This cozy dessert is a delightful blend of traditional fall flavors, featuring the warm spices of pumpkin and the creamy decadence of cream cheese frosting.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup pumpkin puree (fresh or canned)
½ cup vegetable oil
½ cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 tablespoon milk (optional)
1 cup chopped pecans or walnuts (optional)
Halloween-themed sprinkles or decorations (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, buttermilk, eggs, and vanilla extract. Mix until smooth and well-combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese frosting on top.
Place the second cake layer on top and frost the top and sides of the entire cake. Decorate with chopped pecans or walnuts and Halloween-themed decorations if desired.
