My family and I recently had the pleasure of trying out a delightful recipe that has quickly become a favorite in our household: Pumpkin Spice Cake with Cream Cheese Frosting. The moment the cake came out of the oven, its warm, spicy aroma filled the kitchen, instantly drawing everyone in. As we sliced into the soft, moist cake and topped it with the rich, tangy cream cheese frosting, we knew we had found a new staple for our autumn celebrations. The combination of spices, pumpkin, and cream cheese was simply irresistible, and it was a hit with both the adults and kids alike. It’s safe to say that this cake has earned a permanent spot in our family recipe book.
Ingredients
To create this scrumptious Pumpkin Spice Cake with Cream Cheese Frosting, gather the following ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Creating this delicious cake is a straightforward process that even novice bakers will find manageable. Here’s how you can prepare it:
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. This will ensure that your cake does not stick and comes out easily once baked.
Step 2: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Use a whisk to blend these dry ingredients thoroughly, ensuring there are no clumps.
Step 3: In another bowl, whisk together the vegetable oil, eggs, pumpkin puree, and vanilla extract until the mixture is smooth and homogenous. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can cause the cake to become dense.
Step 4: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.
Step 5: While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract until the frosting is smooth and fluffy.
Step 6: Once the cake has cooled, spread the cream cheese frosting evenly over the top. For an added touch, sprinkle some cinnamon on top or add decorative elements like chopped nuts or pumpkin seeds.
Nutrition Facts
This Pumpkin Spice Cake with Cream Cheese Frosting serves approximately 12 people. Each serving contains around 450 calories. Keep in mind that these values are estimates and can vary based on specific ingredient brands and quantities used.
Preparation Time
The total preparation time for this cake is around 1 hour, which includes 20 minutes for mixing the ingredients and 30-35 minutes for baking. Allow additional time for the cake to cool and for frosting, which should take about 10-15 minutes.
How to Serve
- Serve the cake at room temperature for the best flavor experience.
- Pair it with a hot cup of coffee or tea for a cozy afternoon treat.
- Top with a dollop of whipped cream for added richness.
- For a festive touch, sprinkle with cinnamon or nutmeg before serving.
- Consider serving it alongside a scoop of vanilla ice cream for a delightful dessert pairing.
Additional Tips
Here are some additional tips to ensure your Pumpkin Spice Cake with Cream Cheese Frosting turns out perfectly every time:
- Tip 1: Ensure your cream cheese and butter are at room temperature before making the frosting. This will help them blend more smoothly.
- Tip 2: For a more robust spice flavor, consider adding a pinch more of each spice to your liking.
- Tip 3: If your frosting is too thick, add a tablespoon of milk to reach the desired consistency.
- Tip 4: Use parchment paper to line the baking pan for even easier removal of the cake.
- Tip 5: Store any leftover cake in an airtight container in the refrigerator to keep it fresh for up to five days.
FAQ Section
Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
A1: Yes, you can use fresh pumpkin. Simply roast or steam the pumpkin, then puree it until smooth. Keep in mind that fresh pumpkin may have a different moisture content than canned, so you might need to adjust the baking time slightly.
Q2: Can I make this cake gluten-free?
A2: Absolutely! Substitute the all-purpose flour with a good quality gluten-free flour blend. Ensure that the blend contains xanthan gum or add a teaspoon yourself to help the cake bind properly.
Q3: What can I use if I don’t have cream cheese for the frosting?
A3: If you don’t have cream cheese, you can use mascarpone cheese as an alternative. It has a similar texture and taste, though it is slightly sweeter.
Q4: How can I make the cake more moist?
A4: To make the cake more moist, try adding a quarter cup of applesauce or yogurt to the batter. This will add moisture without altering the flavor significantly.
Q5: Can I freeze the cake?
A5: Yes, you can freeze the cake. It’s best to do so without the frosting. Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight and frost it before serving.