This pumpkin cake stands tall and proud, actually tastes like pumpkin, and is so fluffy and moist. It’s the most addicting fall treat that we crave year round. I really need you to believe me when I say I am obsessed with this cake. It’s easily one of my favorite pumpkin desserts and I’m not just saying that. Add some cinnamon or pumpkin spice to your frosting to jazz it up a little. Don’t tell anyone, but I’m also fan without any frosting.
To frost this cake, I use an offset spatula and only frost the top with nice swooping motions. If you wanted to get fancy you could pipe an edge around the cake! I also top with crushed gingersnaps just to give it a rustic look and because we love the taste of gingersnaps and pumpkin.
Can I make this a round cake?
Absolutely! This batter will make two beautiful 9″ round layers. Watch the bake time, though. They may take a little less time so start checking after 20 minutes.
Do I need to refrigerate it?
An unfrosted pumpkin cake can sit out covered at room temperature like most other cakes. We recommend refrigerating an iced one, however. A cold pumpkin cake is a very delicious pumpkin cake! The cake can be made a couple days ahead and then frosted when ready to serve.
Moist and Delicious Pumpkin Cake
FOR THE CAKE
- Cooking spray
- 2 c. all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/2 c. (1 stick) butter, softened
- 1 c. packed brown sugar
- 1/2 c. granulated sugar
- 4 large eggs
- 1 tsp. pure vanilla extract
- 1 (15-oz.) can pumpkin puree
FOR THE FROSTING
- 1 (8-oz.) block cream cheese, softened
- 4 tbsp. butter, softened
- 2 c. powdered sugar
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- Crushed gingersnaps, for topping
Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.
Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and a pinch of salt.
Lift cake out of pan by parchment paper and place on serving platter or cutting board. Frost cake using an offset spatula and top with crushed gingersnaps.
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