Pumpkin Cake with Cream Cheese Frosting
Warm, spicy fall flavors combined with creamy indulgence - that's what you get with this easy Pumpkin Cake with Cream Cheese Frosting!
Servings: 16
Calories: 672kcal
Ingredients
FOR THE PUMPKIN CAKE:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 4 room temperature large eggs, slightly beaten
- 1 cup room temperature, unsalted butter
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 (15-ounce) can ( = to 1 ½ cups) pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
FOR THE CREAM CHEESE FROSTING:
- ⅔ cup room temperature, unsalted butter
- 1 ¾ cup (14 ounces) block-style, softened cream cheese
- 7 cups powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon fine sea salt
Instructions
MAKE AND BAKE THE CAKE:
- Preheat the oven to 350°F and grease two 9-inch cake pans with butter or baking spray. Line the bottom of each cake pan with a parchment paper round and set aside until ready to use.
- Add the flour, baking powder, salt, cinnamon, ginger, and cloves to a clean, medium-sized mixing bowl and whisk to combine. Set the dry mix aside.
- Add the eggs to a small bowl and use the tines of a fork to whisk and combine. Set aside until ready to use.
- Add the butter and granulated sugar to a large mixing bowl, and using a handheld mixer on medium-high speed, mix for 2 to 3 minutes. Once the mixture appears fluffy and visibly lightened in color, add in the eggs and vanilla mix until well combined.
- Next, add the pumpkin and sour cream and mix until combined. Do not worry if the mixture appears slightly curdled. This is from the pumpkin and is normal. Add the dry ingredients and mix with the mixer on low until just combined. Discard or save any leftover pumpkin for another use.
- Divide the batter amongst the two prepared cake pans and bake at 350°F for 15 minutes. Rotate the pans in the oven and bake for an additional 20 minutes, or until a toothpick inserted in the center of the cake comes out either clean or with a few crumbs clinging to it.
- Remove the pans from the oven and set aside on a cooling rack for about 20 minutes. Turn the cakes out on the rack and allow them to cool completely.
MAKE THE CREAM CHEESE FROSTING:
- Add the butter and cream cheese to a clean, large mixing bowl, and mix on medium-high speed until well combined.
- Add the remaining frosting ingredients, and with the mixer on low, mix until mostly combined. Increase the speed to medium-high and mix for 2-to-3 minutes more, until completely smooth and fluffy.
ICE THE CAKE:
- If necessary, use a serrated knife to trim the cooled cakes so they are flat. Add a dollop of icing to a cardboard cake round, serving plate, or cake stand. Place one of the cake rounds cut side up centered on top of the icing.
- Spoon or pipe about ¾ cup of the icing on top of the cake and use an offset icing spatula to smooth over the top. Place the second cake round, cut side down, on top of the icing.
- Use another cup or so of icing to add a thin layer of frosting on top of the cake and across the sides. This is called the crumb coating. Transfer the cake to the refrigerator until the crumb coating is set and slightly hardened, about 30-to-45 minutes.
- Use the remaining frosting to frost the top and sides of the cake and to add any decorative piping across the top. Serve and enjoy!
Nutrition
Calories: 672kcal | Carbohydrates: 97g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 248mg | Potassium: 198mg | Fiber: 2g | Sugar: 79g | Vitamin A: 5167IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg