pumpkin layer cake with cream cheese frosting

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THE RECIPE

pumpkin layer cake with cream cheese frosting

INGREDIENTS

PUMPKIN CAKE

• 1 1/2 cups pumpkin puree

• 1 1/2 cups granulated sugar

• 1 cup vegetable oil

• 4 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon nutmeg

• 2 teaspoons cinnamon

• 1 teaspoon ginger

• 1 teaspoon salt

FROSTING

• 8 ounces cream cheese, at room temperature

• 8 ounces butter, at room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 7 cups powdered sugar

INSTRUCTIONS

1. For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 8-inch cake pans and set aside.

2. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

3. Incorporate the dry ingredients into the wet, stirring until well combined.

4. Evenly pour the batter into the prepared pans. Bake for 25-30 minutes minutes, then allow to cool completely before frosting.

5. For the frosting: In a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.

6. Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. Serve and enjoy!