Pumpkin Cake with Cream Cheese: A Delicious Fall Dessert Recipe

Pumpkin Cake with Cream Cheese is a delightful treat that perfectly captures the essence of fall. As the leaves change and the air turns crisp, this moist and flavorful cake becomes a staple in many households. Originating from traditional autumn recipes, pumpkin cake has a rich history that dates back to the early days of American settlers who utilized the abundant pumpkin harvest in their baking. I love how this cake combines the warm spices of cinnamon and nutmeg with the creamy, tangy frosting, creating a harmonious balance of flavors that keeps everyone coming back for more.

People adore Pumpkin Cake with Cream Cheese not just for its taste, but also for its incredible texture—soft, fluffy, and oh-so-satisfying. It’s a versatile dessert that can be enjoyed at family gatherings, holiday celebrations, or simply as a cozy treat with a cup of coffee. Plus, it’s surprisingly easy to make, making it a go-to recipe for both novice and experienced bakers alike. Join me as we dive into this delicious recipe that is sure to become a favorite in your home!

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 can (15 oz) pure pumpkin puree
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

Preparing the Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal later.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will ensure that all the dry ingredients are well combined and evenly distributed.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use an electric mixer on medium speed to blend these ingredients until they are smooth and creamy, about 2-3 minutes.
4. Add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, making the cake light and fluffy.
5. Next, add the pumpkin puree and vanilla extract to the sugar and egg mixture. Mix until everything is well combined. The pumpkin will add moisture and flavor to the cake.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

Baking the Cake:

1. Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops if necessary.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes as baking times can vary based on your oven.
3. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. This step is crucial as it prevents the cakes from becoming soggy.

Making the Cream Cheese Frosting:

1. While the cakes are cooling, it’s time to prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. This helps to prevent a sugar cloud from forming!
3. Once all the powdered sugar is added, mix in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency. You want it to be spreadable but not too runny.

Assembling the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate or cake stand. This will be the bottom layer of your cake.
2. Spread a generous amount of cream cheese frosting on top of the first layer. Use a spatula to create an even layer, making sure to reach the edges.
3. Carefully place the second cake layer on top of the frosted layer. Press down gently to ensure it adheres well.
4. Now, spread frosting over the top of the second layer and down the

Conclusion:

In summary, this Pumpkin Cake with Cream Cheese is an absolute must-try for anyone looking to indulge in a delightful fall treat. The moist, spiced cake paired with the rich, tangy cream cheese frosting creates a perfect harmony of flavors that will leave your taste buds dancing with joy. Whether you’re serving it at a cozy family gathering, a festive holiday party, or simply enjoying a slice with your morning coffee, this cake is sure to impress. For a fun twist, consider adding chopped nuts or chocolate chips to the batter for an extra layer of texture. You could also experiment with different spices, like nutmeg or ginger, to customize the flavor to your liking. If you’re feeling adventurous, try swapping the cream cheese frosting for a maple glaze for a unique take on this classic dessert. I wholeheartedly encourage you to give this Pumpkin Cake with Cream Cheese a try. I promise you won’t be disappointed! Once you’ve baked it, I would love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your creation. Let’s celebrate the joy of baking together! Happy baking!

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