Why Make This Recipe
Pumpkin Cake with Cream Cheese Frosting is a delightful treat that brings the flavors of autumn to your table. It’s moist, flavorful, and topped with a creamy frosting that adds just the right amount of sweetness. This cake is perfect for gatherings, birthdays, or simply enjoying with a cup of coffee or tea. Plus, it’s easy to make and requires simple ingredients, making it a great baking project for both beginners and seasoned bakers.
How to Make Pumpkin Cake with Cream Cheese Frosting
Ingredients:
- 1 2/3 cups fresh pumpkin puree (I use this (Note 1))
- 15 oz / 425g canned pure pumpkin (1 can) (Note 1)
- 4 large eggs (55-60g/2oz each, at room temperature)
- 1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
- 1 cup vegetable or canola oil (or other neutral flavored oil)
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking/kosher salt (Note 3)
- 6 oz / 180g cream cheese (block, at room temperature, Note 4)
- 1 cup / 225g unsalted butter (softened)
- 1 tsp vanilla extract
- 4 cups soft icing sugar/powdered sugar (sifted, Note 5)
- 1/3 – 1/2 cup maple syrup (don’t be shy!)
- 1/2 cup pecans (roughly chopped)
Directions:
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Preheat the oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper, leaving an overhang (Note 6).
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Make the Batter: In a large bowl, whisk together the eggs, sugar, oil, and pumpkin. Add the remaining ingredients and mix well until combined.
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Bake: Pour the batter into the prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
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Cool: Allow the cake to cool for 10 minutes in the pan before turning it out onto a cooling rack. Let it cool completely for about 2 hours before frosting.
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Make the Frosting: In a bowl, beat together the cream cheese and butter until creamy. Add vanilla and slowly mix in the sifted icing sugar until smooth.
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Frosting: Spread the frosting on the cooled cake, then use the back of a spoon to create swirly dents. Drizzle maple syrup over the dents to form syrup pools. Finish by sprinkling with chopped pecans, then serve.
How to Serve Pumpkin Cake with Cream Cheese Frosting
Serve the cake at room temperature, either as a dessert or an afternoon snack. It pairs wonderfully with coffee or tea. For an extra treat, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
How to Store Pumpkin Cake with Cream Cheese Frosting
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Make sure to keep it tightly sealed to maintain its freshness. You can also freeze the cake without frosting for up to 3 months. Just make sure to wrap it well before freezing.
Tips to Make Pumpkin Cake with Cream Cheese Frosting
- Ensure your eggs and cream cheese are at room temperature to help them mix easier.
- Don’t overmix the batter; combine until just mixed to keep the cake light and airy.
- If you like a spicier cake, feel free to add additional spices like nutmeg or ginger.
Variation
For a chocolate twist, you can add chocolate chips to the batter or substitute some of the flour with cocoa powder. You can also try adding raisins or shredded coconut for added texture.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and blended for a smooth texture.
Q: What can I use instead of cream cheese?
A: You can use mascarpone cheese or a vegan cream cheese alternative for a different flavor profile.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
