Description
This Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting is a moist and flavorful autumn treat that combines the warm spices of cinnamon, ginger, nutmeg, cloves, and a hint of black pepper with rich pumpkin puree. Topped with a luscious brown sugar cream cheese frosting and garnished with crunchy pumpkin seeds, this cake is perfect for holiday gatherings or cozy fall celebrations.
Ingredients
Scale
Cake
- 150 g white granulated sugar
- 150 g brown sugar
- 2 tsp vanilla extract
- 3 eggs
- 180 ml vegetable oil
- 400 g pumpkin puree
- 230 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ⅛ tsp ground black pepper
Frosting
- 150 g unsalted butter
- 80 g brown sugar
- 160 g cream cheese
- 220 g icing sugar
- orange food color (optional)
- pumpkin seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare the batter.
- Mix Sugars and Eggs: In a large bowl, combine the white granulated sugar and brown sugar. Add the eggs and vanilla extract, then beat the mixture until it becomes fluffy and light in texture.
- Add Wet Ingredients: Gradually incorporate the vegetable oil and pumpkin puree into the sugar and egg mixture, stirring until the batter is smooth and evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, ground cloves, and ground black pepper to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, folding gently until just combined, avoiding overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: While the cake is baking or cooling, beat the unsalted butter and brown sugar together until creamy. Add cream cheese and icing sugar, and continue beating until the frosting is smooth and evenly combined. Add orange food color if desired to enhance the autumnal look.
- Frost and Garnish: Once the cake has completely cooled, spread the brown sugar cream cheese frosting evenly over the top. Garnish with pumpkin seeds if desired to add texture and decoration. Slice and serve.
Notes
- Ensure the cake is completely cool before applying the frosting to prevent it from melting.
- You can substitute pumpkin puree with fresh roasted and pureed pumpkin for a homemade touch.
- Add a pinch of black pepper for a subtle warmth that enhances the spices, but adjust to taste.
- Use a toothpick test to check doneness instead of relying solely on time due to oven variations.
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
