- Pumpkin Spice Cake with Cream Cheese Frosting
- Makes an 8 or 9-inch cake or 24 cupcakes
- Serves 8-10
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup canola or vegetable oil
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 2 teaspoons vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces cream cheese, softened
- 1 ½ sticks butter (12 tablespoons), softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt, or to taste
Preheat oven to 350F. Spray with cooking oil an 8-inch cake pan or an 8x8 square pan, or line a muffin pan with liners and set aside.
To a large bowl, add the eggs, sugar, pumpkin, oil, spices, vanilla, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and stir until just combined, don't over mix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Set cake aside on a cooling rack to cool for 5 minutes, and then remove to a cooling rack to completely cool before frosting it so the frosting doesn't melt.
Frosting - To a large bowl (or to the bowl of a stand mixer) add the cream cheese and butter and mix well to incorporate. Add powdered sugar sugar, vanilla, salt, and beat until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer). Taste and add more butter, salt or vanilla, and it mix well.
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife. Slice and serve.
Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week.