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pumpkin cake with cream cheese icing
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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
    pumpkin cake batter
  • Slowly add in the flour mixture until just combined
    pumpkin cake batter
  • 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
    pumpkin cake with cream cheese icing