Pumpkin Cake with Cream Cheese Frosting
Pumpkin Cake with Cream Cheese Frosting Moist Pumpkin Spiced Cake with a Sweet Cream Cheese Frosting. The best Fall pumpkin layered cake recipe!
Servings: 16
Equipment
Ingredients
- 1 cup Oil (such as canola oil)
- 2 cups Sugar
- 4 large Eggs
- 2 teaspoons Vanilla
- (1) 15-ounce can Pure Pumpkin Puree
- 1 teaspoon Pumpkin Spice
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Cream Cheese Frosting:
- 1/2 cup Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 4 to 4 1/2 cups Powdered Sugar
- 1 Tablespoon Heavy Cream or Milk
- 1 teaspoon Vanilla or Vanilla Bean Paste
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, mix oil and sugar for 4 minutes. Add eggs and vanilla and mix for 1 minute longer. Stir in pumpkin puree.
- Fold in flour, baking powder, baking soda, pumpkin spice, and salt.
- Spray three 8-inch cake pans with non-stick cooking spray. Evenly pour the cake batter into each pan. Bake for 18-23 minutes or until the toothpick comes out clean. Let cool and then remove cakes from pans. Set aside.
Cream Cheese Frosting:
- In a mixing bowl, cream together softened butter and cream cheese for 2-3 minutes. Stir in powdered sugar and vanilla.
- Once the cake layers have cooled, spread each layer with cream cheese frosting.
Notes
For extra cream cheese frosting, you can 1 1/2 times the recipe.