Pumpkin Cake With Cream Cheese Frosting
Pumpkin cake is a popular dessert during the fall season, especially around Thanksgiving.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 1.5 cup Pumpkin puree
- 2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 1 cup Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the pumpkin puree, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely.
- In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
- Spread the cream cheese frosting over the cooled cake. Refrigerate for at least 1 hour before serving.
- Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 38g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.