Pumpkin cake & cream cheese frosting

For bakers who enjoy endless praise

I don't know many people that don't like pumpkin flavored desserts. In fact, I only know one person who shall remain unnamed who is all "meh" when it comes to pumpkin. But she doesn't even like chocolate, so clearly her opinion can't be trusted. 

For the rest of the population that's all about the pumpkin, you're going to want to try this cake. It's moist & flavorful, and it's crazy just how much praise you'll get from friends & family. I made this cake for Thanksgiving, and one of my uncles went so far as to suggest I open a bakery — a sweet sentiment, if totally laughable. Still, if that's not a sign of happy eaters, I don't know what is!

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PUMPKIN CAKE & CREAM CHEESE FROSTING

WHAT YOU'LL NEED: 
CAKE
2 cups sugar
1/2 cup vegetable oil
1/2 cup butter, melted
4 large eggs
1/2 tsp vanilla
2 cups flour
2 tsp baking soda
1 and 1/2 tsp cinnamon 
1/2 tsp pumpkin pie spice
1/4 tsp ginger
1 tsp baking powder
1/2 tsp salt
2 cups pumpkin puree

FROSTING
1 stick butter, softened 
8 oz cream cheese
1 and 3/4 cups powdered sugar
1 tsp vanilla
sprinkling of cinnamon and/or pumpkin pie spice

WHAT YOU'LL DO: 
1. Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. 

2. In a large mixing bowl, combine sugar, vegetable oil, melted butter, eggs, and vanilla. Mix well. 

3. In a separate bowl, sift together dry ingredients. Stir into sugar mixture, beating well. Fold in pumpkin puree.

4. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25-40 minutes. I recommend checking the cake after 25 minutes. If it needs more baking time, stick it back in the oven and check it every 5–7 minutes until a knife inserted in the center comes out clean. 

5. Let cake rest in pans for about 15 minutes, then turn out onto racks to cool completely. Once cool, wrap each layer in plastic wrap to store overnight. 

6. For the frosting: Combine all frosting ingredients in a large mixing bowl. Using an electric mixer, beat the ingredients together until you reach your desired consistency. (You will have enough frosting for the middle, top, and sides of the cake without doubling - but it won't be heaping. If desired, mix up an additional half-batch of frosting just to be on the safe side.) To garnish, lightly dust the top of the cake with cinnamon and/or pumpkin pie spice.

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When it comes to layer cakes, I always bake the cake portion the day before. I let the layers sit in plastic wrap overnight (double wrapped for moisture), then make the frosting on party day. Once frosted, I store the cake in a cake caddy (the best thing ever!). My family ate leftover cake for days after Thanksgiving, and it tasted just as good each day. I'm thankful for desserts like that.