Pumpkin Spice Cake with Cream Cheese Frosting Recipe

Indulge in the cozy flavors of fall with this Pumpkin Spice Cake topped with a luscious cream cheese frosting. This cake is not just a treat for the taste buds; it’s a feast for the eyes too, making it the perfect centerpiece for your autumn gatherings. The combination of warm spices and creamy frosting will have everyone reaching for seconds!

Why You’ll Love This Recipe

This pumpkin spice cake is a delightful balance of moistness and flavor, making it a seasonal favorite. The cream cheese frosting adds a tangy sweetness that perfectly complements the rich pumpkin flavor. Plus, it’s easy to make and looks stunning on any dessert table.

• Rich pumpkin flavor with warm spices
• Decadent cream cheese frosting
• Perfect for gatherings or cozy nights in
• Easy to prepare and decorate
• Can be made ahead of time

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 cup chopped pecans (for topping)

How to Make Pumpkin Spice Cake with Cream Cheese Frosting

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
4. Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth and fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
9. While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
10. Gradually add the powdered sugar, mixing until well combined and fluffy.
11. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
12. Carefully place the second layer on top and frost the top and sides of the entire cake.
13. Sprinkle the chopped pecans on top for an added crunch and beautiful presentation.

Tips for the Best Results

• Make sure your ingredients are at room temperature for better mixing.
• Don’t overmix the batter; it can lead to a denser cake.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.
• For added flavor, consider adding a splash of maple syrup to the frosting.

Easy Variations

• Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Add chocolate chips to the batter for a sweet twist.
• Top with a caramel drizzle for an extra layer of indulgence.
• Swap the pecans for walnuts or skip the nuts altogether for a nut-free version.

What to Serve With It

• A warm cup of spiced chai or coffee
• Vanilla ice cream or whipped cream
• A side of caramel sauce for drizzling
• Fresh fruit salad for a refreshing contrast

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen. Wrap it tightly in plastic wrap and foil, and it will keep well for up to 3 months. Thaw in the refrigerator before serving.

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