Irresistible Pumpkin Cake Recipe for Fall

Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and spices until well combined.

In another bowl, combine the pumpkin puree, oil, eggs, and vanilla extract. Mix well until smooth. Gradually add the wet ingredients to the dry ingredients and stir just until combined, making sure not to overmix.

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes during the last few minutes to avoid over-baking.

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and mix until fluffy.

Finally, mix in the vanilla extract. Adjust the consistency with a little milk if needed to achieve a spreadable texture.

Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of frosting on top. Carefully place the second layer on top and frost the top and sides of the cake as desired.

For a decorative touch, consider sprinkling with some cinnamon or adding edible decorations. Slice, serve, and enjoy the warm flavors of fall!