Easy Pumpkin Cake with Cream Cheese Frosting: A 3-Step Recipe for Fall! 🎃🍰✨
1. Introduction
Embrace the flavors of the season with this easy pumpkin cake recipe that’s perfect for autumn gatherings or a cozy weekend treat. This foolproof pumpkin cake with a luscious cream cheese frosting recipe guarantees a moist, flavorful dessert that everyone will love. Whether you’re a baking novice or a seasoned pro, this 3-step pumpkin cake recipe simplifies the process while delivering spectacular results.
2. Ingredients for This Delicious Pumpkin Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
3. How to Make Your Foolproof Pumpkin Cake — Step-by-Step
Mixing the Pumpkin Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine the sugars, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Baking the Cake
Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
Preparing the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla, mixing well after each addition. Once whipped to perfection, spread the frosting evenly over the cooled cake for that irresistible finish.
4. Tips for Perfect Storage and Serving
Store leftover pumpkin cake in an airtight container in the refrigerator for up to 3 days. To keep it moist and flavorful, remove from the fridge 30 minutes before serving. This cake pairs beautifully with a cup of hot coffee or a glass of apple cider. For a festive presentation, garnish with a sprinkle of cinnamon, pumpkin seeds, or whipped cream.
5. Creative Variations & Serving Ideas
Enhance your 3-step pumpkin cake with chopped pecans or walnuts for added crunch. You can also turn it into cupcakes for individual servings or layer it with additional frosting and decorative fall-themed toppers. A dusting of powdered sugar or caramel drizzle can elevate your cake even further.
6. Frequently Asked Questions (FAQs) about Pumpkin Cake
Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin that’s been cooked, pureed, and cooled. Use about 1 cup of cooked pumpkin in place of canned puree.
Is this recipe suitable for gluten-free diets?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Always check that all ingredients are certified gluten-free.
How long does it take to prepare and bake this pumpkin cake?
Overall, the process takes approximately 1 hour—about 20 minutes to prepare and 30-35 minutes to bake, plus cooling time.
7. Kitchen Tools That You Might Need for This Recipe
- KitchenAid Classic Iconic Stand Mixer — Making your frosting effortlessly smooth and fluffy, this stand mixer is perfect for mixing cream cheese frosting or batter.
- Ninja SLUSHi Pro RapidChill Drink Maker — Chill beverages or even your cake toppings quickly with this handy drink maker, ideal for convening festive fall gatherings.
- Cuisinart Compact Automatic Bread Maker — Want to make your own pumpkin bread? This bread maker simplifies the process for warm, homemade baked goods.
8. Related Recipes to Explore
9. Conclusion
This easy pumpkin cake with a quick 3-step process and creamy frosting is the ultimate fall dessert. Perfect for holiday gatherings, family dinners, or any cozy weekend, it combines the warm flavors of pumpkin and spices with the rich tang of cream cheese frosting. Give it a try and impress your friends and family with this delectable seasonal treat!
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Easy Pumpkin Cake with Cream Cheese Frosting: A 3-Step Recipe for Fall!
Enjoy the warm and comforting flavors of fall with this easy pumpkin cake topped with a luscious cream cheese frosting. Perfect for holiday gatherings and cozy weekends, this simple 3-step recipe delivers a moist, flavorful dessert that everyone will love.
- Total Time: 55-60 minutes
- Yield: 8 slices
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper. Mix dry ingredients in a large bowl. In a separate bowl, whisk sugars, oil, eggs, pumpkin, and vanilla. Combine wet and dry ingredients gently until just mixed.
- Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
- In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread frosting evenly over cooled cake. Serve and enjoy!
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to sit at room temperature for 30 minutes before serving to enhance flavor and texture.
- Optional garnishes include cinnamon, pumpkin seeds, or whipped cream for a festive presentation.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350 Kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
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