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5 from 2 votes

Pumpkin Cake with Cream Cheese Frosting

A quick and easy recipe for a pumpkin cake that's light and fluffy, and full of Fall spices. Topped with a silky cream cheese frosting, everyone will love this cake!
Prep Time15 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Servings: 20

Equipment

  • 9x13 inch pan

Ingredients

  • 1¾ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15oz) can pumpkin
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese full-fat, at room temperature
  • ¼ cup (113g) unsalted butter room temperature
  • 3½ cups confectioners sugar sifted
  • ½ teaspoon vanilla extract
  • ¼ cup chopped walnuts for sprinkling optional
  • ground cinnamon for dusting optional

Instructions

  • Preheat oven to 350°F (176°C). Spray a 9 x 13 inch baking pan with non-stick baking spray.
  • In a medium bowl, sift the flour, spices, baking powder, baking soda and salt. Whisk to combine. Set aside.
  • In a large bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, pumpkin and vanilla extract. Using an electric mixer, beat on medium speed until well incorporated.
  • Pour flour mixture into pumpkin mixture and mix on low speed until just combined.
  • Pour batter into prepared pan. Tap pan on counter several times to release any air bubbles.
  • Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place cake on a wire rack to cool completely in pan.

Make the cream cheese frosting:

  • In a large mixing bowl using an electric mixer, whip together cream cheese and butter until creamy. Add the sifted confectioners sugar and continue to whip until combined. Add vanilla extract and continue to beat until smooth and fluffy, about 4 minutes.
  • Using an offset spatula, frost cooled cake and then cut into squares and serve.

Notes

  1. Frosted cake can be left to sit at room temperature for up to 4 hours if not serving right away.
  2. If you need to refrigerate the cake, allow it to come to room temperature before serving.
  3. Cake can be stored in an air-tight container in the refrigerator for up to 5 days.