Pumpkin Cake
A beautifully spiced, moist pumpkin cake perfect for special occasions, with layers of creamy frosting.
Servings: 12 slices
Calories: 916kcal
Ingredients
Cake
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups pureed pumpkin 1 [15 oz] can
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Frosting
- 3/4 cup melted butter salted, or add a pinch of salt
- 12 ounces cream cheese softened
- 8-10 cups powdered sugar depending on how sweet you want it
- 2 teaspoons vanilla extract
Instructions
- Prep oven and pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
- Mix sugar and wet ingredients. In a large bowl, beat together the sugar, vegetable oil, pumpkin puree, and eggs until smooth and well blended.
- Mix dry ingredients. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg.
- Combine. Gradually add the dry ingredients to the wet ingredients, mixing until incorporated. Do not overmix.
- Bake. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Frosting. In a medium bowl, beat together the melted butter and cream cheese until smooth. Gradually add the powdered sugar and continue to beat until the frosting is creamy and smooth. This recipe uses a wide range of sugar, depending on how sweet you would like your frosting.
- Assemble. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
- Serve. Slice and enjoy!
Notes
Different Pan Sizes:
8-inch round pans: You can use two 8-inch round pans for thicker layers; bake for 28-33 minutes.
9x13-inch pan: To make this a single-layer sheet cake, use a 9x13-inch pan and bake for 30-35 minutes. Cupcakes: For cupcakes, line a 24-cup muffin tin with liners and fill each 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. For perfectly even layers, pour the batter into each pan while it’s on a digital scale. Mine is usually about 760 grams per pan if I use 2 pans. This will vary depending on your egg size, how you measured your flour, etc. Be sure to zero out the weight of the pan itself. The frosting makes enough to layer between 2 cakes and frost the top and sides. If you make a sheet cake, you’ll have some left over.
8-inch round pans: You can use two 8-inch round pans for thicker layers; bake for 28-33 minutes.
9x13-inch pan: To make this a single-layer sheet cake, use a 9x13-inch pan and bake for 30-35 minutes. Cupcakes: For cupcakes, line a 24-cup muffin tin with liners and fill each 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. For perfectly even layers, pour the batter into each pan while it’s on a digital scale. Mine is usually about 760 grams per pan if I use 2 pans. This will vary depending on your egg size, how you measured your flour, etc. Be sure to zero out the weight of the pan itself. The frosting makes enough to layer between 2 cakes and frost the top and sides. If you make a sheet cake, you’ll have some left over.
Nutrition
Calories: 916kcal | Carbohydrates: 135g | Protein: 6g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 647mg | Potassium: 177mg | Fiber: 2g | Sugar: 114g | Vitamin A: 7324IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg