Name: Easy Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 eggs; 1/2 cup vegetable or canola oil (109 grams); 1 cup pure pumpkin puree (250 grams); 1 cup granulated sugar (200 grams); 1 tsp vanilla; 1 tsp cinnamon; 1/4 tsp cloves; 1/4 tsp nutmeg; 1 cup all purpose flour (120 grams); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 4 oz cream cheese (softened); 1 1/2 cups confectioner’s sugar; 1 teaspoon vanilla; 1 TBL whole milk or cream; 1/4 tsp salt

Description

Easy pumpkin cake in one bowl is incredibly soft and topped with fluffy cream cheese frosting.

Ingredients

Scale

CAKE:

2 eggs
1/2 cup vegetable or canola oil (109 grams)
1 cup pure pumpkin puree (250 grams)
1 cup granulated sugar (200 grams)
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 cup all purpose flour (120 grams)
1 tsp baking powder
1/4 tsp salt

CREAM CHEESE FROSTING:

1/2 cup unsalted butter (softened)
4 oz cream cheese (softened)
1 1/2 cups confectioner’s sugar
1 teaspoon vanilla
1 TBL whole milk or cream
1/4 tsp salt

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Instructions

CAKE
1. Preheat oven to 350°F. Line an 8×8 pan with parchment paper.

2. In a large bowl, whisk together the eggs, oil, pumpkin puree, sugar, vanilla, cinnamon, cloves and nutmeg.

3. Add the flour, baking soda and salt on top of the mixture. Whisk all ingredients together until combined. Do not over mix.

4. Pour batter into prepared baking dish. Bake on center rack for 30-35 minutes, or until a toothpick inserted into the cake comes out clean with no batter.

5. Set cake on cooling rack to cool completely.

FROSTING
1. In the bowl of a stand mixer or large bowl, beat the butter, cream cheese and confectioner’s sugar on medium-high speed until fluffy. Add in vanilla and salt. Drizzle in whole milk and beat frosting on medium speed until the desired consistency is reached. Frost cake.

Notes

Since this recipe uses only one bowl, I recommend lightly whisking the surface of the dry ingredients a bit before whisking the entire bowl together. Do not over mix, as over mixing will make your cake dense or collapse.
If you do not have a kitchen scale, lightly sift the flour into the measuring cup with a spoon. Do not pack the flour into the measuring cup, as too much flour will make your cake dry.
Make sure you are using pure pumpkin puree with no added ingredients. If you do not, this will add unwanted sweetness and/or flavors to your cake.
The cake needs to be completely cooled before frosting so that the frosting will not melt into the cake.