Ingredients

Spiced Pumpkin Cake with Cream Cheese Frosting

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Serves: Yields 12 servings

Ingredients:

Pumpkin spice cake:

2 teaspoons unsalted butter, room temperature, for greasing pans

3 cups (15-ounces) all-purpose flour, plus 2 tablespoons for dusting pans

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground allspice

½ teaspoon ground nutmeg

1 teaspoon kosher salt

1 cup (7-ounces) granulated sugar

1 cup (8-ounces) light brown sugar, tightly packed

1 cup canola oil

4 large eggs, room temperature

1 (15-ounce) can pumpkin purée

1 tablespoon vanilla bean paste

Zest of 1 medium orange, about 1 tablespoon

Cream cheese frosting:

6 ounces cream cheese, room temperature

6 ounces unsalted butter, room temperature

1 teaspoon vanilla bean extract

1½ cups (5 ¾-ounces) confectioners’ sugar

Preparation

Preheat an oven to 350°F and position an oven rack in the center. Butter the base and sides of two 8-inch cake pans with 2-inch sides. Dust with flour. Line the bottom with parchment paper.

To prepare the pumpkin spice cake: In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.

In the bowl of a stand mixer, fitted with a paddle attachment, combine the granulated and brown sugars and oil until just combined. Add the eggs, 1 at a time, beating until well combined after each addition. Add the pumpkin, vanilla and orange zest until just combined. Add the flour mixture, stirring until just incorporated.

Using a silicone spatula, divide the batter between the 2 prepared pans, smoothing the top and making a slight dip in the center. Place pans on a baking sheet and transfer to the oven to bake, until a cake tester or toothpick inserted in the center of the cake comes out clean, about 35 to 40 minutes.