The Best Pumpkin Cake I'Ve Ever Had

sallysbakingaddiction.com

Kate B

2 cups ( 250g) all-purpose flour ( spoon & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and ½ teaspoons ground cinnamon

2 teaspoons pumpkin pie spice*

1 cup (240ml) canola or vegetable oil*

4 large eggs

1 cup ( 200g) packed light or dark brown sugar

½ cup ( 100g) granulated sugar

1 (15 ounce) can pumpkin puree*

1 and ½ teaspoons pure vanilla extract

subheading: Cream Cheese Frosting:

8 ounces ( 224g) full-fat block cream cheese, softened to room temperature

½ cup ( 115g) unsalted butter, softened to room temperature

3 cups ( 360g) confectioners’ sugar, plus an extra ¼ cup if needed

1 teaspoon pure vanilla extract

⅛ teaspoon salt

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