Pumpkin Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan (or two 8- or 9-inch round pans) with butter or nonstick spray and dust lightly with 1 tablespoon flour; tap out excess.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined. Add 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg and 1/4 teaspoon ground cloves; whisk again to distribute the spices.

Mix wet ingredients

In a medium bowl or large measuring cup, whisk together 3 large eggs until blended. Add 1 1/2 cups pure pumpkin puree, 3/4 cup vegetable oil, 1/2 cup buttermilk and 2 teaspoons vanilla extract; whisk until smooth and uniform.

Combine wet and dry

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon just until no dry streaks remain—do not overmix. The batter will be thick and slightly glossy.

Bake

Scrape batter into the prepared pan(s) and smooth the top. Bake on the center rack of the preheated oven: 9x13 pan — 40 to 45 minutes; two 8- or 9-inch rounds — 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the top springs back lightly when touched.

Cool

Remove cake from oven and set on a wire rack. Let the cake cool in the pan for 15 minutes, then run a knife around edges and invert onto the rack (or remove rounds from pans) to finish cooling completely before frosting, about 1 hour total cooling time for rounds or 45 minutes for a 9x13.

Beat base

With a handheld mixer or stand mixer fitted with the paddle attachment, beat 8 oz softened cream cheese and 4 tablespoons softened unsalted butter on medium speed until smooth and creamy, about 1 to 2 minutes.

Add sugar and finish

Gradually add 2 cups powdered sugar, 1 teaspoon vanilla extract and 1/8 teaspoon fine salt. Start mixer on low to avoid a sugar cloud, then increase to medium and beat until light and spreadable, about 1 to 2 minutes. If frosting is too soft, chill 10–15 minutes; if too stiff, add 1 teaspoon milk at a time until desired consistency.

Frost cake

When cake is completely cool, spread frosting evenly over the top (and between layers if using rounds). Use an offset spatula for a smooth finish. Refrigerate for 20–30 minutes to set before slicing, if desired.

Slice and serve at room temperature. Store any leftover unfrosted cake tightly wrapped at room temperature for up to 2 days, or refrigerated for up to 5 days. Frosted cake should be refrigerated and will keep 4–5 days. For longer storage, freeze unfrosted cake layers or slices for up to 3 months; thaw overnight in the refrigerator before serving.