This moist pumpkin cake recipe stands out for its rich flavors, perfectly blending warm spices with the natural sweetness of pumpkin. The use of high-quality ingredients, such as pure pumpkin puree and freshly ground spices, along with the perfect combination of spices truly makes this cake one of a kind.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup applesauce
4 large eggs
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
In another bowl, mix the pumpkin puree, vegetable oil, applesauce, eggs, and vanilla extract. Whisk until smooth and well blended.
Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
In a medium bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and vanilla, mixing until smooth and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
