Pumpkin Cake

This Pumpkin Cake has the softest texture that will melt in your mouth. The cake is mildly sweet and pairs wonderfully with the luscious cream cheese frosting. It has an amazing flavor with a velvety crumb and is truly outstanding!

Course Dessert

Cuisine American

Keyword pumpkin cake, pumpkin loaf cake

Prep Time 25

Cook Time 1 45

Total Time 2 10

Servings Servings

Calories 342kcal

Author Maria Doss

Equipment

Ingredients

Cake

1 ¼ cups all purpose flour
1 ¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon all spice
¼ teaspoon ground clove
1 stick unsalted butter, room temperature
½ cup sugar
¼ cup packed light brown sugar
1 cup pumpkin puree
¼ cup vegetable oil
2 eggs, room temperature
1 teaspoon vanilla extract

Frosting

4 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon salt
2 cups confectioners sugar
chopped toasted pecans, optional

Instructions

Cake

Preheat oven to 350F (175C) and spray a standard loaf pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.
Add flour, baking powder, baking soda, salt, cinnamon, ginger, all spice and clove into a medium bowl and whisk to combine.
Combine butter and both sugars in the bowl in a large bowl and use an electric mixer, beat until light and fluffy (2 to 3 minutes).
Add pumpkin puree and vegetable oil and beat until well combined.
Add eggs one at a time, stirring well after each addition. Beat in vanilla extract. Scrape down the sides and bottom of the bowl to ensure the ingredients are evenly combined.
Tip: Room temperature eggs will fluff better and faster.
Add the dry ingredients and beat until it just comes together. Don't overmix.
Transfer batter into the prepared loaf pan, smooth top and bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
Place pan on a wire rack to cool completey before frosting.

Frosting

Combine cream cheese, butter, vanilla extract and salt in a medium bowl and beat until smooth and creamy.
Tip: Use full-fat cream cheese and not the spreadable type from a tub. The full-fat will give the frosting a perfectly creamy consistency.
Gradually add confectioners sugar and beat until smooth, and light.
Spread the frosting on top of the cake using a rubber spatula and sprinkle chopped pecans on top.

Video

Notes

I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color or more watery in consistency.

Use room temperature eggs for fluffier pumpkin cake.

Use 2 teaspoons of pumpkin pie spice instead of the spices.

Layer cake - Double the recipe and bake in two 9-inch round baking pans.

Nutrition