Pumpkin Spice Cake with Cream Cheese Frosting

Embrace the essence of fall with this Autumn Bliss Pumpkin Spice Cake, a must-try dessert that captures the cozy flavors of the season. Infused with warm spices like cinnamon, nutmeg, and ginger, this moist cake paired with luscious cream cheese frosting is perfect for any autumn gathering. Not only does it taste delightful, but it also boasts nutritional benefits from pumpkin and spices. Bake this cake to bring warmth and sweetness to your fall celebrations!

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Ingredients

For the Pumpkin Spice Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 cup granulated sugar

1 cup packed brown sugar

1 cup vegetable oil

4 large eggs

1 cup pure pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 ounces cream cheese, softened at room temperature

½ cup unsalted butter, softened at room temperature

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (adjust as needed for your preferred consistency)

A pinch of salt

For Garnish:

Crushed pecans or walnuts (optional)

A sprinkle of ground cinnamon

Instructions

Preheat the Oven: Start by heating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or cooking spray and dusting with flour.

Mix Dry Ingredients: In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Ensure the ingredients are well combined and set aside.

Combine Sugars and Oils: In a large mixing bowl, combine the granulated sugar and brown sugar with the vegetable oil. Whisk until the mixture is smooth and all the sugar is well incorporated.

Add Eggs and Flavorings: Beat in the eggs one at a time, making sure to mix thoroughly after each addition. Then, add the pumpkin puree and vanilla extract, stirring until the batter is uniformly smooth.

Incorporate Dry Ingredients: Gradually fold in the sifted dry ingredients into the wet mixture. Stir gently until the two mixtures are just combined. Careful not to overmix; a few lumps are completely fine.

Pour Batter: Evenly divide the cake batter between the two prepared pans. Use a spatula to smooth the tops of the batter for an even bake.

Bake: Place the pans in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cakes; if it comes out clean, the cakes are ready. Let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Prepare Frosting: While the cakes are cooling, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until the mixture is creamy and fluffy. Gradually add in the powdered sugar, followed by the vanilla extract and milk. Mix until the frosting reaches your desired light and fluffy consistency, adding more milk if it's too thick.

Assemble the Cake: Once the cakes have completely cooled, place one layer on a cake stand or serving plate. Generously spread cream cheese frosting over the top of this layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Garnish and Serve: If you like, sprinkle crushed pecans or walnuts over the top of the cake, followed by a light dusting of ground cinnamon for extra flavor and decoration. Slice into pieces and enjoy your delightful pumpkin spice cake!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12