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Pumpkin Spice Cake With Cream Cheese Frosting

This moist and flavorful pumpkin spice cake is a perfect fall treat, topped with a rich cream cheese frosting. It's great for gatherings, celebrations, or just enjoying a slice with your afternoon tea or coffee.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 offset spatula for frosting
  • 1 parchment paper (optional)

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup pumpkin puree canned or fresh
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons milk optional for consistency

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans or line the bottom with parchment paper.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, spices (cinnamon, nutmeg, ginger, cloves), and salt. Mix well.
  • In another bowl, mix the pumpkin puree, vegetable oil, and eggs until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, mixing well until completely incorporated. Add the vanilla extract and mix until combined. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
  • Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top.
  • Place the second layer on top, and frost the top and sides of the cake with the remaining cream cheese frosting.
  • Decorate as desired, and slice to serve.

Notes

To make this cake ahead of time, you can freeze the layers without frosting. Just wrap them tightly in plastic wrap and store in the freezer.
For an extra touch, sprinkle some ground cinnamon or chopped nuts on top of the frosting.
Always taste your frosting and adjust the sweetness to your liking by adding more or less powdered sugar.