🎃 Better-Than-Anything Pumpkin Cake 🍰
Ingredients
For the Cake:
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 (15 oz) can pure pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
For the Cream Cheese Frosting:
1 (8 oz) package full-fat cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3½ cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
Mix wet ingredients: In a large bowl, whisk together sugar and oil until well combined. Add eggs one at a time, mixing after each. Stir in pumpkin purée and vanilla until smooth.
Add dry ingredients: In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually fold the dry mixture into the wet ingredients until just combined—avoid overmixing.
Bake: Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack.
Make frosting: In a medium bowl, beat cream cheese and butter until creamy and smooth. Add powdered sugar gradually, then mix in vanilla and a pinch of salt. Beat until fluffy.
Frost: Once the cake is fully cooled, spread frosting evenly over the top. Slice and serve at room temperature.
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