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Silky Pumpkin Cake with Cream Cheese Frosting

An incredibly moist and tender pumpkin cake with warm fall spices, topped with a tangy cream cheese frosting for the perfect autumn dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert, pumpkin cake recipes
Cuisine American
Servings 10 servings
Calories 420 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs room temperature
  • 1 can 15 oz pure pumpkin puree
  • 1/2 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 8 oz block cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • Pinch of salt

Instructions
 

  • Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • In a large bowl, beat the granulated sugar, brown sugar, and oil together until well combined. Add the eggs one at a time, beating well after each addition.
  • Mix in the pumpkin puree and vanilla extract until smooth.
  • Alternately add the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined — do not overmix.
  • Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • While the cakes cool, make the frosting. Beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
  • Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla and salt, then increase to medium speed and beat for 1-2 minutes until fluffy.
  • Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  • Refrigerate the cake for at least 30 minutes before slicing to set the frosting. Serve chilled or at room temperature.

Notes

1. For a dairy-free version, use vegan butter, vegan cream cheese, and plant-based milk with a splash of lemon juice for buttermilk.
2. To make ahead, bake the cake layers up to 2 days in advance and store them wrapped tightly at room temperature.
3. Frost the day you plan to serve.
4. Leftover cake keeps in the refrigerator for up to 5 days.
5. Bring slices to room temperature for the best flavor and texture.
6. If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk.
7. Let it sit for 5 minutes before using.
8. This recipe also works beautifully as a 9x13-inch sheet cake — bake for 30-35 minutes and double the frosting if desired.