This is easily my favorite time of year because the weather starts to cool off and pumpkin desserts are everywhere right now. Last week I shared a couple of fall-inspired treats with you and today I have another one I absolutely adore – this homemade pumpkin cake!
Do we need much more in life than cake? This Pumpkin Cake with Cream Cheese Frosting is over the top delicious! It’s soft and moist with just the right amount of pumpkin and spice, and a fluffy cream cheese frosting is one of my favorites. This cläṩṩic cake is the perfect way to kick off pumpkin season!
This moist, delicious cake would make a fabulous dessert for your Thanksgiving menu or bake it for a fall event or Halloween party.
Some may wait for a celebration to make a cake, but what’s the point in that? I’d say weekends count as celebration if you really need an excuse.
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 large eggs
2 cups sugar
1 cup vegetable oil
1/2 teaspoon ground ginger
2 teaspoons cinnamon
2 cups pumpkin puree
For the cream cheese frosting
8 ounces cream cheese, room temperature
1/4 cup butter, room temperature
3 3/4 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup pecans (chopped)
Preheat the oven to 350°F (176°C). Line the bottom of two 9-inch round cake pans with parchment paper and grease the sides.
In a large mixing bowl, mix together the sugar, vegetable oil, and eggs until smooth and well blended.
Add the dry ingreďïệnts to a medium sized bowl and whisk to combine.
Add half of the dry ingreďïệnts to the eggs and oil mixture and mix until combined. Add the pumpkin puree to the batter and mix until combined. Add the remaining dry ingreďïệnts and mix until well combined and smooth. Scŕäṗệ down the sides of the bowl as needed to ensure everything is well combined.
Divide the batter evenly between the prepared cake pans.
Bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
Cool in the pans on racks for about 10 minutes and then turn out onto racks to cool.
To make the cream cheese frosting
In a mixing bowl with an electric mixer, beat the butter and cream cheese until smooth and creamy.
Add the sifted confectioners’ sugar and vanilla; beat until smooth.
Assemble The Cake
Remove the domes from the tops of the cakes with a large serrated knife. Place the first cake layer on a serving plate or cardboard cake circle.
Spread about a cup of frosting into an even layer on top of the cake. Add the second layer of cake on top then frost the outside of the cake.
Pipe a border around the top edge of the cake with the remaining frosting and sprinkle with the chopped pecans.
The cake should be refrigerated until ready to be served. Cake is best for 3-4 days.