Ingredients:

  • 2 cups (240 g) All-Purpose Flour, Sifted
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (220 g) Light Brown Sugar, packed
  • 2 tsp (10 g) Baking Soda
  • 1 tsp (5 g) Fine Sea Salt
  • 2 tsp (10 g) Ground Cinnamon
  • 1 tsp (5 g) Ground Ginger
  • 1/2 tsp (2.5 g) Ground Nutmeg
  • 1/4 tsp (1.25 g) Ground Cloves or Allspice
  • 1 (15 oz) can (425 g) Canned Pumpkin Purée (Not pumpkin pie filling)
  • 4 Large Eggs, At room temperature
  • 1 cup (240 ml) Vegetable Oil
  • 1 tsp (5 ml) Vanilla Extract (for cake)
  • 8 oz block (226 g) Cream Cheese, Full fat, room temperature
  • 1/2 cup (1 stick or 113 g) Unsalted Butter, Room temperature
  • 4 cups (480 g) Powdered (Icing) Sugar, Sifted
  • 1 tsp (5 ml) Vanilla Extract (for frosting)
  • 1 tsp Lemon Zest (Zest of 1 small lemon)
  • 1-2 Tbsp (15–30 ml) Milk (Optional, to thin)

Instructions:

  1. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour the 9x13 inch pan, or line it completely with parchment paper, leaving an overhang 'sling.'
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted flour, both sugars, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Ensure the spices are evenly distributed.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
  4. Form the Batter: Pour the wet ingredients into the dry ingredients. Stir gently using a rubber spatula just until no streaks of dry flour remain. Do not overmix, or the cake will become tough.
  5. Bake: Pour the batter into the prepared pan, levelling the top with the spatula. Bake for 30–35 minutes.
  6. Check for Doneness: The cake is ready when a wooden skewer inserted into the centre comes out clean or with moist crumbs attached.
  7. Cool: Transfer the cake pan to a wire rack and allow it to cool completely (45–60 minutes) before attempting to frost. Warm cake will melt the frosting!
  8. Beat the Fats (Frosting): In the bowl of an electric mixer fitted with the paddle attachment, beat the room-temperature cream cheese and unsalted butter together on medium speed until the mixture is light, fluffy, and completely smooth (about 2 minutes). Scrape down the sides frequently.
  9. Add Sugar (Frosting): Reduce the speed to low. Gradually add the sifted powdered sugar, 1 cup at a time, incorporating it fully before adding the next.
  10. Flavour and Adjust (Frosting): Mix in the vanilla extract and lemon zest. If the frosting is too stiff, add milk (1 tablespoon at a time) until a spreadable consistency is reached. If it is too soft, chill briefly or add a little more powdered sugar.
  11. Frost and Finish: Once the cake is entirely cool, spread the frosting evenly over the top using an offset spatula. Decorate as desired (e.g., sprinkle with chopped walnuts or an extra dusting of cinnamon).