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Best Ever Pumpkin Cake

Best Ever Pumpkin Cake with Cream Cheese Frosting

The perfect fall dessert and the only pumpkin recipe you will be talking about from now on.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert

Ingredients
  

Pumpkin Cake

  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp baking soda dissolved in 1 Tbsp water
  • 3/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • 2 cups pumpkin puree

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese room temperature
  • 2 tsp vanilla extract
  • 3 1/2 cups powdered sugar

Instructions
 

Pumpkin Cake

  • Preheat oven to 350℉. Spray 13x18 jelly roll pan with non-stick cooking spray. Set aside. Add vegetable oil, sugar, eggs, and baking soda dissolved in water to bowl of stand-up mixer. Blend on medium speed until ingredients are well incorporated.
  • In a medium bowl, add salt, cinnamon, baking powder, and flour. Whisk together well. Add flour mixture to the egg mixture, alternating with the pumpkin puree. Mix until batter is smooth. Transfer to jelly roll pan and spread out in an even layer. Bake for 25 minutes or until toothpick inserted comes out clean. Let cake cool completely before frosting.

Cream Cheese Frosting

  • Add all the ingredients to bowl of stand-up mixer and beat until smooth. Spread out over pumpkin cake and using a rubber spatula, smooth into an even layer. Store in fridge.