Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting

Course: Cake, Dessert

Cuisine: American

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: slices

Calories: 715kcal

Author: Becky Hardin

This easy pumpkin cake recipe is moist, rich, and chock-full of pumpkin flavor. The tangy cream cheese frosting is perfectly balanced.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
2 9-inch Round Cake Pan(s)
Stand Mixer
Piping Tip Set

Ingredients

For the Cake

13.25 ounces spice cake mix (1 box)
⅔ cup brown sugar
3 large eggs
2 large egg yolks
⅓ cup vegetable oil
¼ cup water
1 cup pumpkin puree not pumpkin pie filling! (about ½ can)*

For the Frosting

16 ounces cream cheese room temperature (2 bricks)
1 cup salted butter room temperature (2 sticks)
4-4½ cups powdered sugar
1½ teaspoons pure vanilla extract

Instructions

For the Cake

Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
Mix the cake mix, brown sugar, eggs, oil, water, and pumpkin in a large bowl.
13.25 ounces spice cake mix, ⅔ cup brown sugar, 3 large eggs, 2 large egg yolks, ⅓ cup vegetable oil, 1 cup pumpkin puree, ¼ cup water
Evenly divide the batter between the 2 prepared cake pans (about 521 grams per pan).
Place into the preheated oven on the center rack and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the cakes from the oven and place onto a wire cooling rack to let them completely cool.

For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 1-2 minutes.
16 ounces cream cheese, 1 cup salted butter
Add in the powdered sugar, starting with the smaller amount, and mix until incorporated. Add more powdered sugar as needed until the desired consistency is reached.
4-4½ cups powdered sugar
Add in the vanilla and mix to combine.
1½ teaspoons pure vanilla extract

For Assembly

Once the cakes have completely cooled, remove them carefully from the cake pans.
Place the first cake onto a plate or cake stand. Spoon about ⅔ cups of frosting onto the center and evenly spread using an icing spatula.
Add the second cake on top and frost the top and sides of the cake, using an icing spatula to get a smooth finish.
Spoon the remaining frosting into a piping bag fitted with an open star tip, then pipe swirls around the top of the cake. Cut into 12 slices and serve.

Notes

*Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, and will make this cake too sweet and spicy.

Tips:

Take care not to overmix the cake; otherwise, it could turn out crumbly.
I like to let the batter rest for 10-15 minutes before baking to let all the flavors meld.
To make cupcakes instead, divide the cake mix into the wells of a cupcake tin, filling each well about ⅔ full, and bake in a 300°F oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Let the cakes cool completely before removing them from the pan so they don't fall apart.
If the frosting is too thick, add in 1-2 teaspoons of milk and mix well. If it becomes too thin, mix in 1-2 tablespoons of powdered sugar.
Feel free to add a teaspoon of cinnamon or pumpkin pie spice to the frosting for a warmer flavor.
If you don't like cream cheese frosting, use this brown sugar frosting instead, or serve unfrosted slices with whipped cream and dulce de leche.
I opted for a simple and elegant finish on my pumpkin cake recipe. I simply spread on the cream cheese frosting, then used an open star tip with a piping bag, to pipe swirls around the edge of the cake.

Make-Ahead: Bake the cakes a day ahead and wrap tightly in plastic wrap. Frost the next day for easier assembly and cleaner slices.

Storage: Store pumpkin cake in an airtight container in the refrigerator for up to 3 days.

Nutrition