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Irresistible Pumpkin Cake with Cinnamon Cream Cheese Frosting Awaits!

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
  • 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
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 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 together oil, eggs, pumpkin puree, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed.
  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 together cream cheese and butter until smooth.
  9. Gradually add powdered sugar and cinnamon, mixing until well combined.
  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 a pinch of ground ginger or cloves to the batter.
  • This cake can be made a day in advance and stored in the refrigerator.
  • Serve with a sprinkle of cinnamon on top for added flavor.

Nutrition

Find it online: https://recipesdays.com/irresistible-pumpkin-cake-cinnamon-cream-cheese-frosting-4/