Description
This Pumpkin Spice Cake without pumpkin puree is a moist, flavorful fall dessert that combines warm spices and a rich cream cheese frosting. Perfectly spiced with pumpkin pie spice, it delivers all the deliciousness of a traditional pumpkin cake without using any actual pumpkin. The cake is made with simple ingredients and baked to a tender crumb, then topped with a fluffy and sweet spiced cream cheese frosting.
Ingredients
Cake:
- 1 3/4 cups (210g) all-purpose flour
- 1 Tbsp pumpkin pie spice (homemade or store-bought)
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter (softened to room temperature)
- 3/4 cup superfine sugar / caster sugar
- 1/3 cup packed light brown sugar
- 2 large eggs (at room temperature)
- 1/2 cup extra virgin olive oil
- 1/4 cup whole milk (at room temperature)
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 4.4 oz. (125g) full-fat brick cream cheese (at room temperature)
- 60 g unsalted butter (softened to room temperature)
- 1 3/4 cups powdered sugar
- 2 tsp pumpkin pie spice
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 356ºF (180ºC). Line an 8×8 inch square baking pan with parchment paper. Alternatively, grease a non-stick pan with melted butter and dust with flour for smooth cake sides.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt until combined. Set aside.
- Beat Butter & Sugars: In a large mixing bowl, use electric beaters or a stand mixer on medium speed to beat the softened butter with superfine and brown sugars for about 2 minutes until pale and creamy. Scrape down the sides as needed.
- Incorporate Eggs: Add the eggs one at a time, beating for about 10 seconds after each addition. Scrape down the bowl sides to ensure even mixing.
- Add Liquids: Pour in the olive oil, whole milk, and vanilla extract. Beat briefly for 15 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture to the wet ingredients and beat until just combined. Scrape down the sides, then add the remaining flour and beat lightly until incorporated. If dry flour remains, gently fold it in with a spatula to avoid over-beating, which can toughen the cake.
- Transfer Batter: Pour the batter into the lined baking pan and smooth the surface with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer to Wire Rack: Carefully lift the cake from the pan using the parchment paper and transfer it to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and butter with electric beaters on medium speed for 1 minute. Scrape down the bowl sides.
- Add Sugar & Spice: Sift together the powdered sugar and pumpkin pie spice, then add to the cream cheese mixture. Beat on medium-high speed for about 40 seconds until the frosting is well combined and fluffy.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake. Allow it to set for 15-30 minutes before slicing and serving. Enjoy your Pumpkin Spice Cake!
Notes
- Using room temperature ingredients (eggs, butter, cream cheese, milk) helps achieve a smoother batter and frosting.
- Be careful not to over-mix the batter after adding flour to keep the cake tender.
- You can adjust the amount of pumpkin pie spice in the frosting to taste for more or less spice.
- If you do not have pumpkin pie spice, blend cinnamon, nutmeg, ginger, and cloves for a homemade version.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow the cake to come to room temperature before serving if refrigerated, for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
