🎃 The BEST Pumpkin Cake with Cream Cheese Frosting
Super moist, full of warm fall spices, and topped with luscious cinnamon cream cheese frosting. This cake is a fall favorite you'll want on repeat! 🍂🍰
✅ Ingredients:
Pumpkin Cake:
* 2 cups pumpkin purée
* 1 cup granulated sugar
* 2/3 cup light brown sugar
* 1 cup oil
* 4 large eggs
* 2 tsp vanilla extract
* 2 cups all-purpose flour
* 2 tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 2 tsp ground cinnamon
* 1 tsp ground cloves
* 1/4 tsp ground nutmeg
* 1/4 tsp ground ginger
Cream Cheese Frosting:
* 1/2 cup butter (room temp)
* 8 oz cream cheese (room temp)
* 3 1/2 cups powdered sugar
* 1 tsp vanilla extract
* 1/4 tsp ground cinnamon
👩🍳 Instructions:
1. Preheat oven to 350°F. Grease a 9×13” pan.
2. In a large bowl, mix pumpkin, sugars, eggs, oil, and vanilla.
3. In another bowl, whisk together dry ingredients and spices.
4. Add dry mix to wet and stir to combine.
5. Pour into prepared pan and bake for 30–35 mins, until toothpick comes out clean. Cool completely.
6. For frosting: Beat butter and cream cheese until fluffy. Add powdered sugar, then mix in vanilla and cinnamon.
7. Spread frosting over cooled cake. Slice and enjoy!
💛 SAVE this cozy fall recipe!
Find the full recipe at Tastes Better From Scratch (link in bio!)
#PumpkinCake #FallDesserts #CreamCheeseFrosting #PumpkinRecipes
Okay, so you've baked the most amazing PUMPKIN CAKE with that dreamy cinnamon cream cheese frosting – yay! But sometimes, even with a great recipe, we home bakers run into little questions or want to make it even more perfect. I've learned a few tricks along the way that I think will really help you nail this fall favorite every time. First, let's talk about getting that cake super moist. The recipe already calls for oil and pumpkin purée, which are moisture heroes! But a common mistake is overmixing. Once you add the dry ingredients to the wet, mix *just until combined*. A few lumps are okay. Overmixing develops the gluten too much, leading to a tougher, drier cake. Also, make sure your pumpkin purée is 100% pumpkin, not pumpkin pie filling – the latter has added spices and sugar that will throw off your ratios. I've definitely made that mistake before! Now, for the star of the show: the cinnamon cream cheese frosting. If you find your frosting is too runny, especially if your kitchen is warm, here's what often works for me: ensure your butter and cream cheese are actually *room temperature*, not melted. If they're too warm, the frosting will be soupy. If it still feels a bit loose after mixing, try chilling it in the fridge for 15-20 minutes, then beat it again. It usually thickens right up. And for extra fluffiness, beat the butter and cream cheese together really well before adding the powdered sugar. This incorporates air and makes it delightfully light. Sometimes I add a tiny pinch more cinnamon than the recipe calls for, just because I love that extra warmth! Want to personalize your PUMPKIN CAKE? For a little crunch, I sometimes fold in 1/2 cup of chopped pecans or walnuts into the batter before baking. White chocolate chips are also a surprisingly delicious addition! If you're feeling adventurous, a tiny dash of cardamom can really elevate those fall spice flavors. Just remember, a little goes a long way with strong spices. Finally, how to keep your masterpiece fresh? This cake, especially with cream cheese frosting, needs to be stored in an airtight container in the refrigerator. It's usually best enjoyed within 3-4 days. If you're making it ahead for a holiday, you can bake the cake layers a day in advance, wrap them tightly, and then frost on the day of serving. You can even freeze unfrosted cake layers for up to a month! Just thaw them completely before frosting. This is a game-changer for busy holiday baking! I hope these extra tips make your next PUMPKIN CAKE baking experience even more delightful and delicious. Happy baking!
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