Easy Pumpkin Cake with Cream Cheese Frosting Recipe

Introduction

This easy pumpkin cake is a moist and flavorful treat perfect for fall or anytime you crave a cozy dessert. Topped with a smooth and tangy cream cheese frosting, it’s simple to make and sure to impress family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 ¼ teaspoons pumpkin spice
• ½ teaspoon fine sea salt
• 1 cup cane sugar
• ½ cup light brown sugar, packed
• 15 ounces pumpkin puree (canned)
• 2 large eggs (or 3 small eggs)
• 1 teaspoon vanilla extract
• ½ cup 2% milk
• ½ cup vegetable oil
• 8 ounces cream cheese (1 block, softened)
• ⅓ cup unsalted butter, softened (5 tablespoons)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• ⅛ teaspoon salt (fine sea salt or table salt, for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch glass baking dish with baking spray and set aside.
2. Step 2: In a mixing bowl, combine the all-purpose flour, pumpkin spice, baking soda, baking powder, and fine sea salt. Mix well to blend all the dry ingredients.
3. Step 3: In a separate bowl, whisk together the cane sugar, light brown sugar, eggs, vegetable oil, 2% milk, vanilla extract, and pumpkin puree until smooth and well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until a uniform batter forms, being careful not to overmix.
5. Step 5: Pour the batter evenly into the prepared baking dish. Spread with a spatula and place the dish on the center rack of the oven. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it to avoid overbaking.
6. Step 6: While the cake bakes, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth.
7. Step 7: Add the vanilla extract and salt to the cream cheese mixture and blend well. Slowly add the powdered sugar in batches to avoid a sugar cloud, mixing until smooth and creamy. Cover and refrigerate the frosting until ready to use.
8. Step 8: Once the cake is finished baking, remove it from the oven and place the entire baking dish on a wire rack. Let the cake cool completely for at least 1 hour before frosting.
9. Step 9: Take the frosting out of the refrigerator and allow it to come to room temperature for 15–20 minutes. If the frosting is too cold, it can clump and tear the cake.
10. Step 10: Spread the cream cheese frosting evenly over the cooled cake. Slice and enjoy your delicious pumpkin cake!

Tips & Variations

• Use fresh pumpkin puree if you prefer homemade flavor over canned.
• For extra spice, increase the pumpkin spice by ½ teaspoon or add a pinch of ground cloves or nutmeg.
• To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Chill the cake for 30 minutes after frosting for firmer slices and a more set frosting.

Storage

Store the frosted pumpkin cake in an airtight container in the refrigerator for up to 4 days. Before serving, let individual slices come to room temperature for the best texture. You can also freeze the unfrosted cake for up to 2 months; thaw fully before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, as canned pie filling contains added sugars and spices that can alter the cake’s taste and texture.

Can I make this cake without cream cheese frosting?

Yes, the cake is delicious on its own or with a simple dusting of powdered sugar. You can also frost it with vanilla buttercream or whipped cream if preferred.

Easy Pumpkin Cake with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 55 reviews

This Easy Pumpkin Cake with Cream Cheese Frosting is a moist and flavorful autumn-inspired dessert perfect for any occasion. The tender pumpkin-infused cake is spiced with pumpkin spice and topped with a smooth, creamy vanilla cream cheese frosting. Simple to make with pantry staples, it bakes in a single 9×13-inch pan and is perfect for a cozy fall gathering or a sweet treat any time of the year.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 ¼ teaspoons pumpkin spice
• ½ teaspoon fine sea salt

Wet Ingredients

• 1 cup cane sugar
• ½ cup light brown sugar (packed)
• 15 ounces pumpkin puree (canned)
• 2 large eggs (or 3 small eggs)
• 1 teaspoon vanilla extract
• ½ cup 2% milk
• ½ cup vegetable oil

Cream Cheese Frosting

• 8 ounces cream cheese (1 block, softened)
• ⅓ cup unsalted butter (softened, about 5 tablespoons)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt (fine sea salt or table salt)

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch glass baking dish with baking spray and set aside.
2. Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, pumpkin spice, baking soda, baking powder, and fine sea salt until evenly combined.
3. Mix Wet Ingredients: In a separate large bowl, combine cane sugar, light brown sugar, eggs, vegetable oil, 2% milk, vanilla extract, and pumpkin puree. Mix well until smooth.
4. Combine and Bake: Gradually add the dry ingredient mixture to the wet ingredients and mix until a uniform batter forms. Pour the batter into the prepared baking dish and spread evenly with a spatula. Place the baking dish on the center rack of the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Timing may vary slightly depending on your oven.
5. Prepare Cream Cheese Frosting: While the cake bakes, beat the softened cream cheese and unsalted butter together using a hand mixer until creamy and smooth. Add vanilla extract and salt and mix to combine. Slowly add the powdered sugar, beating continuously to avoid lumps and powder flying around. Once fully combined, cover and refrigerate until ready to use.
6. Cool the Cake: Remove the baked cake from the oven and place the entire baking dish on a wire cooling rack. Allow the cake to cool completely for at least 1 hour before frosting to avoid melting the frosting.
7. Frost the Cake: Take the frosting out of the refrigerator 15-20 minutes before frosting the cake to soften slightly. Spread the frosting evenly over the cooled cake using a spatula. Slice and serve.

Notes

• For best flavor, use canned pumpkin puree rather than pumpkin pie filling.
• You can substitute vegetable oil with melted coconut oil for a slight variation.
• If cream cheese frosting becomes too cold and stiff, let it sit at room temperature before spreading to avoid clumps.
• Store leftover cake covered in the refrigerator for up to 5 days.
• You can add chopped nuts or raisins to the batter for extra texture if desired.

Keywords: pumpkin cake, cream cheese frosting, fall dessert, easy pumpkin recipe, moist cake, pumpkin spice cake