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Irresistible Pumpkin Cake with Cinnamon Cream Cheese Frosting Delight!

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

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 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, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, vegetable oil, and eggs 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 and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to 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 ground cinnamon, mixing until creamy.
  10. Once the cakes are completely cool, spread frosting between the layers and on top of the cake.

Notes

  • For a spicier flavor, add a pinch of ground ginger or cloves to the batter.
  • 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 texture.

Nutrition

Find it online: https://recipesdays.com/irresistible-pumpkin-cake-cinnamon-cream-cheese-frosting-3/