Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. Ensure your eggs, butter, and cream cheese are at room temperature to guarantee a smooth batter and frosting.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt until well combined. In a separate medium bowl, beat the eggs, vegetable oil, pumpkin puree, and vanilla extract until smooth. Gradually fold the wet ingredients into the dry ingredients using a spatula, mixing just until no flour streaks remain. Do not overmix.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Place it on the center rack of the oven and bake for 30 to 35 minutes. Test for doneness by dummy inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- While the cake cools, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is pale and fluffy, about 2-3 minutes. Gradually add the powdered sugar one cup at a time, beating on low speed until incorporated. Increase the speed and add the vanilla extract and salt, whipping until the frosting is light and airy.
- Once the cake is entirely cool, spread the cream cheese frosting evenly over the top using an offset spatula. You can create decorative swirls or keep it smooth. Slice into squares and serve. For the best flavor, let the frosted cake sit for about 30 minutes before serving to allow the flavors to meld.
- Cook Time: 55 minutes