# Pumpkin Cake

## Ingredients

- `2` cups (`250` g) all-purpose flour (spoon & leveled)
- `2` tsp baking powder
- `1` tsp baking soda
- `1` tsp salt
- `1` and `1/2` tsp ground cinnamon
- `2` tsp pumpkin pie spice*
- `1` cup (`240` ml) canola or vegetable oil*
- `4` large eggs
- `1` cup (`200` g) packed light or dark brown sugar
- `1/2` cup (`100` g) granulated sugar
- `1` (`15` oz) can pumpkin puree*
- `1` and `1/2` tsp pure vanilla extract

### Cream Cheese Frosting

- `8` oz (`224` g) full-fat block cream cheese, softened to room temperature
- `1/2` cup (`115` g) unsalted butter, softened to room temperature
- `3` cups (`360` g) confectioners sugar, plus an extra `1/4` cup if needed
- `1` tsp pure vanilla extract
- `1/8` tsp salt

## Instructions

- Preheat the oven to 350F (177C) and grease a x3 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.

### Make The Frosting

- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add `3` cups confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra `1/4` cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.

Servings: 12

Category: Desserts

Link: https://sallysbakingaddiction.com/best-pumpkin-cake/

Tags: vegetarian