Pumpkin Cream Cheese Cake – Moist, soft and so easy to make

What you will need:

• 2 cups all purpose flour
• 2 tablespoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 2 tablespoons of cinnamon
• 1 cup vegetable oil
• 4 large eggs
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 spoons of pumpkin spice
• 2 cups pumpkin puree

FOR THE FROSTING:

• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 225 g of cream cheese
• 1 teaspoon vanilla extract

How to make it:

1. Preheat the oven to 180°C.
2. Grease and flour a baking tray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spice.
3. In the bowl of a stand mixer, beat together the oil, eggs, sugar, and brown sugar on medium-high speed until thick and creamy, about 4 minutes.
4. Reduce speed to low and add pumpkin puree. Beat until combined.
5. With the mixer on low, add the flour mixture in three batches. Mix until combined but do not over mix.
6. Pour the mixture into the pan and bake in the middle of the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely

To make the frosting:

1. In the bowl of a mixer, beat the butter and cream cheese until smooth.
2. Add the vanilla and powdered sugar, mix on low until combined, then increase the speed to medium-high for another 2 minutes.
3. Let the cake cool and serve.
4. The cake can be refrigerated for up to 4 days.

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