Pumpkin Cake

Pumpkin Cake

from sallysbakingaddiction.com
Cake
45 min

This is the BEST pumpkin cake I've ever had and I know you'll feel the same way! It's supremely moist, soft, rich, and spiced with pumpkin spice flavor.

Ingredients

  • 2 cupsall-purpose flour (spooned & leveled)
  • 2 teaspoonsbaking powder
  • 1 teaspoonbaking soda
  • 1 teaspoonsalt
  • 1 ½ teaspoonsground cinnamon
  • 2 teaspoonsstore-bought or homemade pumpkin pie spice
  • 1 cupcanola or vegetable oil
  • 4 largeeggs
  • 1 cuppacked light or dark brown sugar
  • ½ cupgranulated sugar
  • 1can pumpkin puree
  • 1 ½ teaspoonspure vanilla extract
  • 8 ouncesfull-fat brick cream cheese, softened to room temperature
  • ½ cupunsalted butter, softened to room temperature
  • 3 cupsconfectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoonpure vanilla extract
  • ⅛ teaspoonsalt

Directions

  1. 1

    Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan. I always use this glass pan.

  2. 2

    Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

  3. 3

    Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

  4. 4

    Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.

  5. 5

    In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

  6. 6

    Cover leftover cake tightly and store in the refrigerator for 5 days.