When you're craving something sweet during the autumn months, this delicious dessert will hit the spot. Think moist, flavorful, and richly spiced homemade pumpkin cake with a cream cheese frosting. Serve it for dessert after a Thanksgiving meal, or make it right when the weather turns cool. In just a few easy steps, get ready to taste your new fall favorite treat.
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Tip
While we've prepared this as a single layer cake, the recipe can easily be doubled to create a layer cake version.
Things You'll Need
3 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1/4 cup canola, vegetable, or coconut oil (we used melted coconut oil in this recipe because of the slight flavor it adds to the overall cake)
1/4 cup unsalted butter, melted
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup whole milk
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. ground nutmeg
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup raisins
1/2 cup diced nuts
8 oz. full-fat cream cheese, very soft
1/4 cup unsalted butter, very soft
2 tsp. vanilla extract
2 cups confectioners' sugar, sifted
1 to 2 Tbsp. heavy cream
Tip
Let the cream cheese and butter sit out at room temperature until they are very soft. This will create a fluffier frosting.
1. Make the cake base
Preheat oven to 350°F. Generously grease a 9-inch springform pan; set aside. In a large bowl combine the eggs, sugars, oil, butter, pumpkin, milk, vanilla, and spices; beat well to combine. Add in the flour, baking powder, baking soda, and salt; stir until just combined. Fold in the raisins, and nuts, gently stirring together until incorporated.
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2. Bake the cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake for 42 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean (or with just a few moist crumbs attached). Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
3. Make the cream cheese frosting
In a bowl, beat the cream cheese, butter, and vanilla using a handheld mixer, over medium-high speed. Mix until smooth, about 2 minutes.
Reduce the speed down to low and slowly add in the sifted confectioners' sugar to the bowl. Once all the sugar has been added, increase to a high-speed and mix for 1-2 minutes.
Once your cake is completely cooled, generously spread the frosting over the cake. Top with chopped nuts for extra flavor and texture.
