There’s something about the flavors of pumpkin and spices that makes this pumpkin cake with cream cheese icing the ultimate pumpkin cake. The cake is incredibly moist, thanks to the rich pumpkin puree. The spices-cinnamon, nutmeg, ginger, and cardamom-gives it a spiced flavor. It all gets topped with cream cheese icing, for the perfect balance of sweet and spice. It is truly our favorite pumpkin cake.
Pumpkin Cake with Cream Cheese Icing
Ingredients
- 3 ⅓ cups flour 400 g
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons cinnamon
- 2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon ginger
- 2 teaspoons cardamom
- 2 cups pumpkin puree
- 2 cup veggie oil
- 2 2/3 cup sugar 530 g
- 1 teaspoon salt
- 6 eggs
Cream Cheese Icing:
- 2 sticks softened salted butter 226 g or 1 cup
- 1 stick cream cheese 226 g or 1 cup
- ¼ teaspoon salt
- ½ teaspoon almond extract optional
- 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
- 3-4 cups powdered sugar depending on how stiff you want the icing
Instructions
Cake:
- Preheat oven to 325
- Line 3 8” round cake pans with cooking spray and parchment paper and set aside
- Sift together dry ingredients in a bowl and set aside
- Mix together pumpkin, oil, sugar, salt, and eggs
- Slowly add in the flour mixture until just combined
- Divide the batter evenly into the prepared cake pans
- Bake for around ~35 minutes or until tester comes out clean
Cream Cheese Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar ½ cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Assembly: spread the icing onto the cooled cake
