Ingredients
For the Pumpkin Cake
- 1 15 oz. can pure pumpkin puree (I recommend Libby's)
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup Greek vanilla yogurt (at room temperature)
- 2 teaspoons vanilla extract
- 4 eggs (at room temperature)
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
For the Frosting
- 6 tablespoons unsalted butter (room temperature)
- 2 3/4 cups powdered sugar
- 8 oz block cream cheese (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- Chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, Greek vanilla yogurt, vanilla extract, and eggs. Make sure eggs and yogurt are at room temperature for best texture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender and moist.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake at 350°F for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
- Prepare the Frosting – Beat Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat the unsalted butter and powdered sugar on low speed, gradually increasing to medium-high speed. Continue beating for 3 minutes until the mixture becomes powdery but starts to come together.
- Add Cream Cheese: Add the cream cheese one piece at a time, beating a few times after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Flavor the Frosting: Beat in the vanilla extract, cinnamon, and salt. Continue beating on medium-high for 1 minute until the frosting is fluffy and smooth.
- Adjust Frosting Consistency: If the frosting tastes too sweet, beat in a pinch of salt. If it’s too runny, add a bit more powdered sugar and adjust salt accordingly to reach desired thickness.
- Frost and Garnish: Spread the frosting evenly over the cooled cake. Garnish with chopped pecans if desired for added texture and flavor.
- Chill and Serve: Refrigerate the frosted cake for 30 minutes to set the frosting. Slice and serve. Optionally, bring slices to room temperature before serving for the best flavor and texture.
Notes
- Make sure eggs and yogurt are at room temperature to help the batter mix smoothly and rise properly.
- The frosting is initially very thick but will thin out to the perfect spreading consistency as you add cream cheese.
- Refrigerate the cake after frosting to help the frosting set and prevent it from being too soft when slicing.
- Chopped pecans are optional but add a nice crunch and complement the pumpkin spices beautifully.
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
