The Classic Pumpkin Cake with Cream Cheese Frosting That Has Been Winning Hearts Since 1973
Some recipes are simply timeless. This pumpkin cake with velvety cream cheese frosting is exactly that kind of dish — the sort that gets clipped from a magazine, tucked into a recipe box, and pulled out again and again until the paper is worn soft at the edges. Warm, spiced, impossibly moist, and crowned with a thick layer of tangy cream cheese frosting, it is the first thing to disappear at any gathering and the last thing anyone stops talking about.
There is something deeply comforting about a recipe that has traveled through decades without losing a single bit of its charm. Whether you are making it for a holiday table, a neighborhood potluck, or just a quiet weekend afternoon at home, this pumpkin cake delivers every single time. Once you make it, you will understand why families keep coming back to it year after year.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 can (15 oz) pure pumpkin puree
- 2 teaspoons pure vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of salt
Method
- Please Head On keep on Reading
