As the leaves turn golden and the air carries a crisp whisper of autumn, there’s no better way to celebrate the season than with a slice of homemade Pumpkin Cake with Cream Cheese Frosting. A loving ode to autumn, this cake combines the classic flavours of pumpkin and cinnamon with the creamy decadence of a rich cream cheese frosting.
Ingredients:
- Flour – for the cake structure
- Oil – to keep the cake moist
- Baking powder – for raising
- Cinnamon – for a warm spicy flavour
- Sugar – to sweeten the cake
- Salt – to balance the flavours
- Large eggs – for binding
- Pumpkin puree – for authentic pumpkin flavour (not listed, but essential)
- Cream Cheese Frosting Ingredients
- Cream cheese – for tangy richness
- Unsalted soft butter – for creaminess
- Powdered sugar – to sweeten the icing
- Vanilla extract – for flavour
- Maple syrup – for a touch of autumnal sweetness
Method:
Preheat your oven and prepare your cake tins.
Mix the dry ingredients (flour, baking powder, cinnamon, sugar, salt) in a bowl.
In another bowl, whisk together the wet ingredients (eggs, oil, pumpkin puree).
Gradually fold in the dry and wet ingredients.
Pour the mixture into the prepared tins and bake until a toothpick comes out clean.
For the icing, beat the cream cheese and butter until smooth, then gradually add the icing sugar, vanilla extract and maple syrup.
When the cake has cooled, spread the frosting evenly over the cake.
