Pumpkin Cake
The best pumpkin cake recipe ever! So easy to make and so moist, with a hint of warm fall spice and a thick blanket of tangy cream cheese frosting.
Servings: 15
Calories: 546kcal
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon (plus extra for garnish)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2 eggs (large)
- 2/3 cup pure pumpkin puree
- 2/3 cup sour cream*
- 2 teaspoons vanilla extract
- 1 batch cream cheese frosting
Instructions
- Preheat the oven to 325 degrees F, lightly mist a 9x13-inch pan with non-stick spray, and line with parchment.
- Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
- Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
- Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
- Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake's structure.
- Transfer the batter to the prepared pan, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
- Cool completely, ice with cream cheese frosting, and dust with additional cinnamon for garnish.
Video
Notes
*Plain Greek yogurt can be substituted.
Nutrition
Calories: 546kcal | Carbohydrates: 68g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 184mg | Potassium: 123mg | Fiber: 1g | Sugar: 53g | Vitamin A: 2658IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg