Pumpkin Spice Cake with Cream Cheese Frosting
Moist pumpkin cake layered with cozy spices and topped with tangy cream cheese frosting plus crunchy pecans.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cake:
2½ cups cake flour (or DIY: 2½ cups all-purpose flour minus 5 tbsp + 5 tbsp cornstarch)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ tsp ground cloves
½ cup unsalted butter, room temperature
½ cup shortening
1½ cups granulated sugar
3 large eggs
1 cup pumpkin puree
¾ cup milk or buttermilk
For the frosting:
8 oz cream cheese, room temperature
½ cup unsalted butter, room temperature
3–4 cups powdered sugar, to taste
1½ tsp vanilla extract
Optional: chopped pecans for topping
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter, shortening, and sugar until pale and fluffy.
Beat in the eggs one at a time, scraping down the bowl as needed.
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, whisk together pumpkin puree and milk (or buttermilk).
Add the dry ingredients and pumpkin mixture alternately to the creamed mixture, starting and ending with dry. Mix just until combined.
Divide batter evenly between the prepared pans.
Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting:
10. Beat cream cheese and butter together until smooth and fluffy.
11. Gradually add powdered sugar, then vanilla extract, beating until smooth and spreadable.
12. Layer frosting between the cooled cake layers, then frost the top and sides.
13. Optionally, press chopped pecans into the sides of the cake or sprinkle on top.
Notes
Store the frosted cake in the refrigerator for up to 4 days.
Bring to room temperature before serving.
Cake can be made ahead or baked as cupcakes (bake for 18–20 minutes).
Can be made in a bundt pan; bake 45–55 minutes and adjust frosting accordingly.
