Homemade Pumpkin Cake with Creamy Cream Cheese Frosting
This delightful dessert embodies the essence of autumn with moist pumpkin cake complemented by tangy cream cheese frosting.
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Main structure-building ingredient.
- 1 cup Sugar For sweetness and moisture.
- 2 teaspoons Baking Powder Provides leavening.
- 1 teaspoon Baking Soda Helps the cake rise.
- 0.5 teaspoon Salt Enhances flavors.
- 1 teaspoon Cinnamon Adds warmth and richness.
- 0.5 teaspoon Nutmeg Contributes depth of flavor.
Wet Ingredients
- 1 cup Pumpkin Puree Provides moisture and pumpkin flavor.
- 0.5 cup Vegetable Oil Keeps the cake tender.
- 2 large Eggs Bind ingredients together.
- 0.5 cup Sour Cream Adds moisture and tang.
Frosting Ingredients
- 4 cups Powdered Sugar For sweetness and smooth texture.
- 8 ounces Cream Cheese Base for the frosting.
- 0.5 cup Unsalted Butter Adds richness to the frosting.
- 1 tablespoon Lemon Juice Brightens up the frosting.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and sour cream. Whisk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until creamy.
- Gradually add the powdered sugar, mixing until fluffy.
- Add the lemon juice and mix until combined.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
- Decorate with cinnamon or nuts if desired, slice, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.