Pumpkin Cake with Cream Cheese Frosting Recipe
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Category: |
Category: |
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Pumpkin Cake |
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Ingredients: |
Ingredients: 2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1½ tsp. ground cinnamon
2 tsp. pumpkin pie spice
1 cup canola or vegetable oil
4 large eggs
1 cup packed light or dark brown sugar
½ cup granulated sugar
1 can pumpkin purée (15 oz.)
1½ tsp. pure vanilla extract
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Directions: |
Directions:1. Preheat the oven to 350°F and grease a 9x13“ baking pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
3. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.
4. Pour the wet ingredients into the dry ingredients, and use a mixer or whisk until completely combined. Batter will be thick.
5. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake are browning too quickly in the oven, loosely cover with aluminum foil.
6. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up. |
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Cream Cheese Frosting |
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Ingredients: |
Ingredients: 8 oz. cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
3 cups confectioners' sugar, plus an extra ¼ cup if needed
1 tsp. pure vanilla extract
⅛ tsp. salt
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Directions: |
Directions:1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
2. Add 3 cups of confectioners' sugar, vanilla and salt. Beat on low speed for 30 seconds, then switch to high-speed and beat for 2 minutes. (If you want the frosting a little thicker, add the extra ¼ cup of confectioners sugar.)
3. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier. |
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Personal
Notes: |
Personal
Notes: Storage: Cover leftover cake tightly and store in the refrigerator for up to five days. This freezes well too.
Cupcakes: This batter will make about 24 cupcakes. Same oven temperature, fill the cupcake wrappers ⅔ full, and bake 18-21 minutes or until breakthrough.
Two-Layer Cake: pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until cooked through. The frosting recipe is enough for a two layer cake.
Spices: If you don’t have pumpkin pie spice, you can use ½ tsp. each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
Oil: Instead of 1 cup of oil, you can use ½ cup of unsweetened applesauce and ½ cup of oil.
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