Description
Enjoy this Autumn Pumpkin Vintage Cake, perfect for fall gatherings. The cake features warm spices and a cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, combine sugar, oil, eggs, pumpkin puree, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, beating until light and fluffy.
- Add milk and beat until smooth.
- Frost the cooled cake.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add chopped nuts like pecans or walnuts to the batter for extra texture.
- Store leftover cake in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg