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Divine Pumpkin Spice Cake with Cream Cheese Frosting

Pumpkin Spice Cake with Cream Cheese Frosting
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Create a moist and flavorful pumpkin spice cake topped with a rich and creamy cream cheese frosting. This recipe is perfect for fall gatherings and holidays.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup buttermilk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and mix until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth.
  11. Gradually add the powdered sugar, mixing until well combined.
  12. Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  13. Once the cakes are completely cool, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake.

Notes

  • Ensure your butter and cream cheese are at room temperature for the creamiest frosting.
  • You can test the cake for doneness by inserting a toothpick into the center; it should come out clean.
  • For extra spice, add a pinch more cinnamon or nutmeg to the cake batter.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.

Nutrition

Find it online: https://epicureempire.com/pumpkin-spice-cake-cream-cheese-frosting/