Description
This Pumpkin Cake with Cream Cheese Frosting is a moist, flavorful autumn dessert perfect for any occasion. Infused with warm pumpkin pie spices and topped with a rich, creamy frosting, this cake combines classic seasonal flavors with a delightful texture from chopped nuts and dried fruits. It’s easy to prepare and sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup milk
Frosting
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Add-ins and Flavorings
- 1 cup chopped pecans or walnuts
- 1/2 cup raisins or dried cranberries
- 1 teaspoon orange zest for a citrusy twist
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this mixture aside for later use.
- Combine Pumpkin Mixture: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix thoroughly until well blended and smooth.
- Add Eggs and Milk: Beat in the eggs one at a time to ensure they incorporate evenly. Then stir in the milk, making the batter smooth and slightly thin.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, mixing gently until just combined. Avoid overmixing to keep the cake light and tender.
- Add Nuts, Dried Fruits, and Orange Zest: Fold in the chopped pecans or walnuts, raisins or dried cranberries, and orange zest to distribute flavors and textures evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake for 30-35 minutes if using round pans or 35-40 minutes for a 9×13-inch pan. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack. Cool completely before frosting to prevent the frosting from melting.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, then mix in vanilla extract and a pinch of salt until fluffy and spreadable.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides. Optionally, garnish with extra chopped nuts for decoration.
Notes
- Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.
- Do not overmix the batter to avoid a dense cake.
- You can substitute walnuts for pecans or use your favorite dried fruits.
- Store the cake covered in the refrigerator due to the cream cheese frosting to maintain freshness.
- Allow cake to reach room temperature before serving for best flavor.
