Pumpkin Cake
Topped with a luscious cream cheese frosting, this dessert offers a delightful balance of creamy and spiced flavors. The frosting, infused with cinnamon, adds a silky finish that pairs perfectly with the cake's gentle warmth. This treat is sure to impress at any gathering.
Ingredients
- or the Cake
- Cooking spray
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup 1 stick softened butter
- 1 ¼ cups packed brown sugar
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 15-ounce can pumpkin puree
- For the Frosting
- 2 8-ounce blocks softened cream cheese
- 6 tablespoons softened butter
- 2 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- Pinch of kosher salt
Instructions
- reheat your oven to 350°F (175°C). Prepare a 9-inch by 13-inch baking pan by lining it with parchment paper and greasing it with cooking spray. In a medium mixing bowl, combine the flour, ground cinnamon, kosher salt, baking powder, baking soda, ground nutmeg, and ground ginger, whisking until evenly blended.
- In a large bowl, using either a hand mixer or a stand mixer, cream together the softened butter and both sugars until the mixture becomes light and fluffy. Incorporate the eggs, adding them one at a time and ensuring each is well blended before adding the next. Mix in the vanilla extract and pumpkin puree until fully combined. Gradually add the dry ingredients, mixing until just incorporated to maintain a tender crumb.
- Pour the batter into the prepared baking pan, smoothing the surface with a spatula. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.
- While the cake cools, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until no lumps remain. Stir in the vanilla extract and a pinch of salt.
Notes
Once the cake has cooled, lift it from the pan using the edges of the parchment paper. Place it onto a serving platter or cutting board. Frost the top of the cake with the cream cheese frosting using an offset spatula and finish with a sprinkle of cinnamon for garnish.