Frosted Pumpkin Spice Cake is the ultimate dessert for fall, combining the warm spices of pumpkin pie with a moist, tender cake that is perfect for any occasion. This delightful recipe is not only easy to make, but it also fills your kitchen with the comforting aroma of cinnamon, nutmeg, and cloves. Whether you’re hosting a gathering or simply indulging in a sweet treat at home, this cake is sure to impress. Follow this step-by-step guide to create your own Frosted Pumpkin Spice Cake, and enjoy a slice of autumn bliss!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This blend of spices is what gives the cake its signature pumpkin spice flavor.
Step 3: Combine Wet Ingredients
In another bowl, beat together the sugar, pumpkin puree, vegetable oil, and eggs until well combined. Add in the vanilla extract.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Frosting
While the cakes are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy and well combined.
Step 7: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it beforehand, ensuring that it has a similar consistency to canned pumpkin puree.
How should I store leftover Frosted Pumpkin Spice Cake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best taste.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
What are some variations I can try?
You can add nuts or chocolate chips to the batter for added texture. Additionally, try using different spices or even a caramel drizzle on top for a unique twist!