This easy Pumpkin Cake recipe can be entirely made in one bowl! You’ll fall for this tender, moist, spice-infused pumpkin cake layered with creamy cinnamon cream cheese frosting!
Preheat your oven to 350°F (convection or regular), and line 2, 9” round pans with parchment paper. Spray your pans with a neutral oil, or lightly butter it, whichever is your preference.
In a medium bowl, whisk together baking powder, baking soda, salt, pumpkin spice, cinnamon and flour; set aside.
In a large bowl, whisk the eggs followed by the oil until emulsified.
Whisk the granulated sugar and light brown sugar into your wet mixture, followed by the pumpkin puree. Gradually fold in the dry ingredient mixture until very few lumps remain.
Bake:
Divide your cake batter between your two prepared pans. Grab an offset and use it to spread the tops of the batter so they look even.
Bake in the preheated oven for 16-20 minutes, or until golden brown and the center springs back when pressed lightly. You will also see that the sides of the cake will have cracked and pulled away a little from the pans.
Allow the cakes to cool in their pans for about 10 minutes and then cool completely on wire cooling racks over a baking sheet. Be careful not to squish your cakes, they are going to be quite soft. While the cakes are cooling, prepare your buttercream.
Make buttercream:
In a stand mixer with the paddle attachment, cream together cream cheese, butter, and sugar until smooth. Add cinnamon and vanilla extract.
Assemble your cake:
Once cakes are cool, you can start frosting. I like to cover my cake stand with parchment paper strips so that the frosting doesn’t spill onto it. Place the first layer of your cake on your cake stand, take your buttercream and spread it on the first layer. Place the second layer on top, and finish frosting. Enjoy!
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Notes
Flavor Tips - Be sure to grab pure pumpkin puree and not pumpkin pie mix! I would not suggest substituting homemade pumpkin puree due to the varying moisture content. Variations - You can substitute Canola Oil for another neutral tasting oil, and even coconut oil, with little change to the flavor.Storage - Store unfrosted pumpkin cake well-wrapped at room temperature, in the refrigerator, or frozen. Store unused cream cheese buttercream in an airtight, clean container in the refrigerator for up to 2 weeks. Once frosted, cake can be kept at room temperature for up to three days before the buttercream spoils. For longer storage, store in the refrigerator.Yield: 2, 9” Rounds