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Pumpkin Cake with Brown Sugar Frosting

A moist pumpkin cake bursting with warm spices and topped with a creamy brown sugar frosting, perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, Fall
Servings 12 servings
Calories 320 kcal

Ingredients
  

For the Cake

  • 2 cups all-purpose flour Essential for structure, creating a light and fluffy cake.
  • 2 teaspoons baking powder A leavening agent that helps the cake rise for a perfect texture.
  • 1 teaspoon baking soda Works with acidic ingredients to ensure proper leavening.
  • 1 teaspoon cinnamon Adds warmth and spice, enhancing the overall flavor profile.
  • 1 teaspoon ginger Provides a zesty kick that complements the sweetness of the cake.
  • 1/2 teaspoon nutmeg Offers a nutty, aromatic depth that enriches the cake’s flavor.
  • 1/4 teaspoon cloves A powerful spice that introduces an exotic note to the sweet base.
  • 1/2 teaspoon salt Balances sweetness and enhances all the flavors in the cake.
  • 3 large eggs Help bind the ingredients and add richness to the batter.
  • 1 cup pumpkin puree Infuses the cake with moisture and a pleasant pumpkin flavor.
  • 1 teaspoon vanilla extract Adds a touch of sweetness with a warm, aromatic essence.
  • 1/2 cup vegetable oil Keeps the cake moist and tender.
  • 1 cup light brown sugar Contributes caramel notes and a deep sweetness to the cake.
  • 1/2 cup granulated sugar Sweetens the cake without overpowering the other flavors.

For the Frosting

  • 2 cups powdered sugar Used for a smooth, creamy texture in the frosting.
  • 1/2 cup packed light brown sugar Adds richness and depth to the frosting.
  • 1 teaspoon cinnamon Enhances the flavor of the frosting.
  • 1/4 teaspoon salt Balances the sweetness in the frosting.
  • 1/2 cup unsalted butter, melted Provides flavor and richness for the frosting.
  • 3 tablespoons half and half Creates a creamy consistency in the frosting for easy spreading.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and grease a 9x13 baking dish.
  • In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • In another large bowl, whisk together the eggs, pumpkin puree, vanilla extract, vegetable oil, brown sugar, and granulated sugar until smooth.
  • Gradually add the dry ingredients to the wet mixture in 2-3 batches, stirring until the batter is smooth and well combined.

Baking

  • Pour the batter into the prepared baking dish, smoothing the top.
  • Place in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the cake cool for about 10 minutes in the pan.

Frosting

  • Meanwhile, sift the powdered sugar into a large bowl. Add the packed light brown sugar, cinnamon, salt, melted butter, vanilla, and half and half.
  • Whisk until completely smooth.
  • Pour the brown sugar frosting over the slightly cooled cake, spreading it evenly.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to avoid a dense cake.
Keyword Autumn Dessert, Brown Sugar Frosting, cozy baking, Fall Recipes, Pumpkin Cake