Description
This pumpkin cake is fluffy, moist (yep, we’re using the word “moist”), and slathered in the kind of cream cheese frosting that makes you forget about manners and just eat it straight from the bowl.
Equipement:
Ingredients
Scale
- 1 2/3 cups fresh pumpkin puree or 15 oz / 425g canned pure pumpkin
- 4 large eggs (55–60g each), room temp
- 1 2/3 cups white sugar (or caster/superfine sugar)
- 1 cup vegetable or canola oil (or any neutral oil)
- 2 cups all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp kosher or cooking salt
- 6 oz / 180g cream cheese block, room temp
- 1 cup / 225g unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar, sifted
- 1/3 – 1/2 cup maple syrup
- 1/2 cup pecans, roughly chopped
Instructions
- Preheat oven to 350°F (180°C). Grease and line a 9×13 inch baking pan.
- In a large bowl, beat eggs, sugar, oil, and pumpkin puree until smooth and slightly fluffy.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- Combine the dry mixture with the wet, stirring until just combined. Don’t overmix.
- Pour batter into prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, beat cream cheese, butter, and vanilla until creamy. Gradually add powdered sugar and beat until smooth and fluffy.
- Spread frosting over cooled cake, drizzle with maple syrup, and sprinkle chopped pecans on top.
Notes
The cake stays moist for 2–3 days at room temp (covered) or refrigerate if frosted. Can be frozen unfrosted for up to 2 months. Swap cinnamon for pumpkin pie spice for more fall vibes. If using salted butter, skip added salt in the batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin cake, fall baking, cream cheese frosting, moist cake