Welcome the warm, cozy flavors of autumn with this Pumpkin Spice Cake topped with luscious Cream Cheese Frosting. This moist, spiced cake is filled with all the fall spices you love—cinnamon, ginger, nutmeg, and cloves—paired with the rich sweetness of pumpkin puree.
The creamy tang of the cream cheese frosting balances out the spiced sweetness, making this cake a perfect centerpiece for fall gatherings, holidays, or just a special treat to enjoy with family and friends.
A Cozy and Flavorful Fall Dessert
This Pumpkin Spice Cake is easy to make and full of seasonal flavors. With its perfectly spiced batter and smooth cream cheese frosting, it’s an irresistible dessert for any autumn occasion. Whether you’re baking for a special celebration or just want a cozy treat, this cake is sure to impress. Let’s get started!
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 (15 oz) can pumpkin puree
Frosting Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. This spiced mix will add warmth and flavor to your cake.
- In a large mixing bowl, beat together the vegetable oil, eggs, granulated sugar, and pumpkin puree until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix to ensure a tender cake.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and spreadable.
- Once the cakes are completely cooled, frost the top of one cake layer, place the second layer on top, and frost the entire cake with the remaining cream cheese frosting.
