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Pumpkin Spice Cake

Moist and Spiced Pumpkin Cake with Cream Cheese Frosting

This delicious pumpkin spice cake is perfectly moist and spiced, topped with a creamy, tangy cream cheese frosting. A perfect fall dessert!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 0.5 teaspoon Ground cloves
  • 0.25 teaspoon Ground nutmeg
  • 1.5 cups Granulated sugar
  • 0.75 cups Vegetable oil
  • 2 Large eggs
  • 1 can Pumpkin puree (15 ounce can)
  • 1 cup Strong brewed coffee or water
Frosting Ingredients
  • 8 ounces Cream cheese (8 ounces) softened
  • 0.5 cups Unsalted butter softened
  • 3-4 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • Pinch Salt

Equipment

  • 9-inch round baking pans (2)
  • Mixing bowls (large and medium)
  • Electric Mixer
  • Rubber Spatula
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  3. In a large bowl, cream together sugar and oil until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee (or water), beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Divide batter evenly between prepared pans.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  8. While cakes cool, make the frosting: In a large bowl, beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract and salt. Add more powdered sugar if needed to reach desired consistency.
  9. Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.

Notes

For a richer flavor, use buttermilk instead of water or coffee. You can also add chopped nuts or chocolate chips to the batter. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.