Do you like Pumpkin Cake with Cream Cheese Frosting?
You will really love this one!
This Pumpkin Cake is tender to the last bite.
The cream cheese frosting pairs perfectly because it’s not too sweet and provides just the right balance for a terrific dessert.
Make this for your family gathering, work party, the neighbors, any occassion will be just right for this Pumpkin Cake with Cream Cheese Frosting.
Pumpkin Cake with Cream Cheese Frosting
1 cup brown sugar
2/3 cup granulated sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
½ tsp. ginger
Preheat oven to 350 degrees. (325 degrees for glass pan)
Prepare a 9″x13″ cake pan by coating with spray release, OR even better to line with parchment and coat with spray release also.
Mix together the eggs, sugar, oil and pumpkin until well combined.In a separate bowl, stir together flour, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.
Now, add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into the prepared cake pan.
Bake for 30 minutes, or until a toothpick comes out almost clean when inserted into the middle.
TIP: Let the cake rest for 10 minutes, then cover with plastic wrap and allow to cool completely.
This holds in the moisture as the cake cools to make the cake tender and moist. It does not cause the cake to become soggy.
When the cake has cooled, I like to put the cake into the freezer for 2 hours or up to 1 week if wrapped very well to prevent any other flavors to mix or ice to build up. Then take out while frozen and frost. This helps to keep the crumbs from getting into the frosting.
When you are ready to frost the Pumpkin Cake, whether just cooled, or frozen –
Cream Cheese Frosting
8 oz. cream cheese, softened to room temperature
½ cup real butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioners (powdered) sugar
Combine the cream cheese, butter and vanilla in a medium bowl, and mix until smooth.
Then add in the sugar and mix at low speed until well combined and fluffy.Place the frosting in 3-4 rows across the cake to make it easier to spread the frosting, so as not to tear the delicate surface.
If I am making this ahead to serve in several hours, or within a couple of weeks; I like to put the frosted cake right into the freezer for 30 minutes to allow a thin crust to form on top of the frosting. This step prevents the plastic wrap from sticking to the frosting. Then I can wrap it very well to store; again to prevent from other flavors to mix or ice to build up.
Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018
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