This Pumpkin Cake is the most amazing pumpkin cake you will ever make! Perfectly spiced and moist and topped with the most epic cream cheese whipping cream frosting!
For even more delicious pumpkin cakes, be sure to try: Pumpkin Cake with Cream Cheese Frosting , pumpkin cookies , or Pumpkin Pie Icebox Cake !
Pumpkin Cake Recipe
My house has been full of pumpkin spice lately and I’m not mad about it—bring on all the pumpkin! Today I’ve got the BEST pumpkin cake for you. It’s unbelievably moist, tender, and spiced just right. Truly a must-make for pumpkin season. (And if you love pumpkin desserts, don’t miss my classic pumpkin roll !)
The cream cheese whipped cream frosting takes it over the top. It’s light, fluffy, and totally irresistible. Once you try it, you’ll never want frosting any other way.
How do I make an easy pumpkin cake recipe?
- Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a large mixing bowl add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.
- In another mixing bowl sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.
- Pour into your prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to cool.
- Once the cake is cool, make the cream cheese whipping cream frosting. Add softened cream cheese, whipping cream, and powdered sugar to a large bowl. Beat until stiff peaks form and it is set. Spread it over the cooled cake. Store in the refrigerator.
How do you make cream cheese frosting with whipping cream?
This is my FAVORITE way to make frosting. It is smooth, creamy, and spreads perfectly, not to mention it tastes amazing!
- Add softened cream cheese, whipping cream, and powdered sugar to a large bowl.
- Beat until stiff peaks form and it is set. Spread it over the cooled cake. Store in the refrigerator.
Looking for more amazing pumpkin recipes? Look no further!
- The World’s Best Pumpkin Roll
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pecan Pie Bars
- Pumpkin Cheesecake Brownies
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Ingredients1x2x3x
- ▢ 4 large eggs
- ▢ 1 ⅔ cups granulated sugar
- ▢ 1 cup vegetable oil
- ▢ 1 (15-ounce) can pumpkin puree
- ▢ 2 cups all-purpose flour
- ▢ 2 teaspoons baking powder
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon baking soda
- ▢ 2 teaspoons ground cinnamon
Cream Cheese Whipping Cream
- ▢ 8 ounces softened cream cheese
- ▢ 1 ½ cups chilled heavy whipping cream
- ▢ 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch pan and set aside.
- In a large mixing bowl, combine 4 large eggs , 1 ⅔ cups granulated sugar , 1 cup vegetable oil , and 1 (15-ounce) can pumpkin puree until smooth.
- In a separate bowl, whisk together 2 cups all-purpose flour , 2 teaspoons baking powder , 1 teaspoon salt , 1 teaspoon baking soda , and 2 teaspoons ground cinnamon . Add the flour mixture to the sugar mixture and mix until combined.
- Add the batter to the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center and the center springs back when you press on it lightly. Remove the cake from the oven and let it cool completely.
- Once the cake is cool, prepare the cream cheese whipping cream frosting by adding 8 ounces softened cream cheese , 1 ½ cups chilled heavy whipping cream , and 1 cup powdered sugar to a large bowl. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip on high until combined and fluffy.
- Smooth the frosting over the top of the cooled cake and store in the refrigerator until you are ready to serve it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting
Ingredients
- 4 large eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 1 (15-ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Cream Cheese Whipping Cream
- 8 ounces softened cream cheese
- 1 ½ cups chilled heavy whipping cream
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch pan and set aside.
- In a large mixing bowl, combine 4 large eggs , 1 ⅔ cups granulated sugar , 1 cup vegetable oil , and 1 (15-ounce) can pumpkin puree until smooth.
- In a separate bowl, whisk together 2 cups all-purpose flour , 2 teaspoons baking powder , 1 teaspoon salt , 1 teaspoon baking soda , and 2 teaspoons ground cinnamon . Add the flour mixture to the sugar mixture and mix until combined.
- Add the batter to the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center and the center springs back when you press on it lightly. Remove the cake from the oven and let it cool completely.
- Once the cake is cool, prepare the cream cheese whipping cream frosting by adding 8 ounces softened cream cheese , 1 ½ cups chilled heavy whipping cream , and 1 cup powdered sugar to a large bowl. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip on high until combined and fluffy.
- Smooth the frosting over the top of the cooled cake and store in the refrigerator until you are ready to serve it.
Notes
Nutrition
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Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting https://therecipecritic.com/pumpkin-cake-recipe/
