Description
A delightful Pumpkin Spice Cake infused with warm spices and topped with velvety Brown Sugar Cream Cheese Frosting, perfect for autumn celebrations.
Ingredients
Scale
- 150 g White granulated sugar
- 150 g Brown sugar
- 2 tsp Vanilla extract
- 3 Eggs
- 180 ml Vegetable oil
- 400 g Pumpkin puree
- 230 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Cinnamon
- 1 tsp Ground ginger
- ¼ tsp Nutmeg
- ¼ tsp Ground cloves
- ⅛ tsp Ground black pepper
- 150 g Unsalted butter, softened
- 160 g Cream cheese
- 220 g Icing sugar
- Orange food color (optional)
- Pumpkin seeds (for decoration)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt (1/2 tsp). Set aside.
- In a large mixing bowl, beat together the unsalted butter, white sugar, and brown sugar until fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract.
- Add the pumpkin puree and mix until smooth.
- Gradually add the dry mixture to the wet, alternating with the vegetable oil, mixing until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, combine softened butter and brown sugar, beating until light and fluffy for frosting.
- Mix in the cream cheese until smooth and creamy.
- Gradually add icing sugar and mix until well combined.
- If desired, add orange food coloring to match the fall vibe.
Notes
Store any leftover cake in an airtight container in the fridge for up to a week. You can bake the cake layers and prepare the frosting a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg