Pumpkin Cake
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!
Servings: 32 people
Ingredients
Pumpkin Cake
- 1 ¼ cups canola oil
- 3 large eggs — room temperature
- 1 cup sugar
- 1 ⅓ cups light brown sugar
- 13 ½ tablespoons pumpkin puree
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 4 teaspoons pumpkin spice mix
- 4 teaspoons cinnamon
- 2 ¾ cups all-purpose flour
Cream Cheese Buttercream
- 21 ounces cream cheese — room temperature
- 18 tablespoons unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¾ teaspoons cinnamon
Instructions
Make Cake
- Preheat your oven to 350°F conventional or 325°F convection. Line two 9-inch round pans with parchment paper and spray or lightly butter them.
- Whisk together baking powder, baking soda, salt, pumpkin spice, cinnamon, and flour in a medium bowl. Set aside.
- In a large bowl, whisk the eggs and then whisk in the canola oil until the mixture looks emulsified and uniform.
- Whisk in the granulated sugar, brown sugar, and pumpkin puree. Gradually fold in the dry ingredients until very few lumps remain.
- Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula.
- Bake for 16 to 20 minutes, until golden brown, the center springs back when pressed lightly, and the sides have pulled slightly away from the pan.
- Cool the cakes in the pans for 10 minutes, then transfer carefully to wire racks set over a baking sheet. The layers will be quite soft, so handle them gently.
Make Buttercream
- While the cakes cool, beat the cream cheese, butter, and powdered sugar in a stand mixer with the paddle attachment until smooth. Add the vanilla and cinnamon and mix to combine.
Assemble
- Place the first cake layer on a stand, spread with the cream cheese buttercream. Then place the second layer on top, and finish frosting the outside of the cake.
Video
Notes
Yield: Two 9-inch rounds
Doneness Cue: The center springs back when pressed lightly, and the sides of the cake crack slightly and pull away from the pan.
Storage: Store unfrosted cake layers well-wrapped at room temperature, in the refrigerator, or frozen. Store unused cream cheese buttercream in an airtight container in the refrigerator for up to 2 weeks. A frosted cake can sit at room temperature for up to three days before the buttercream begins to spoil. For longer storage, refrigerate.
Make Ahead: Bake and fully cool the layers, wrap well, and store at room temperature, refrigerated, or frozen until ready to frost. The buttercream can be made up to 2 weeks ahead and kept refrigerated in an airtight container.
Doneness Cue: The center springs back when pressed lightly, and the sides of the cake crack slightly and pull away from the pan.
Storage: Store unfrosted cake layers well-wrapped at room temperature, in the refrigerator, or frozen. Store unused cream cheese buttercream in an airtight container in the refrigerator for up to 2 weeks. A frosted cake can sit at room temperature for up to three days before the buttercream begins to spoil. For longer storage, refrigerate.
Make Ahead: Bake and fully cool the layers, wrap well, and store at room temperature, refrigerated, or frozen until ready to frost. The buttercream can be made up to 2 weeks ahead and kept refrigerated in an airtight container.
Nutrition
Calories: 337kcal | Carbohydrates: 33g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 179mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1458IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 1mg