Description
This pumpkin cake is moist and flavorful, topped with a creamy cream cheese frosting, making it an ideal dessert for fall gatherings or any occasion. Enjoy a slice of this delightful treat!
Ingredients
Scale
- 8 oz softened cream cheese
- ½ cup softened unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
- chopped nuts (optional)
- chocolate chips (optional)
Instructions
- In a mixing bowl, combine 8 oz of softened cream cheese and ½ cup of softened unsalted butter. Beat these together until smooth and creamy.
- Gradually add in 4 cups of powdered sugar, mixing well after each addition to avoid a sugar cloud in the kitchen.
- Once the frosting is thick and creamy, add 1 teaspoon of vanilla extract and mix until combined. If the frosting is too thick, add 1-2 tablespoons of milk to reach the desired consistency.
- If using round cake pans, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Then, place the second layer on top and frost the top and sides of the cake.
- If using a 9×13 inch pan, spread the frosting evenly over the top of the cake.
- For a decorative touch, sprinkle some additional chopped nuts or chocolate chips on top of the frosting.
- Finally, slice the cake and serve it to family and friends. Enjoy!
Notes
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- For a spicier cake, feel free to add more cinnamon or other spices to taste.
- To make this cake even more festive, consider adding a sprinkle of pumpkin spice on top of the frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes