Pumpkin Cake With Cream Cheese Frosting

  Posted on November 14, 2011  by Leslie Blythe  No comments

A weekend away….

We spent the weekend with some of our closest friends who live outside of Paso Robles. They built an amazing house themselves. Every detail is hand-made – cabinets, doors, metal work, etc. It’s really spectacular. The family is incredibly talented!

After spending the day touring wineries…. someone had to do it. We came back and my daughter, Grace, was given the task of making this Pumpkin Cake. Easy and delicious, it’s a keeper.

Pumpkin Cake With Cream Cheese Frosting

Serves 16

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
4 large eggs
1 cup vegetable oil
1 2/3 cups granulated sugar
15 oz can pumpkin puree

Frosting
6 Tbs unsalted butter, softened
1½ cups confectioners’ sugar
8 oz package cream cheese, cut into 8 pieces and softened
1 tsp vanilla extract

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan. Whisk flour, baking powder, baking soda, salt, and spices in bowl. With electric mixer on medium-high speed, beat eggs, oil, and granulated sugar until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape batter into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to wire rack and cool completely.

For the frosting: With electric mixer on medium-high speed, beat butter and confectioners’ sugar until fluffy, about 2 minutes. Add cream cheese 1 piece at a time, beating thoroughly after each addition. Add vanilla and mix until smooth. Turn cooled cake out onto wire rack, then invert onto serving platter. Frost cake and serve. (Cake can be refrigerated for up to 3 days. Bring to room temperature before serving.)