Pumpkin Cake

Adapted from sallysbakingaddiction.com

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• 2 cups (250g) all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice (I prefer 1 1/2 teaspoons)
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 (15oz) can pumpkin puree
• 1 1/2 teaspoons vanilla extract

Cream Cheese Frosting

• 1 (8oz/224g) block full fat cream cheese, softened to room temperature if you don’t have a stand mixer
• 1/2 cup (115g) unsalted butter (salted is fine), softened to room temperature if you don’t have a stand mixer
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Notes:

The first time I baked this cake, I used a 9×13 glass baking dish as recommended by the author. I found the cake started to brown and pull away from the edges while the center was still very undercooked. Placing a sheet of tin foil on the rack above helped to slow down the browning while allowing the center to finish. The results were amzaing, but it took a little finagling and a lot of testing. My usual go-to is a bundt pan because of this very problem, however I haven’t tested the results yet.

Cutting the recipe in half and baking in an 8×8 inch pan, or making cupcakes is a great solution. The cake bakes quicker and more evenly.

Instructions

1. Set the oven rack in the center position and preheat to 350°F.
2. Grease a baking pan (see notes above). 
3. Mix the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.
4. Place a sieve over the bowl of wet ingredients (or use a different bowl) and add all dry ingredients. Mix until just combined.
5. Spread batter into prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, place a sheet of aluminum foil on the rack above.
6. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. Once it is no longer super hot you can put the cake in fridge to speed up the cooling process.

Frosting

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment (use the paddle attachment if the cream cheese and butter are not softened), beat the cream cheese and butter together on high speed until smooth and creamy.
2. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
3. Spread the frosting on the cooled cake.
4. Because of the cream cheese, the cake must stay refrigerated. Cover leftover cake tightly and store for 5 days.