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Pumpkin Cake with Cream Cheese Frosting
Soft and fluffy pumpkin cake with cozy spices, pecand and an easy thick & creamy cream cheese frosting topped with toasted pecans!
Ingredients
Cake Batter:
- ¼ cup (56g) unsalted butter, melted
- 3 tablespoon (45ml) sunflower oil
- ¾ cup (165g) packed light brown sugar
- 1 large egg
- ½ cup (120ml) pure pumpkin puree
- ½ teaspoon (5ml) pure vanilla extract
- ½ cup (120ml) milk
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 ½ cups (215g) all-purpose flour
- ⅓ cup (45g) chopped toasted pecans plus extra for topping
Cream Cheese Frosting:
- ½ block (125g) cream cheese softened
- 3 tablespoon (42g) unsalted butter softened
- ¾ cup (90g) powdered confectioner's sugar
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Line an 8x8-inch or 9x9-inch baking pan with parchment paper.
- Make the cake batter. Combine melted butter, oil and brown sugar in a large bowl and whisk to combine. Add egg and whisk until evenly incorporated. Mix in pumpkin puree and vanilla, then whisk in milk.
- Add baking powder, baking soda, salt and spice and whisk it in until evenly combined.
- Add half of the flour mixture and begin to mix gently. Once it is mostly incorporated, add the remaining flour and chopped pecans and fold it in gently.
- Pour batter into prepared pan and spread it out evenly. Bake for 25-30 minutes until a skewer comes out clean. For a 9-inch cake it will be closer to 25 minutes. Transfer the cake to a wire rack to cool.
- Make the frosting. Combine soft cream cheese, soft butter, icing sugar and vanilla in a medium bowl and beat with an electric hand mixer until smooth and creamy and fluffy. Spread the frosting evenly over the cooled cake and top with extra toasted pecans.
