.
Add the dry ingredients to the mixture and mix on low speed until everything is well combined.
Pour the batter into a prepared pan and smooth the top. If you prefer a cake that can be easily removed from the baking dish, try making my Glazed Pumpkin Pound Cake in a Bundt pan.
Bake the cake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
While the cake is cooling, let’s make the irresistible cream cheese frosting. Combine butter and cream cheese in a large bowl.
Beat them on high speed until smooth and creamy, usually about a minute. Then, beat in the salt and vanilla.
Add the confectioners’ sugar and beat on low speed for 30 seconds. Finally, switch to high speed and beat until the frosting becomes light and creamy, about 2 minutes.
Spread the frosting generously on the cooled cake. Feel free to get creative and make swirls in any pattern you like.
Cut the cake into squares and serve. Any leftover cake can be stored in the fridge for up to 4 days. Just make sure to cover it tightly with aluminum foil and bring it to room temperature before serving.
You may also like
- Pumpkin Scones with Spiced Pumpkin Glaze
- Perfect Pumpkin Pie
- Pumpkin Pecan Streusel Torte
- Pumpkin Cheesecake with Gingersnap Crust & Caramel Sauce
For more delightful recipes and culinary adventures, visit BDK Restaurant.