Description
This Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting is a moist and flavorful autumn treat, combining warm spices and rich pumpkin puree with a luscious, creamy frosting. Perfect for cozy gatherings and festive celebrations.
Ingredients
Scale
Cake Ingredients
- 150 g white granulated sugar
- 150 g brown sugar
- 2 tsp vanilla extract
- 3 eggs
- 180 ml vegetable oil
- 400 g pumpkin puree
- 230 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- â…› tsp ground black pepper
Frosting Ingredients
- 150 g unsalted butter
- 80 g brown sugar
- 160 g cream cheese
- 220 g icing sugar
- orange food color
- pumpkin seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Sugars and Eggs: In a large bowl, combine white and brown sugars. Add in eggs and vanilla extract, beating the mixture until it becomes light and fluffy.
- Add Wet Ingredients: Gradually stir in vegetable oil and pumpkin puree until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and ground black pepper to evenly distribute spices.
- Incorporate Dry into Wet: Slowly mix the dry ingredients into the wet pumpkin mixture until just combined, avoiding overmixing to keep the batter light.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: Beat unsalted butter and brown sugar together until creamy. Add cream cheese and icing sugar, then beat again until smooth and homogenous. Add orange food coloring to desired shade and mix well.
- Frost and Garnish: Once the cake has cooled completely, spread the cream cheese frosting evenly on top. Garnish with pumpkin seeds if desired, slice, and serve.
Notes
- Make sure the cake is completely cool before frosting to prevent melting.
- You can substitute pumpkin pie spice for the individual spices if desired.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, use dairy-free cream cheese and butter alternatives.
- To enhance presentation, toast the pumpkin seeds before garnishing.
