Easy Pumpkin Spice Cake

Introduction

Easy Pumpkin Spice Cake with Cream Cheese Frosting

Fall is one of the most loved seasons for cozy, warm desserts, and pumpkin spice always tops the list. This recipe for a moist, flavorful pumpkin spice cake with luscious cream cheese frosting is perfect for autumn gatherings or just a cozy evening at home. Simple to prepare using pantry staples, this cake embodies the essence of the season with rich spices and creamy decadence in every bite.

Detailed Ingredients with Measures

Complete List of Ingredients

– One 15-ounce can of pumpkin puree
– 1 cup granulated sugar
– 1 cup light brown sugar, packed
– 1 cup canola or vegetable oil
– Four large eggs
– 2 cups all-purpose flour
– Two teaspoons baking powder
– One teaspoon baking soda
– One teaspoon salt
– Two teaspoons ground cinnamon
– One teaspoon ground ginger
– Half-teaspoon ground nutmeg
– Quarter-teaspoon ground cloves

Cream Cheese Frosting

– One 8-ounce block cream cheese, softened
– One half-cup unsalted butter (one stick), softened
– Four cups powdered sugar, sifted
– One teaspoon vanilla extract

Prep Time

Getting Ready for the Pumpkin Spice Cake

Prepare your baking tray with parchment paper, preheat the oven to 350°F, and gather all your ingredients. It’s smart to sift the dry ingredients together for a smooth batter while leaving enough preparation space for mixing. The cream cheese frosting can be prepared in advance or right after the cake bakes if you prefer fresh application.

Cook Time, Total Time, Yield

Baking Details

The baking time for this cake takes about 40 to 45 minutes, ensuring a fluffy, moist texture. When combined with the prep time, the total time required is approximately one hour, though it may take slightly longer if you factor in cooling time post-baking. This recipe yields a 9×13 inch cake that’s perfect for serving to family or friends.
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Detailed Directions and Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by spraying it with non-stick cooking spray or lightly greasing it with butter. Set aside.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, and 1/2 teaspoon of ground allspice. Mix thoroughly to ensure even distribution of the spices.

Step 3: Prepare Wet Ingredients

In another bowl, whisk together 1 cup of granulated sugar, 1/2 cup of lightly packed brown sugar, 3 large eggs, 1 cup of vegetable oil, and 1 can (15 ounces) of pumpkin puree until the mixture is smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Add the wet ingredients to the bowl with the dry ingredients. Stir together using a spatula or wooden spoon until just combined. Ensure there are no lumps, but do not overmix to avoid a dense texture.

Step 5: Transfer Batter to Pan

Pour the batter into the prepared 9×13-inch pan. Spread it out evenly with your spatula or spoon to make sure the top is flat.

Step 6: Bake the Cake

Place the pan in the preheated oven. Bake for approximately 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool completely in the pan before frosting.

Step 7: Prepare Cream Cheese Frosting

In a mixing bowl, combine 8 ounces of softened cream cheese, 1/2 cup (1 stick) of softened unsalted butter, 2 teaspoons of vanilla extract, and 4 cups of powdered sugar. Beat using a hand or stand mixer on low speed until the powdered sugar is incorporated, then increase the speed and beat until smooth and creamy.

Step 8: Frost the Cake

Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula or the back side of a spoon. Garnish with cinnamon, nutmeg, or other optional decorations like a drizzle of caramel sauce if desired.

Step 9: Serve and Store

Cut the frosted cake into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

Note 1: Adjusting Spices

Feel free to adjust the amount of spices like cinnamon, nutmeg, or allspice to suit your taste preferences. You can omit or add other spices, such as ground cloves or ginger, for variation.

Note 2: Using Other Frostings

While cream cheese frosting is recommended, you can also use buttercream or a simple glaze instead, though it may alter the overall flavor profile of the cake.

Note 3: Pumpkin Puree

Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices that could affect the cake’s flavor balance.

Note 4: Testing for Doneness

Start checking the cake around the 30-minute mark to prevent overbaking. Ovens vary, so baking times can differ slightly.

Note 5: Storing the Cake

If storing in the refrigerator, allow the cake to come to room temperature before serving for the best taste and texture.

Note 6: Freezing the Cake

The unfrosted cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw at room temperature before frosting and serving.

Note 7: Scaling Recipe

This recipe is designed for a 9×13-inch pan. If using different pan sizes, you may need to adjust the baking time accordingly.
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Cook Techniques

Mixing the Batter

To create the pumpkin spice cake batter, you’ll begin by combining the wet and dry ingredients separately. Then gently fold the wet and dry components together until just combined. Overmixing should be avoided to maintain a soft and tender cake.

Preparing the Baking Pan

To ensure the cake doesn’t stick, grease a 9×13-inch pan well with butter or non-stick spray, and optionally line the bottom of the pan with parchment paper for added ease of release.

Baking the Cake

Bake the cake in a preheated oven at 350°F until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking, as it can dry out the cake.

Making the Cream Cheese Frosting

The cream cheese frosting is prepared by beating together softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Make sure the cream cheese and butter are at room temperature to achieve the best consistency.

Assembling the Cake

Allow the cake to cool completely in the pan on a wire rack before frosting it. Spreading frosting onto a warm cake can cause it to melt and lose its texture.

FAQ

Can I Use Fresh Pumpkin Instead of Canned Pumpkin?

Yes, but using canned pumpkin is recommended for ease, consistency, and texture. If using fresh pumpkin puree, ensure it is well-drained and not watery.

Is This Cake Sweetened Only with Pumpkin?

No, this cake includes both granulated sugar and pumpkin puree for the right balance of sweetness and moisture.

How Can I Store the Pumpkin Spice Cake?

Cover the cake tightly and store it in the refrigerator for up to five days. Allow slices to come to room temperature before serving if preferred.

Can I Freeze Pumpkin Spice Cake?

Yes, you can freeze the unfrosted cake by wrapping it tightly in plastic wrap and aluminum foil. Thaw at room temperature before frosting and serving.

Do I Have to Frost the Cake?

No, the cake can be served plain or with a dusting of powdered sugar if you prefer a lighter option.

What Variations Can I Try for This Recipe?

For a twist, you can add nuts, raisins, or chocolate chips to the batter or sprinkle finely chopped nuts on the frosting for added texture.

Conclusion

The Easy Pumpkin Spice Cake with Cream Cheese Frosting is a delightful dessert that perfectly captures the flavors of fall. With its moist, fluffy texture and rich, tangy cream cheese frosting, it is sure to be a crowd-pleaser. Whether for a holiday celebration or simply to indulge your pumpkin spice cravings, this cake offers both simplicity and exceptional taste.

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