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Irresistible Pumpkin Spice Cake

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A soft, moist pumpkin spice cake perfect for fall gatherings and cozy dinners.

Ingredients

Scale
  • 1 and 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup neutral oil (canola or light olive)
  • 2 teaspoons vanilla extract
  • 1/4 cup milk or buttermilk
  • 1 and 1/2 cups pumpkin puree (canned)
  • 8 ounces cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 2 to 2 and 1/2 cups powdered sugar
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F. Grease and line a 9 by 13 pan with parchment.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In another bowl, whisk eggs, granulated sugar, brown sugar, oil, vanilla, milk or buttermilk, and pumpkin puree.
  4. Pour wet ingredients into dry ingredients and stir gently until combined.
  5. Spread the batter in the prepared pan and bake for 28 to 35 minutes, or until a toothpick comes out clean.
  6. Cool the cake completely on a rack.
  7. For the frosting, beat cream cheese and butter until smooth, then add powdered sugar and salt and whip until fluffy.
  8. Frost the cooled cake and sprinkle with cinnamon if desired.

Notes

You can store the cake in the fridge for about five days, or freeze slices for up to three months.

Nutrition

Find it online: https://voxrecipes.com/pumpkin-spice-cake/