Every time I make this Pumpkin Cake with Cream Cheese Frosting, it takes me back to those beautiful autumn days when the leaves change color and a crispness fills the air. I can still remember the first time I baked this cake; my granddaughter had come over after school, and the aroma of pumpkin and spices filled our home. She walked in, her eyes lighting up with excitement, and I knew right then that this was going to be a must-have recipe in our family.
The great thing about this cake is not just its incredible taste but also the memories it creates. Whether you’re serving it at a holiday gathering or simply enjoying it on a cozy weekend, this cake brings everyone together. Trust me, once you whip this up in your kitchen, you’ll feel the same warmth and comfort that I do!
How to make Pumpkin Cake with Cream Cheese Frosting
Ingredients:
- 2 cups all-purpose flour – This is your main ingredient for the cake. It gives the cake its structure.
- 1 teaspoon baking soda – This will help your cake rise, making it light and fluffy.
- 1 teaspoon baking powder – Along with baking soda, this duo ensures that your cake doesn’t end up flat!
- 1 teaspoon cinnamon – A warm hug in spice form; it adds a lovely autumn flavor.
- 1 cup sugar – This will sweeten the cake beautifully.
- 1/2 cup brown sugar – A splash of molasses makes this fantastic for flavor depth.
- 1/2 teaspoon salt – Balances the sweetness and brings out flavors.
- 1 cup pumpkin puree – The star here! It not only flavors the cake but also makes it moist.
- 1/2 cup vegetable oil – Keeps the cake tender and helps with moisture.
- 4 large eggs – These will bind your ingredients together.
- 1 teaspoon vanilla extract – Just a hint of vanilla rounds out the flavors.
- 8 ounces cream cheese, softened – This is going into your frosting, giving it that luscious, creamy texture.
- 1/2 cup unsalted butter, softened – Essential for making your frosting rich.
- 4 cups powdered sugar – This sweetens your frosting and gives it that divine consistency.
- 2 tablespoons milk – A little splash helps achieve the right frosting texture.
Now that we have all our ingredients ready, let’s dive into how to make this delightful cake!
Cooking Steps:
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Preheat your oven: First things first, preheat your oven to 350°F (175°C). This is key for that perfectly baked cake, so don’t skip this step!
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Prepare your pans: Grease and flour two 9-inch round cake pans. I like to use parchment paper too; it really helps in getting the cakes out without a hitch.
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Combine the dry ingredients: In a large bowl, mix together your flour, baking soda, baking powder, cinnamon, salt, sugar, and brown sugar. Make sure everything is evenly mixed; it’s so satisfying to see the perfectly blended dry ingredients!
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Whisk your wet ingredients: In another bowl, whisk the pumpkin puree, vegetable oil, eggs, and vanilla extract together until smooth. The vibrant orange of the pumpkin is a sight to behold, don’t you think?
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Mix the wet and dry: Gradually pour the wet ingredients into the dry mixture. Stir gently until just combined. It doesn’t have to be perfect — a few lumps are okay! The goal here is not to overmix.
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Divide and bake: Pour the batter evenly into your prepared cake pans. Now, slide those beauties into the oven and let them bake for about 25-30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
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Cooling time: Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. The smell wafting through your kitchen will be heavenly!
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Make the cream cheese frosting: While your cakes are cooling, it’s time to whip up the frosting. In a mixing bowl, beat together the cream cheese and unsalted butter until smooth. This creamy mixture is absolutely irresistible!
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Sweeten the frosting: Gradually add in the powdered sugar and milk, mixing until you achieve a creamy consistency. If you want it a bit sweeter or thicker, feel free to adjust the powdered sugar or milk according to your preferences.
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Frost the cake: Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Then, place the second layer on and lovingly frost the top and sides. Go wild with the frosting; there’s no such thing as too much!
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Decorate: Feel free to decorate as you wish. A sprinkle of cinnamon or some pecans on top adds a lovely touch!
Why I Love Making This Dish
Pumpkin Cake with Cream Cheese Frosting holds a special place in my heart because it connects me with my family. I love making this dish in the fall, when the air starts to cool and we all gather for cozy evenings. It brings everyone together, and the smiles on their faces when they take the first bite are priceless.
What You’ll Need
You’ll want a mixing bowl, some measuring cups, a whisk, and of course, your trusty mixer for the frosting. Parchment paper is a lifesaver for easy cake removal, too!
Tips for Perfect Results
- To make sure your cakes are perfectly tender, be careful not to overmix.
- Always check if your cakes are done by inserting a toothpick — it’s a foolproof method!
- Let the cakes cool completely before frosting. It avoids the dreaded melted frosting mess!
Serving Suggestions and Sides
This cake is a stand-alone star, but if you’re feeling fancy, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of warm chai or spiced coffee; trust me, you’re going to want to enjoy this with a cozy drink!
Leftovers
If you happen to have leftovers (which rarely happens in my house!), simply store them in an airtight container at room temperature. If they last more than a couple of days, you can refrigerate them, but be sure to bring your cake back to room temperature before serving again. It tastes delightful that way!
FAQ Section
Can I use other types of squash instead of pumpkin? Absolutely! But I always find that pumpkin gives the best flavor and moistness. If you’ve got butternut squash or even sweet potato, they can work too.
What if I don’t have cream cheese? You can substitute cream cheese with mascarpone or even a simple buttercream frosting; however, it won’t offer the same tanginess that cream cheese provides.
Can I freeze the cake? Yes, indeed! Wrap it well in plastic wrap and foil to keep it fresh. Just be sure to thaw it overnight in the refrigerator when you’re ready to enjoy it again!
This Pumpkin Cake with Cream Cheese Frosting is truly a gem in my recipe collection, and I can’t wait for you to try it. Each bite is a sweet reminder of family, love, and those perfect fall days. You’re going to love how easy it is to make and how absolutely delicious it turns out. Let me know how it goes in your kitchen! I hope your family loves it as much as mine does. Happy baking!