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Irresistible Pumpkin Cake with Cinnamon Cream Cheese Frosting Awaits You!

Irresistible Pumpkin Cake with Cinnamon Cream Cheese Frosting
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A deliciously moist pumpkin cake topped with a rich cinnamon cream cheese frosting, perfect for fall celebrations.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the oil, eggs, and pumpkin puree until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat the cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, vanilla extract, and cinnamon, mixing until creamy.
  10. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • For a spicier flavor, add more cinnamon or a pinch of cloves.
  • This cake can be made a day in advance and stored in the refrigerator.
  • Decorate with chopped nuts or a sprinkle of cinnamon for added flair.

Nutrition

Find it online: https://recipesdays.com/irresistible-pumpkin-cake-cinnamon-cream-cheese-frosting-2/