Easy Pumpkin Cake with Cream Cheese Frosting Recipe
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.
- 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
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
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch glass baking dish with baking spray and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
