Description
Indulge in the warm, comforting flavors of fall with this Pumpkin Spice Cake topped with luscious Brown Sugar Cream Cheese Frosting. This cake is soft and moist, bursting with a delightful blend of spices that evoke cozy autumn gatherings. The rich brown sugar cream cheese frosting adds a creamy sweetness, making this dessert an ideal centerpiece for Thanksgiving or any festive occasion. Whether enjoyed as a simple treat at home or served at a holiday gathering, this cake is sure to impress everyone with its unique flavors and inviting aroma.
Ingredients
Scale
- 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
- ⅛ tsp Ground black pepper
- 150 g Unsalted butter
- 80 g Brown sugar
- 160 g Cream cheese
- 220 g Icing sugar
- Orange food color
- Pumpkin seeds (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, ground cloves, and black pepper.
- In a large mixing bowl, combine white sugar, brown sugar, eggs, vanilla extract, vegetable oil, and pumpkin puree. Beat until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Pour the batter into the prepared baking pan and bake for about 60 minutes or until a toothpick comes out clean.
- While cooling, prepare the frosting by beating butter and brown sugar until fluffy; then add cream cheese and icing sugar until smooth.
- Once cool, frost the cake and decorate with pumpkin seeds if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fall
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg