I couldn’t be extra in love with this Pumpkin Cake topped with dreamy cream cheese frosting. It’s so moist and full of pumpkin taste. The perfect half? It’s one of many best muffins I’ve ever made!
This cake is elegant sufficient for firm however straightforward sufficient to make all fall. It’s additionally excellent for Halloween, Thanksgiving, or a Cinderella occasion.
This cake makes use of cinnamon and a little bit of freshly grated nutmeg, not pumpkin spice. In case you’re a pumpkin spice girlie, be at liberty so as to add 1 teaspoon right here however I made this for the entire true pumpkin lovers like myself who don’t need cloves and allspice overlaying up the flavour of true pumpkin.
Notice: Use pumpkin puree, NOT pumpkin pie filling. Need to make pumpkin cupcakes as an alternative? Click on right here!
Pumpkin Cake
15 oz can pumpkin puree
4 giant eggs
1.5 cups packed darkish brown sugar
1 cup vegetable oil
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Freshly grated nutmeg
Cream cheese frosting, recipe follows
- Preheat oven to 350 levels Fahrenheit. Grease and flour two 9″ cake pans.
- Combine collectively pumpkin, eggs, brown sugar, vegetable oil, maple syrup, and vanilla extract in a stand mixer till uniform in shade, scraping down the edges of the bowl just a few occasions as you go. Measure dry elements proper on prime, mixing simply till mixed.
- Divide into ready pans and bake till a toothpick inserted within the heart comes out clear, about 23-28 minutes. Cool within the pans for ten minutes, then take away and funky fully. Frost with cream cheese frosting and dirt with a little bit of cinnamon.
Cream Cheese Frosting
12 oz cream cheese (full fats!), at room temperature
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla
- Beat frosting elements till clean.
Blissful baking,
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