Pumpkin Spice Cake

Pumpkin Spice Cake

from togetherasfamily.com
95 min
15 servings

Welcome Fall and cooler weather this amazing homemade Pumpkin Spice Cake. A classic pumpkin cake that is so soft and moist thanks to the oil and pure pumpkin, baked in a 9x13 pan, with lots of warm pumpkin spice flavors, and then it's topped with a simple cream cheese frosting.

Ingredients

  • 2½ cups all-purpose flour
  • 1 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 can (15 oz) pure pumpkin
  • 1 cup vegetable or canola oil
  • 3 large eggs (beaten)
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese (softened)
  • 1/2 cup (1 stick) unsalted butter (softened)
  • 3 cups powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt ((omit if using salted butter))

Directions

  1. 1

    Preheat the oven to 350° F. Spray a 9x13 baking pan with cooking spray, set aside.

  2. 2

    In a large mixing bowl, the flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt. Stir with a wire whisk. Set aside.

  3. 3

    In a separate smaller mixing bowl, add the pure pumpkin, oil, beaten eggs, whole milk, and vanilla extract. Whisk together with a wire whisk, or you can use hand mixer if wanted, until ingredients are thoroughly mixed. * For beaten eggs : Crack the eggs into a separate bowl and use a fork to stir them up, then add them into the batter.

  4. 4

    Add the wet ingredients into the larger bowl of dry ingredients. Mix until everything is combined and no flour streaks or spots remain in the batter.

  5. 5

    Pour the pumpkin cake batter into the prepared pan. Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean.* The edges will turn golden brown and pull away from the sides of the pan, and the cake will be puffy in the middle, and a toothpick inserted in should come out clean or with crumbs, not wet batter. * Mine takes almost exactly 30 minutes to bake.

  6. 6

    Remove the cake from the oven and allow it to cool completely before frosting.Once cooled, you can either frost it and serve. Or you can cover the cooled cake with a lid or tin foil and refrigerate it until ready to serve. The cake can also stay out at room temperature, unfrosted, if needed.

  7. 7

    Place the softened cream cheese and butter into a mixing bowl, or use a stand mixer, and beat on low speed, increasing speed as needed, until it's smooth and creamy.