Pumpkin Cake with Cream Cheese Frosting

Completely spiced, moist pumpkin cake is topped with tangy cream cheese frosting for a simple and scrumptious dessert that’s as excellent for a weeknight as it’s to your Thanksgiving desk.

I like a dessert recipe that may pull double obligation. Like, a simple recipe which you could throw collectively on a weeknight that’s additionally scrumptious sufficient to serve to firm or to your Thanksgiving dessert.

My pumpkin pecan pie bars, puff pastry apple tart, and apple butter cake are all examples of those sorts of recipes.

This pumpkin cake with cream cheese frosting additionally matches that invoice. 

Easy pumpkin sheet cake with cream cheese frosting

You don’t must have been round right here lengthy to know that I’m all about pumpkin recipes from September by Thanksgiving. 

And over time, I’ve posted a handful of pumpkin cake recipes. We’ve acquired my nana’s pumpkin crunch cake (and her well-known pumpkin roll), pumpkin espresso cake, and even a pumpkin gooey butter cake.

However I spotted this yr that I’ve by no means shared a basic pumpkin sheet cake recipe. Clearly that needed to change instantly.

I tweaked my pumpkin bundt cake for this recipe. Because it’s made in a 9×13-inch pan, you don’t want any particular pans or gear – you don’t even want an electrical mixer for the cake batter. 

However simply because it’s simple to make, don’t suppose it isn’t scrumptious. This cake is stuffed with our favourite heat, fall spices and loads of pumpkin taste. The crumb is tender and the cake stays moist for days, even after refrigerating.

Add the tangy cream cheese frosting and also you’ve acquired a dessert that’s unimaginable sufficient to serve at Thanksgiving however easy sufficient to make on any ol’ weekday.

How one can make this pumpkin cake

To make my pumpkin cake, you will want:

• 2 1/4 cups granulated sugar
• 1 cup vegetable oil
• 3 massive eggs
• 1 1/2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 1/2 teaspoons pumpkin pie spice
• ½ teaspoon tremendous sea salt
• 1 (15-ounce) can pure pumpkin puree

One of many issues that retains this pumpkin cake so completely moist is the mixture of pumpkin puree and vegetable oil within the batter. Oil-based muffins (like carrot cake and zucchini cake) will not be simply simple to make – the oil retains the cake from drying out! 

Earlier than you begin baking, ensure you know tips on how to measure flour accurately. This can assist your cake end up excellent each time.

For the cream cheese frosting, you will want:

• 4 ounces softened cream cheese
• 1 tablespoon softened unsalted butter
• 2 cups confectioners’ sugar, sifted
• ½ teaspoon pure vanilla extract
• 1-2 tablespoons milk (non-obligatory)
• ¼ teaspoon pumpkin pie spice (non-obligatory)

Each the cream cheese and the butter should be softened earlier than making the frosting, in any other case it’s more likely to cut up.

The butter ought to soften shortly since we’re simply utilizing a small quantity. When you overlook to set the cream cheese out forward of time, try my ideas for softening cream cheese shortly. 

Out of powdered sugar? Don’t panic. Study tips on how to make powdered sugar and use that as an alternative!

Making the cake

When making the batter for this pumpkin cake, be at liberty to make use of a stand mixer or electrical hand mixer, however you too can combine it collectively by hand.

In a big bowl, combine the sugar and oil till effectively mixed. Add the eggs one after the other, then combine within the vanilla.

In a separate bowl, whisk collectively the dry substances: flour, baking powder, baking soda, pumpkin pie spice, and salt.

Alternate including the dry substances and the pumpkin to the moist substances. Add half of the dry substances, then all the pumpkin, then the second half of the dry substances. Be sure to combine effectively after every addition.

Unfold the batter right into a greased 9×13-inch pan. Bake at 350°F for 30-35 minutes, ensuring to rotate the pan simply previous the midway level for even baking.

The cake is completed with a toothpick or cake tester inserted into the middle comes out clear. Let the cake cool fully earlier than making the cream cheese frosting. 

For the frosting, use an electrical mixer to beat the cream cheese and butter collectively for about 2 minutes. Slowly add within the powdered sugar, then add within the vanilla and blend for an additional 2 minutes. 

In order for you the frosting to be thinner, add within the milk till it reaches your required consistency. For a little bit of a spiced taste, add within the non-obligatory pumpkin pie spice and blend till effectively mixed.

Unfold the frosting over the cake. Serve instantly or retailer within the fridge till able to serve.

Storage and freezing ideas

Since this pumpkin cake is topped with a cream cheese frosting, retailer it within the fridge for as much as 3 days. 

I believe the flavour solely will get higher with time, so it’s an ideal cake to make the day earlier than you propose to serve it. Let it sit at room temperature for as much as an hour earlier than serving.

You may as well freeze this cake for longer-term storage:

• Freeze the unfrosted cake by wrapping in plastic wrap, then heavy-duty foil. Freeze for as much as 2 months.
• If the pumpkin cake is already frosted, place it within the freezer till agency. Wrap effectively and freeze for as much as 1 month.
• For particular person slices, place on a sheet pan and freeze till agency. Retailer in a zip-top freezer bag and freeze for as much as 1 month.

For extra particulars, try my submit on tips on how to freeze cake. 

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