Description
A delicious pumpkin spice cake topped with cream cheese frosting.
Ingredients
Scale
- 3/4 cup brown sugar
- 1/2 cup baking molasses
- 1/4 cup milk of choice (at room temp)
- 1/2 cup vegetable oil (or coconut oil)
- 2 large eggs (at room temp)
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon pumpkin spice blend
- 1 teaspoon ginger powder
- 1 cup boiling water
- 2 cups powdered sugar
- 8 ounces cream cheese (at room temp)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 F and line a 9×13 cake pan with parchment paper.
- In a large bowl, whisk the brown sugar, baking molasses, milk, vegetable oil, and eggs until smooth.
- Sift over the flour, baking soda, baking powder, pumpkin spice, and ginger, and fold with a spatula until combined.
- Pour in the boiling water and whisk with an electric whisk for 30 seconds until smooth.
- Transfer the batter to the prepared cake pan and bake for 22-25 minutes or until a toothpick comes out clean.
- To make the frosting, sift the powdered sugar in a large bowl. Add cream cheese and vanilla extract, and whisk until smooth.
- Once the cake has completely cooled, remove it from the pan and spread the frosting over it.
- Cut into squares and sprinkle with pumpkin spice or cinnamon powder. Refrigerate for at least 1 hour.
Notes
- Make sure all ingredients are at room temperature for the best results.
- This cake can be stored in the refrigerator for several days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg