Pumpkin Cake
This warmly spiced pumpkin cake recipe with velvety cream cheese-chocolate frosting is a sweet end to any Thanksgiving dinner.
Servings: 8
Ingredients
Cake Ingredients:
- 2/3 cup vegetable oil
- 4 large eggs
- 2 cup sugar
- 2 cup canned pumpkin purée
- 2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon plus 1/2 teaspoon each ground ginger and nutmeg
- 2 teaspoon salt
- 2 teaspoon baking powder
- 2 1/2 cups cake Flour
Frosting Ingredients:
- 1/2 cup salted butter at room temperature
- 3 ounces cream cheese at room temperature
- 2 cups powdered sugar sifted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips or chopped dark chocolate
Instructions
Cake Directions:
- Preheat the oven to 350°F. Lightly grease or spray with baking pam two 9" spring form pans.
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
- Pour half mix into each of the prepared pans and bake for 30 minutes, or until tester (tooth pick) in center comes out clean. Let cool on wire rack. Loosen and remove sides.
Frosting Directions:
- In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar 1/2 cup at a time, beating at low speed until blended.
- Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
- Microwave the chocolate chips in a microwave-safe bowl at MEDIUM for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
- When cakes are cool, place one cake on the cake stand. Place a generous cup of frosting in the middle and spread evenly with an offset spatula.
- Place second cake on top of the frosted cake.
- Place remaining frosting on top and spread out toward the edges. Use your spatula to spread the frosting around the edges, covering the cake completely.