Pumpkin Cake with Cream Cheese Frosting
The best single layer pumpkin cake with silky cream cheese frosting. A crowd pleasing dessert, perfect for Thanksgiving or any Fall occasion!
Servings: 12 plus
Ingredients
Cake
- 1 C vegetable oil
- 1/2 C granulated sugar
- 1 C light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp all spice
- 1/4 tsp ground cloves
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 15 oz pumpkin puree
- 3 C all purpose flour
Frosting
- 8 oz cream cheese softened
- 1/2 C unsalted butter softened
- 1 tsp vanilla extact
- 2 3/4 C powdered sugar
Instructions
- Preheat oven to 350°F. Lightly grease the short sides of a 9x13-inch baking pan. Line the pan with parchment paper, leaving overhang on the two un-greased sides. Binder clips may be used to hold parchment paper in place, if necessary. Set aside.
- In a large bowl or stand mixer, fit with a paddle attachment, combine vegetable oil with both sugars. Mix in one egg at a time, followed by vanilla. Scrape bowl as needed. Mix in spices, salt, baking powder and baking soda. Alternate additions of pumpkin and flour. Mix until batter is combined and no streaks remain.
- Transfer batter to prepared pan. Use a small offset spatula to spread batter evenly throughout pan.
- Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
- When cake is room temperature, carefully remove cake by pulling up and outwards on parchment paper. Transfer to a serving tray or platter.
- Prepare frosting. In a large bowl or stand mixer, fit with a paddle attachment, beat cream cheese and butter until smooth. Mix in vanilla, followed by 1 cup of powdered sugar at a time. Increasing speed between additions.
- Use a small offset spatula to frost cake.
- Store cake in an airtight container at room temperature or in the refrigerator for several days or longer.
Notes
Recipe serves 12-24.
An original recipe from Baked by Rachel