Pumpkin Spice Cake
This Pumpkin Spice Cake is absolutely delicious! It’s moist with just the right amount of spice and pairs perfectly with my homemade cream cheese icing! It would be a great dessert to serve at Thanksgiving or for a fall harvest get together with friends and family.
My birthday happens to be in October and although I’m not usually a big fan of cake, I will for sure eat a pumpkin spice cake for my birthday cake! It’s a toss-up between this pumpkin spice cake recipe and a pumpkin cheesecake! This cake is unlike most cake recipes though. Because it’s made with pumpkin, it’s extra moist and has a special flavor that is perfect in fall. It warms you up and brings all the cozy feelings with it!
This pumpkin spice cake recipe is also super simple to make. Mix the wet ingredients. Mix the dry ingredients. Then mix them together, pour into a cake pan and bake! Sometimes a boxed cake mix can sound easier, but making from scratch is really not too complicated. The steps are practically the same, but homemade tastes so much better!
Ingredients needed:
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Pumpkin pir spice
- Cinnamon
- Salt
- Oil (or butter)
- Eggs
- White sugar
- Brown sugar
- Vanilla extract
- Pumpkin puree
Cream Cheese Frosting:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
How to make the pumpkin spice cake:
You’ll want to preheat your oven to 350 degrees and grease a 9×13 inch pan.
In a medium bowl combine all of the dry ingredients, the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a large bowl, whisk together the wet ingredients, the eggs, oil, white and brown sugar, vanilla extract, and pumpkin puree.
Next, slowly add the dry ingredients to the wet ingredients about 1/2 cup at a time. Whisk together until well combined.
Pour the cake batter into the greased 9×13 inch pan and bake for 35-40 minutes or until knife inserted comes out clean.
How to make the cream cheese frosting:
Make sure the cream cheese and butter are softened to room temperature.
Then whisk together the cream cheese, butter, powdered sugar, and vanilla until soft and fluffy.
Once the cake has cooled, spread the cream cheese frosting over top.
Slice and serve!
Pumpkin Spice Cake
Equipment
- 9×13 inch pan
Ingredients
For Pumpkin Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 4 large eggs
- 1 cup vegetable oil or butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 15 oz. can pumpkin puree
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 8 oz softened cream cheese
- 1 cup softened butter 2 sticks
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the Pumpkin Cake
- Preheat oven to 350℉. Grease a 9×13 inch pan.
- In a medium bowl, combine all of the dry ingredients, the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large mixing bowl, whisk together the wet ingredients, the eggs, oil, white and brown sugar, pumpkin puree, and vanilla extract.
- Next, slowly add the dry ingredients to the wet ingredients about ½ cup at a time.
- Whisk together until well combined.
- Pour the cake batter into the greased 9×13 inch pan and bake for 35-40 minutes or until knife inserted comes out clean.
For the Cream Cheese Frosting
- Whisk together the softened cream cheese, butter, powdered sugar and vanilla extract until light and fluffy.
- Once the cake has cooled completely, spread the cream cheese frosting over top.
- Slice and serve!
If you like this recipe, please share and leave a comment below!
xo,
Amy
