This easy Pumpkin Cake is brimming with those sweet autumn spices, it's fluffy and perfectly moist, it's brimming with pumpkin flavor, and that luscious cream cheese frosting is the perfect finishing touch! You just can't go wrong with this cake.
- 1 3/4 cups (255g) all-purpose flour (scoop and level to measure)
- 3 tsp pumpkin pie spice*
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 1 cup (235ml) vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz. cream cheese, nearly at room temperature
- 1/2 cup (113g) unsalted butter, nearly at room temperature
- 3 1/2 cups (420g) powdered sugar
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
In a medium mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
In a separate large mixing bowl using an electric hand mixer, blend together granulted sugar, brown sugar, vegetable oil, eggs, pumpkin and vanilla until well combined.
Pour flour mixture into pumpkin mixture and mix until combined.
Pour into prepared pan and wiggle pan to level batter.
Bake in preheated oven until a toothpick comes out free of batter, about 30 - 35 minutes. Let cool completely on a wire rack.
For the cream cheese frosting, in a large mixing bowl using an electric hand mixer whip together cream cheese, butter, powdered sugar and vanilla until smooth and fluffy, about 4 minutes.
Spread frosting over cooled cake. Cover cake and store in refrigerator, bring to room temperature before serving.
Recipe source: adapted with some changes from Genius Kitchen
*1 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves can be used instead of pumpkin pie spice.