Ingredients:

  • 2.25 cups (280g) all-purpose flour
  • 1.5 tsp (7g) baking soda
  • 0.5 tsp (2g) salt
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 0.25 tsp (1g) ground nutmeg
  • 0.25 tsp (1g) ground cloves
  • 0.75 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large (150g) eggs, room temperature
  • 1 can 15 oz (425g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula. Stop mixing the moment no flour streaks remain.
  5. Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool completely on a wire rack. While cooling, beat cream cheese and butter together, then add powdered sugar, vanilla, and heavy cream until velvety.
  7. Spread the frosting evenly over the cooled cake using an offset spatula.