Picture this: the leaves outside are turning glorious shades of amber and gold, and there’s a slight chill in the air that just calls for something comforting, something with a hint of spice. That’s where this easy pumpkin cake comes in—a slice of autumn on a plate, really. It’s like wrapping yourself in a cozy sweater, with every bite delivering a warm hug of cinnamon and nutmeg, unexpectedly turning a regular Tuesday into a mini celebration.
Steps
- Begin by preheating your oven to 350°F. Grease a 9×13-inch non-stick baking pan or a glass dish with cooking spray or oil. If using a metal pan, line it with parchment paper to prevent scratches.
- In a large bowl, mix together 2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 2 teaspoons of baking powder, 2 teaspoons of cinnamon, and 1/2 teaspoon of salt until well combined.
- In a separate medium bowl, whisk 3 large eggs, 1 cup of oil, and 1 can of pumpkin puree until the mixture is smooth. Pour this wet mixture into the bowl of dry ingredients and whisk until a smooth batter forms.
- Pour the batter into your prepared baking dish and bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before frosting and decorating with pecans or sprinkles if desired.
- For the frosting, add 8 oz of room temperature cream cheese, 8 tablespoons of room temperature unsalted butter, 1 cup of powdered sugar, and 2 teaspoons of vanilla extract into a stand mixer bowl. Beat on medium speed until combined, then increase to high speed for 2-3 minutes until the frosting is fluffy, scraping the bowl as needed.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 3 large eggs, at room temperature
- 1 cup oil (such as extra light olive oil, vegetable, or corn oil)
- 1 can (15 ounces) pumpkin puree
- 8 ounces cream cheese, at room temperature, cut into quarters
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- Pecans for decoration, optional
Nutritional Values
Calories: 423kcal | Carbs: 55g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 208mg | Fiber: 2g | Sugar: 37g | Vitamin A: 6062IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
FAQ
- What ingredients are needed for the pumpkin cake?
- You’ll need all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, sea salt, eggs, oil (such as extra light olive oil or vegetable oil), and pumpkin puree.
- How do you make the whipped cream cheese frosting?
- Combine room temperature cream cheese, unsalted butter, powdered sugar, and vanilla extract in a stand mixer. Beat the mixture on medium speed until combined, then on high speed for 2-3 minutes until fluffy.
- Can I use a different type of oil for the cake?
- Yes, you can use extra light olive oil, vegetable oil, or corn oil for the cake.
- How should the cake be baked and served?
- Preheat the oven to 350?F and grease a 9×13 non-stick baking pan or glass dish. After preparing the batter, bake for 35-40 minutes. Once baked, let it cool completely before spreading the frosting and optionally decorating with pecans.
- Is there any tip for measuring flour correctly?
- Yes, to measure flour accurately, spoon it into a measuring cup and level the top without packing it down.
Tips
- To achieve an even bake, measure the flour correctly by spooning it into a measuring cup and leveling off the top. This prevents the cake from becoming too dense.
- If you plan to serve the cake directly from a metal pan, line it with parchment paper to avoid scratching the pan and ensure easy removal of the cake.
- Make sure to use room temperature ingredients, particularly the eggs and cream cheese, as this will help the batter combine smoothly and the frosting to whip up light and fluffy.
- Consider decorating the cake with pecans or sprinkles after frosting to add a delightful crunch and visual appeal. If some guests have nut allergies or preferences, sprinkle pecans on individual slices.
Equipment
- 9×13 Non-stick Baking Pan or Glass Pyrex Dish
- Stand Mixer with Whisk Attachment
- Parchment Paper (optional, if serving out of a metal pan)
- Measuring Cups and Spoons Set (for precise measurements)
