Description
A moist and flavorful Pumpkin Spice Cake topped with creamy, smooth cream cheese frosting. This classic fall dessert combines warm spices and pumpkin puree for a deliciously comforting treat perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1/2 cup shortening (or unsalted butter, 4 ounces)
- 1 1/4 cups granulated sugar (250 grams)
- 2 large eggs (beaten)
- 2 1/4 cups sifted cake flour (293 grams)
- 2 1/2 teaspoons baking powder (10 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1 teaspoon salt (5 grams)
- 2 teaspoons ground cinnamon (4 grams)
- 1 teaspoon pumpkin pie spice (2 grams)
- 1 cup solid-pack pumpkin
- 3/4 cup 2% milk (6 ounces)
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese (room temperature)
- 3/4 cup unsalted butter (room temperature, 6 ounces)
- 3 1/2 cups powdered sugar (455 grams)
- 1 tablespoon vanilla extract (13 grams)
Optional Topping
- 1 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350º Fahrenheit. Grease and flour two 9-inch round cake pans to prevent sticking during baking.
- Cream Shortening and Sugar: In a stand mixer, cream the shortening until smooth. Gradually add the granulated sugar and continue creaming until the mixture is light and fluffy. Then blend in the beaten eggs thoroughly.
- Sift Dry Ingredients: In a separate bowl, sift together cake flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside.
- Mix Pumpkin and Milk: In a small bowl, whisk together the solid-pack pumpkin and 2% milk until well combined.
- Combine Ingredients: Add the dry ingredients alternately with the pumpkin mixture to the egg mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-22 minutes or until the top center of the cake springs back when lightly touched.
- Prepare Cream Cheese Frosting: While the cakes bake, beat the cream cheese and butter with an electric mixer until light and fluffy, about 2 minutes. With the mixer on low, gradually add powdered sugar in half-cup increments until fully incorporated. Add vanilla extract and beat on medium speed for about 3 minutes until smooth and creamy.
- Assemble Cake: Place one cake layer on a cake plate. Spread a thick, even layer of frosting on top using an offset spatula. Place the second cake on top.
- Frost Cake: Use the remaining frosting to cover the top and sides of the cake evenly. Smooth the frosting for a polished finish.
- Add Optional Pecans: If desired, gently press chopped pecans around the sides of the frosted cake immediately after frosting to adhere.
Notes
- Make sure all ingredients for the frosting are at room temperature for best mixing results.
- Sifting the flour and spices helps to ensure a light and fluffy cake texture.
- The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- To store, keep the cake covered in the refrigerator for up to 3 days.
- You can substitute shortening with unsalted butter for a richer flavor.
- Optional pecans add a nice crunch, but the cake is delicious without them as well.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Spice Cake, Cream Cheese Frosting, Fall Desserts, Pumpkin Cake, Holiday Cake
