Fall Spice Cake

Indulge in the cozy essence of fall with this Fall Spice Cake. This moist, pumpkin-infused delight is generously frosted with cream cheese frosting, creating a harmonious blend of seasonal spices and creamy sweetness. Perfect for autumn gatherings or a comforting treat anytime.

ABOUT

  • Time: 1 1/2 hours
  • Servings: 28
  • Tools: Medium and large bowls, electric mixer, two 9" cake pans
  • Allergens: gluten, pumpkin, eggs, dairy

MAKE:

  • Preheat oven to 350F.
  • Grease and flour two 9" cake pans
  • Combine flour, salt, spices, baking soda, and baking powder and set aside
  • In a large bowl, combine oil, sugars, vanilla, and pumpkin. Beat in eggs, one at a time
  • Gradually beat in dry mix
  • Bake for ~30 minutes or until toothpick comes out clean. Let completely cool before frosting
  • For frosting, combine cream cheese and butter in a medium bowl
  • Mix in vanilla and cinnamon
  • Gradually beat in sugar
  • Add frosting to cake when the cake has cooled

ABOUT

  • Time: 1 1/2 hours
  • Servings: 28
  • Tools: Medium and large bowls, electric mixer, two 9" cake pans
  • Allergens: gluten, pumpkin, eggs, dairy

INGREDIENTS

For cake:

  • 2 cups flour
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 3 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/4 cup oil
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 can pumpkin puree
  • 4 eggs

For frosting:

  • 8 oz cream cheese
  • 1/2 cup butter (softened)
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • 4 cups powdered sugar