Ingredients: |
Ingredients: Ingredients for Cake: • 2 cups (250g) all-purpose flour (spoon & leveled) • 2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt • 1 and 1/2 teaspoons ground cinnamon • 2 teaspoons pumpkin pie spice* • 1 cup (240ml) canola or vegetable oil* • 4 large eggs • 1 cup (200g) packed light or dark brown sugar • 1/2 cup (100g) granulated sugar • 1 (15 ounce) can pumpkin puree* • 1 and 1/2 teaspoons pure vanilla extract
Ingredients for Cream Cheese Frosting: • 8 ounces cream cheese, softened to room temperature • 1/2 cup (115g) unsalted butter, softened to room temperature • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed • 1 teaspoon pure vanilla extract • 1/8 teaspoon salt
|
Directions: |
Directions:1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. 2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick. 3. 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 is/are browning too quickly in the oven, loosely cover it with aluminum foil. 4. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. (note: After about 45 minutes, I usually place the cake in the refrigerator to speed things up). 5. Make the frosting: 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. Add 3 cups 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 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier. |