If you are looking for an easy pumpkin cake with cream cheese frosting, look no further because this pumpkin cake recipe is perfect! This impressive pumpkin cake would be a sweet end to your fall dinner party, Halloween bash, or Thanksgiving menu. Of course, you could also bake this cake any day of the week to give your family a sweet surprise they’ll love.
If you’ve never added pumpkin to your cake batter before, prepare to be amazed. The addition of the pumpkin puree will make your cake unbelievably moist, and it also adds the perfect amount of flavor without being overpowering.
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
2 cups Sugar
4 large Eggs
1 cup Oil
(1) 15-ounce can Pure Pumpkin Puree
1 teaspoon Pumpkin Spice
2 teaspoons Vanilla
Cream Cheese Frosting
(1) 8-ounce pkg. Cream Cheese softened
1 cup Butter, softened
4 to 4 1/2 cups Powdered Sugar
1 teaspoon Vanilla
1 Tablespoon Heavy Cream or Milk
Preheat the oven to 350°F (176°C). Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides.
In a large bowl, add flour, baking powder, baking soda, pumpkin spice, and salt. Whisk together and set aside.
In a large mixing bowl, mix oil and sugar for 4 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Add pumpkin puree and vanilla and mix for one minute on medium-high, scraping down the bowl and paddle as needed.
Add in the dry ingredients and mix until just combined. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps.
Pour batter evenly between the cake pans and bake for 18-23 minutes, until a toothpick inserted comes out clean.
Let cool and then remove cakes from pans. Set aside.
Cream Cheese Frosting
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat together softened butter and cream cheese for 2-3 minutes. Stir in powdered sugar and vanilla.
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. Top the frosting with the second layer of cake, then repeat another layer of frosting.Top the cake with the final layer of cake, then frost the outside of the cake.
Pipe a border around the top edge of the cake with the remaining frosting.
Finish off the cake with candy pumpkins and a sprinkle of cinnamon. The cake should be refrigerated until ready to be served. Cake is best for 3-4 days.