Pumpkin Cake




Pumpkin Cake

My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper!

Ingredients

Pumpkin Cake

  • 1 cup butter 2 sticks, softened to room temperature (226g)
  • 1 cup sugar (200g)
  • ½ cup brown sugar (100g)
  • ½ cup canola oil vegetable oil would also work (120ml)
  • 2 cups pumpkin puree* (488g)
  • 4 large eggs
  • 1 Tablespoon vanilla extract
  • ¼ cup milk (60ml)
  • 2 ½ cups flour (310g)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons pumpkin spice
  • 1 teaspoon cinnamon

Cream Cheese Frosting

  • 8 oz cream cheese softened (225g)
  • ½ cup unsalted butter softened (113g)
  • 3 ½ cups powdered sugar (315g)
  • 1 vanilla bean or 1 tsp vanilla extract
  • 1/8 teaspoon salt

*Recipe on video and text may differ from each other!


How to cook Pumpkin Cake:








Original Desserts