Easy Pumpkin Cake with Cream Cheese Frosting

A tender, moist and super easy cake to make for fall, this Easy Pumpkin Cake recipe is made in one bowl and topped with a simple cream cheese frosting!

Course Baking, Brunch, Coffee Break, Dessert

Cuisine Cake, Christmas, Fall, Pumpkin, Thanksgiving, Winter

Keyword easy pumpkin cake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 326kcal

Author Chrissie

Equipment

8x8 square cake pan a 9x9 works well too
mixing bowl
Whisk
Hand Mixer (for the frosting)
Silicone Spatula
measuring cups and spoons

Ingredients

For the cake:

3/4 cup pumpkin puree
2 eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

For the cream cheese frosting:

1/3 cup unsalted butter at room temperature
1 cup powdered sugar
1/3 cup cream cheese cold from the fridge
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

For the cake:

Preheat your oven to 350 degrees Fahrenheit and prepare an 8-inch by 8-inch pan (a 9-inch by 9-inch pan also works) by greasing it and lining it with parchment paper.
Mix the pumpkin, eggs, sugar and oil together in a small bowl with a fork or a whisk. Alternatively, measure the oil into a large liquid measuring cup, add the other wet ingredients to the measuring cup and whisk them together in there.
Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg to a mixing bowl and whisk them together.
Add the wet ingredients to the dry ingredients and mix them together with a silicone spatula just until blended and no streaks of flour remain.
Pour the batter into the prepared pan and smooth out the top.
Bake at 350 for 30-35 mins or until a toothpick inserted into the middle of the cake comes out clean.
Cool the cake completely in the pan before frosting.

For the frosting and assembly:

Mix the butter together with the powdered sugar until smooth and light in colour.
Add the cold cream cheese and vanilla and mix on high speed until thick and creamy.
Spread the cream cheese frosting on top of the cake (be sure it's completely cooled first).
Optional: slice off a little bit of the dome on top of the cake and reserve it to crumble on top of the cream cheese frosting. This optional step creates a beautiful presentation.

Video

Notes

Storage Instructions

This cake keeps for up to 3 days at in the fridge, covered with plastic wrap or in an airtight container. Don't store this cake at room temperature for more than a few hours because of the cream cheese in the frosting.

Nutrition