Description
This pumpkin cake is soft and super moist. It’s perfectly spiced and topped with a silky-smooth cream cheese frosting. This guaranteed crowd-pleaser is also easy to make!
Ingredients
Cake
- 2 cups (250g) all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon (or pumpkin pie spice)
- 1/2 tsp salt
- 1 (15oz) can pumpkin puree
- 1 & 1/2 cups (300g) granulated sugar
- 1/2 cup plain yogurt or sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Frosting
- 1 (8oz) pkg cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 3 cups (360g) powdered sugar
- 1/2 tsp vanilla extract
Optional toppings:
- ground cinnamon
- chopped pecans or walnuts
Instructions
Cake
- Preheat oven to 350F and grease a 9×13″ baking dish.
- In a medium bowl, toss together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, sugar, yogurt, vegetable oil, eggs, and vanilla extract until smooth.
- Add in the dry ingredients and mix until just combined and no large clumps remain. Pour the batter into the prepared baking dish.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
Frosting
- In a large mixing bowl, beat the butter, cream cheese, and vanilla until combined.
- Mix in the powdered sugar until smooth. Chill in the fridge for 30 minutes, then spread on top of the completely cooled cake.
Notes
Leftover cake can be tightly covered and stored in the fridge for up 3 days.