As the leaves begin to change and a crispness fills the air, there’s nothing quite like the comforting aroma of freshly baked pumpkin goods to usher in the autumn season. This Pumpkin Cake, a true embodiment of fall, stands out as the ultimate dessert. It’s incredibly moist, bursting with a harmonious blend of warm spices, and crowned with a luscious cinnamon cream cheese frosting. Prepare for this recipe to become a cherished tradition in your home every fall!
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Embrace the vibrant flavors of autumn with this remarkably easy and utterly delightful Pumpkin Cake. While pumpkin undeniably reigns supreme this time of year, we understand that apple lovers and zucchini enthusiasts might also be seeking seasonal treats. If your heart yearns for apples, be sure to explore our Caramel Apple Bundt Cake, a delightful choice for any gathering. And for those still clinging to the last bounties of summer zucchini, our Pineapple Zucchini Cake with Cream Cheese Frosting offers a perfectly moist and flavorful alternative.
This pumpkin cake recipe truly earns its spot as a permanent fixture in your baking repertoire. I vividly recall bringing it to a recent family dinner, intending to exercise restraint with sweets. However, the irresistible allure of this cake proved too powerful. I found myself repeatedly sneaking “just one more” small slice. Ultimately, I had to strategically offload the remainder of the cake before heading home, knowing full well that its presence in my kitchen would lead to its swift disappearance. In fact, I was so tempted that it might not have even survived the car ride home!
What truly elevates this pumpkin cake, particularly the frosting, is the generous inclusion of cinnamon. I’ve made a personal decree to incorporate more cinnamon into everything, as its addition to the cream cheese frosting here transformed it from delicious to absolutely unforgettable. It’s an ingredient you simply cannot afford to skip if you want to capture that quintessential fall flavor. Can you almost smell the delightful blend of pumpkin and warm spices filling your home already? It’s the scent of autumn bliss, a prelude to cozy evenings and festive gatherings.
Secrets to an Exceptionally Moist Pumpkin Cake
One of the most praised qualities of this pumpkin cake is its incredible moistness and tender crumb. Achieving this perfect texture isn’t by accident; it’s a result of a careful selection of ingredients working in harmony. Here are the key components that ensure your cake remains wonderfully soft and never dry:
- The Power of Pumpkin: Naturally, pumpkin is the star of our pumpkin cake. Beyond its delicious flavor, pumpkin puree is a powerhouse for moisture. Its high water content and natural fibers contribute significantly to a tender and succulent cake. When selecting pumpkin, always opt for pure canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If you’re feeling ambitious, homemade pumpkin puree can also be used, just remember to drain any excess liquid before measuring to maintain the right batter consistency.
- Applesauce: A Moisture Booster: In many recipes, butter or oil provides richness and moisture. Here, applesauce steps in to offer a healthy dose of moisture without adding excessive fat. It helps to keep the cake light and tender while infusing a subtle, complementary fruitiness that enhances the overall flavor profile.
- The Role of Oil: While butter imparts a distinct flavor, vegetable oil is often superior for creating an exceptionally moist cake. Oil, being 100% fat, coats more of the flour particles than butter, which contains water and milk solids. This results in less gluten development and a softer, more tender crumb. Given the abundance of warm spices and rich pumpkin flavor in this cake, the nuanced flavor of butter wouldn’t be as prominent anyway, making oil the ideal choice for texture.
- The Decadent Frosting: Don’t underestimate the frosting’s contribution to the cake’s moistness! This recipe features a generous, thick layer of cinnamon cream cheese frosting. Not only is it utterly delicious, but this rich frosting also acts as a protective barrier, sealing in the cake’s moisture. This is especially beneficial for leftovers, preventing the cake from drying out and ensuring each slice remains as fresh and delectable as the first.
Crafting Your Perfect Pumpkin Cake: A Step-by-Step Guide
Creating this delightful pumpkin cake is surprisingly straightforward, yielding a homemade treat that tastes far more complex than the effort required. Follow these simple steps to bring a taste of autumn into your kitchen:
Part 1: Preparing the Cake Batter
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan, or spray it thoroughly with a nonstick cooking spray to prevent sticking. For an extra clean release, you can also line the bottom with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisking ensures that the leavening agents and spices are evenly distributed, preventing pockets of unmixed ingredients in your final cake. Set this bowl aside.
- Mix Wet Ingredients: In a separate, even larger mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine the pure pumpkin puree, granulated sugar, applesauce, and vegetable oil. Beat these ingredients together until they are well incorporated and smooth.
- Incorporate Eggs: Once the pumpkin mixture is smooth, add the eggs one at a time, beating just until each egg is fully combined before adding the next. Be careful not to overbeat the eggs at this stage, as overmixing can lead to a tougher cake texture. Adding them last helps maintain the cake’s desired tenderness.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed, or stir by hand, just until the flour is fully incorporated and no dry streaks remain. It’s crucial not to overmix the batter; overmixing can develop the gluten in the flour too much, resulting in a dense and chewy cake instead of a light and fluffy one. A few small lumps are perfectly fine.
- Bake to Perfection: Pour the prepared batter evenly into your greased 9×13-inch baking pan. Place it in the preheated oven and bake for approximately 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back slightly when gently pressed.
- Cool Completely: Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely. This step is vital; frosting a warm cake will cause the frosting to melt and slide right off.
Part 2: Preparing the Cinnamon Cream Cheese Frosting
- Cream the Basics: In a clean mixing bowl, combine the softened cream cheese and unsalted butter. It’s essential that both are at room temperature to ensure a smooth, lump-free frosting. Beat them together on medium-high speed until the mixture is light, fluffy, and completely smooth. This usually takes about 2-3 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar (confectioners’ sugar) to the creamed mixture, one cup at a time, beating well after each addition until fully incorporated. There’s no need to sift the powdered sugar unless it’s very lumpy.
