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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:
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