pumpkin cake

Cake Ingredients

• 2 cups (250g) all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 and 1/2 teaspoons ground cinnamon

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon nutmeg

• 1 cup (240ml) canola or vegetable oil

• 4 large eggs

• 1 cup (200g) packed light or dark brown sugar

• 1/2 cup (100g) granulated sugar

• 1 (15 ounce) can pumpkin puree*

• 1 and 1/2 teaspoons pure vanilla extract

Frosting Ingredients

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed

• 3 tablespoons of milk (eyeball it to

• 1 teaspoon pure vanilla extract

• 1/8 teaspoon salt

Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking pan.

2. Whisk the dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice together in a large bowl. Set aside.

3. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

4. Spread batter into the prepared pan.

5. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

6. While the cake is baking, make the frosting. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

7. Place the frosting in the fridge for 30 minutes to thicken. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

8. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely.

9. Cover leftover cake tightly and store in the refrigerator for 5 days.