This moist pumpkin dessert has become a staple for gatherings, family dinners, and holiday celebrations, thanks to its rich flavor and delightful texture. The blend of spices and creamy homemade cream cheese frosting creates a perfect harmony, making it a favorite for many.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup vegetable oil
4 large eggs
1 can (15 oz) pumpkin puree
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
Combine wet ingredients: In another bowl, beat the eggs until they are light and frothy, then add the vegetable oil and pumpkin puree. Mix until smooth.
Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Pour batter into pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
Prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter until creamy, then gradually add the powdered sugar and vanilla extract.
Frost the cake: Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second layer on top and frost the cake with the remaining frosting.
