Description
This moist and aromatic pumpkin cake is the ultimate seasonal dessert, balancing earthy pumpkin puree with warm spices like cinnamon, nutmeg, and ginger. Paired with a velvety, tangy cream cheese frosting, this cake offers a rich texture that stays moist for days. It is the perfect centerpiece for autumn gatherings, holiday tables, or weekend baking projects, ensuring a consistent and delicious result every time.
Ingredients
15 oz canned pumpkin puree
2 cups all-purpose flour
1.5 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 tbsp pumpkin pie spice (cinnamon, nutmeg, ginger mix)
0.5 cup sour cream
8 oz cream cheese, softened
3 cups powdered sugar
0.5 cup unsalted butter, softened
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×13 inch baking pan thoroughly.
Whisk flour, baking powder, baking soda, salt, and spices in a medium bowl.
Beat eggs, sugar, and oil in a large bowl until smooth and pale.
Fold the pumpkin puree and sour cream into the wet mixture until incorporated.
Combine the dry and wet ingredients gently using a silicone spatula.
Pour the batter into the prepared pan and spread evenly.
Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Cool the cake completely on a wire rack.
Beat cream cheese and butter until smooth, gradually add powdered sugar until fluffy.
Frost the cooled cake generously.
Notes
Ensure the cream cheese and butter are cold when making the frosting to prevent it from becoming runny. The cake stays moist for several days at room temperature. Sift the flour and powdered sugar for the best crumb and smoothest frosting texture.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg