I couldn’t be extra in love with this Pumpkin Cake topped with dreamy cream cheese frosting. It’s so moist and filled with pumpkin taste. The very best half? It’s one of many best muffins I’ve ever made!
This cake is elegant sufficient for firm however simple sufficient to make all fall. It’s additionally good for Halloween, Thanksgiving, or a Cinderella occasion.
This cake makes use of cinnamon and a little bit of freshly grated nutmeg, not pumpkin spice. For those who’re a pumpkin spice girlie, be happy so as to add 1 teaspoon right here however I made this for all the true pumpkin lovers like myself who don’t need cloves and allspice masking up the flavour of true pumpkin.
Be aware: Use pumpkin puree, NOT pumpkin pie filling. Need to make pumpkin cupcakes as a substitute? 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 coloration, scraping down the perimeters of the bowl just a few instances as you go. Measure dry components proper on high, mixing simply till mixed.
- Divide into ready pans and bake till a toothpick inserted within the middle 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 mud 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 components till clean.
Glad baking,
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