Easy Pumpkin Cake Recipe
"This super moist and easy pumpkin cake recipe is full of spiced pumpkin goodness, with a tender crumb that melts in your mouth. To make it even better, it's topped with a cinnamon spiked cream cheese frosting that really takes this cake to another level! What is Pumpkin Cake Made of? Pumpkin First let's go over the key ingredient in this cake - pumpkin! This recipe uses canned pumpkin (I use Libby's canned pumpkin), but you can use fresh pumpkin too. When choosing canned pumpkin, you want to make sure you get 100% ..."
INGREDIENTS
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2¼ cups flour (plain, all purpose flour)
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¼ cup cornstarch (also known as cornflour in some countries)
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2½ tsp ground cinnamon
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1 tsp ginger powder
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¼ tsp ground nutmeg
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½ tsp allspice
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1½ cups white granulated sugar
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3 large eggs (room temperature)
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1 cup unflavoured vegetable oil (I use canola oil)
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1¼ cup pumpkin puree (I use Libby's 100% canned pumpkin (see note 1 for fresh pumpkin option))
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¼ cup milk (full fat, room temperature)
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2 tsp vanilla essence/extract
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1 tsp white vinegar
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¾ cup unsalted butter (room temperature)
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3¼ cups icing sugar (also known as powdered/confectioners sugar)
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1 heaped cup cream cheese (cold)
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1 tsp vanilla
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½ tsp ground cinnamon
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½ cup walnuts or pecans
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