Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting:

Welcome to the delightful world of baking, where we’re about to embark on a journey to create a mouthwatering masterpiece – the Extra Thick Pumpkin Cake. This indulgent treat combines the warm, earthy flavors of pumpkin with a rich, dense texture that is sure to satisfy your sweet cravings. Perfect for autumn gatherings, holiday celebrations, or any time you want to savor the comforting essence of pumpkin spice.

Pumpkin Cake with Cream Cheese Frosting:



Ingredients Quantity
All-purpose flour 2 cups
Pumpkin puree 1 and 1/2 cups
Brown sugar 1 cup
Granulated sugar 1 cup
Unsalted butter, softened 3/4 cup
Eggs 3
Vanilla extract 1 teaspoon
Baking powder 1 teaspoon
Baking soda 1/2 teaspoon
Cinnamon 1 teaspoon
Nutmeg 1/2 teaspoon
Salt 1/2 teaspoon
Buttermilk 1/2 cup


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and mix well.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
  6. Fold in Pumpkin Puree: Gently fold in the pumpkin puree until evenly distributed throughout the batter.
  7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Time Duration:

  • Preparation Time: 15 minutes
  • Baking Time: 45-50 minutes
  • Cooling Time: 1 hour


Q: Can I use canned pumpkin instead of fresh pumpkin puree? A: Yes, canned pumpkin puree works perfectly fine for this recipe. Just make sure it’s 100% pure pumpkin.

Q: Can I substitute buttermilk with regular milk? A: While buttermilk adds a nice tangy flavor, you can substitute it with regular milk. To mimic the tanginess, add a tablespoon of lemon juice or white vinegar to the milk and let it sit for a few minutes before using.

Q: How should I store the Extra Thick Pumpkin Cake? A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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