- Flavor the Frosting: Once all the powdered sugar is mixed in, beat in the heavy cream, ground cinnamon, and vanilla extract. Continue beating until the frosting is smooth and creamy.
- Adjust Consistency (if needed): If your frosting seems too stiff, you can add a tiny bit more heavy cream, about a teaspoon at a time, beating thoroughly after each addition until you reach your desired spreadable consistency. If it’s too thin, you can add a little more powdered sugar.
- Frost and Serve: Once the cake has cooled completely, use an offset spatula or a knife to generously spread the cinnamon cream cheese frosting evenly over the top of the cake. For an extra touch, you can sprinkle a little more cinnamon on top. Slice and serve this delightful autumn treat!
Pro Tips and Smart Tricks for Your Pumpkin Cake Success
While this pumpkin cake recipe is designed to be incredibly easy and almost as quick as a boxed mix, a few expert tips and tricks can elevate your baking experience and guarantee perfect results every time. Whether you’re a novice baker or a seasoned pro, these insights will help you achieve the moistest, most flavorful pumpkin cake possible:
- Avoid Overmixing the Batter: This is a golden rule for most baked goods, especially cakes and muffins, and it’s critical for your pumpkin cake. Over-mixing develops the gluten in the flour too much, which can lead to a tough, rubbery texture instead of the tender, moist crumb we’re aiming for. Mix just until the dry ingredients are incorporated and no streaks of flour remain – a few small lumps are perfectly normal and preferred over overmixing.
- Spice Blend Customization: The recipe provides a specific blend of warm spices, but feel free to customize it to your preference. You can easily substitute the individual spices with a good quality pumpkin pie spice blend. A good starting point would be 2 teaspoons of pumpkin pie spice along with 1 teaspoon of extra cinnamon for that extra warmth, or simply use 3 teaspoons of pumpkin pie spice for a classic flavor profile. I personally adore cinnamon, so I tend to lean towards a more cinnamon-forward blend!
- Perfecting Your Frosting Consistency: For the creamiest, fluffiest cinnamon cream cheese frosting, ensure your cream cheese and butter are at proper room temperature. Beat them together extensively until they are light, airy, and smooth. This step can take a few minutes, depending on whether you’re using a hand mixer or a stand mixer. Don’t rush it; this thorough beating incorporates air, giving your frosting its wonderful texture.
- Storage and Enjoyment: Any leftover pumpkin cake should be covered tightly and stored in the refrigerator. The frosting helps seal in moisture, keeping the cake fresh. Interestingly, many find this cake tastes even better on the second day, especially when enjoyed cold straight from the refrigerator. The flavors have more time to meld and deepen, making for an even more satisfying treat. This cake also freezes beautifully for up to 2-3 months. Wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil. Thaw in the refrigerator overnight before serving.
- Serving a Crowd Made Easy: This 9×13-inch sheet cake is ideal for feeding a gathering. It can easily be cut into smaller, bite-sized pieces for parties or larger slices for a more substantial dessert. Consider garnishing with a sprinkle of extra cinnamon, a dusting of powdered sugar, or even some candied pecans for added flair and texture. A drizzle of caramel sauce can also elevate the indulgence.
More Irresistible Pumpkin Recipes for Your Fall Fix
If this Pumpkin Cake has ignited your love for all things pumpkin, you’re in luck! The versatility of pumpkin means there are endless delicious possibilities to explore throughout the autumn season. Here are some more of our favorite pumpkin-infused treats that you simply can’t miss:
- Oatmeal Pumpkin Chocolate Chip Cookies: A delightful twist on a classic, combining chewy oats, rich chocolate chips, and the comforting taste of pumpkin.
- Pumpkin Muffins with Chocolate Chips: Perfect for breakfast or a snack, these moist muffins are studded with chocolate chips for an extra touch of sweetness.
- Pumpkin Pie Cake: Get the best of both worlds with this ingenious dessert that combines the creamy texture of pumpkin pie with the easy preparation of a cake.
- Pumpkin Cheesecake with Caramel Sauce: Indulge in a luxurious, creamy pumpkin cheesecake, elevated by a decadent homemade caramel sauce.
- Pumpkin Cobbler: A warm, comforting dessert featuring a spiced pumpkin base topped with a tender, biscuit-like crust.
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Pumpkin Cake with Cinnamon Cream Cheese Frosting
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Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 (15 oz) can pure pumpkin puree (or homemade)
- 1 1/4 cups sugar
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 4 eggs
Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese at room temperature
- 1/2 cup butter at room temperature
- 3 cups powdered sugar
- 1 teaspoon heavy cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF (175°C). Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves.
- In another large bowl, or the bowl of a stand mixer, combine the pumpkin, sugar, applesauce, and oil. Mix to combine. Add the eggs and mix just until combined. Add the dry ingredients and mix just until combined and no dry spots remain. Do not overmix.
- Pour the batter into the prepared pan. Bake in the preheated oven until a tester inserted in the middle comes out clean, 25-30 minutes.
- Cool the cake completely on a wire rack before frosting.
- To make the frosting: Combine the room temperature cream cheese and butter and beat until smooth and fluffy, about 3 minutes. Slowly start adding the powdered sugar, mixing until it is all incorporated. Mix in the heavy cream, cinnamon and vanilla extract. Add more cream in small increments if needed to get a perfectly spreadable frosting consistency.
- Frost the cooled pumpkin cake generously with the cinnamon cream cheese frosting and serve immediately or refrigerate.
- Cover and refrigerate any leftover cake for optimal freshness.