Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting

This moist and delicious wonder is just what you need to feed the family and house guests over Thanksgiving weekend, whether you make it for the big meal or for the long weekend. The spice level is just right, the cake is so tender, and the (optional but highly recommended) brown sugar cream cheese frosting is a luscious counterpoint. Easy to put together (a single layer cake), this also feeds a crowd easily and can be transported with no worries.

The cake batter comes together easily and you can make the frosting while the cake bakes and cools. Before you start baking, be sure to read all the tips and suggestions in Baking Together #29: A Pumpkin Spice Cake Just in Time.

Makes 12 to 16 servings 

For the cake
• 2 1/4 cups (10 1/8 ounces) all-purpose flour
• 2 3/4 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 1 teaspoon table salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 10 tablespoons (5 ounces) unsalted butter, softened
• 1 cup (7 ounces) firmly packed dark brown sugar
• 1/2 cup (3 1/2 ounces) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/3 cup (12 ounces) pumpkin puree
• 2 tablespoons neutral oil

For the frosting
• 8 ounces cream cheese, slightly softened
• 8 tablespoons (4 ounces) unsalted butter, softened
• 3/4 cup (5 1/4 ounces) firmly packed dark brown sugar
• 1/2 cup (2 ounces) confectioners’ sugar, sifted if lumpy
• 2 teaspoons pure vanilla extract
• 1/4 teaspoons table salt
• 2 teaspoons heavy cream

Make the cake

1. Position a rack in the center of the oven and heat the oven to 325°F. Lightly grease and flour the bottom and sides of a 9 x 13-inch pan. (See note about optional unmolding.)

2. In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, salt, nutmeg, and baking soda until well blended. Put the butter, brown and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until well blended and slightly fluffy, about 1 minute. Add the eggs, one at a time, beating until just incorporated after each addition. Add the vanilla along with the final egg. Add half of the flour mixture and, using a spatula, fold until just blended. Add the pumpkin and oil and fold until just blended. Fold in the remaining flour mixture.

3. Scrape the batter into the prepared pan, spread evenly and tap the pan firmly on the counter several times to settle the batter. If you are using a Pyrex pan, arrange a towel on the counter before tapping the pan on top of it. Bake until a pick inserted in the center comes out with just a few crumbs attached, 34 to 36 minutes.

4. Move the pan to a rack and let cool completely before frosting.

Make the frosting

1. Put the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until very smooth and creamy, 1 to 2 minutes.

2. Add the brown sugar, confectioners’ sugar, vanilla, and salt and beat on medium high until well blended and fluffy, about 1 minute. Add the heavy cream and mix until blended.

3. Cover the frosting and set aside at room temperature until the cake is completely cool and ready to be frosted.