Print

Martha Stewart-Inspired Pumpkin Cake

Close-up of Martha Stewart-Inspired Pumpkin Cake showing its texture
Print Recipe

This tender, warmly spiced pumpkin cake is inspired by Martha Stewart’s classic American home-baking style, with a moist crumb and a tangy cream cheese frosting. It’s the kind of effortless yet polished dessert she’d serve on a fall afternoon, and it slices beautifully for a crowd.

Ingredients

Scale

For the Cake

  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup (200g) granulated sugar
  • 3/4 cup (158g) packed light brown sugar
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract

For the Frosting

  • 8 ounces (227g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Heat the oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter and line the bottom with parchment paper, leaving an overhang on the two long sides. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl and set aside.
  2. In a large bowl, whisk the granulated sugar, brown sugar, and melted butter until smooth and no sugar granules feel gritty, about 1 minute. Add the eggs one at a time, whisking well after each addition, then whisk in the pumpkin puree, milk, and vanilla until evenly combined.
  3. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix, which can make the cake tough; a few small lumps are fine.
  4. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed, 30 to 35 minutes. Rotate the pan halfway through if your oven bakes unevenly.
  5. Set the pan on a wire rack and let the cake cool completely in the pan, about 1 hour. For the frosting, beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl once.
  6. Reduce the mixer speed to low and add the powdered sugar, 1/2 cup at a time, mixing until incorporated. Add the vanilla and salt, then increase the speed to medium-high and beat until the frosting is light and fluffy, about 1 minute. Avoid overbeating once the sugar is in, or the frosting can turn runny.
  7. Spread the frosting evenly over the completely cooled cake with an offset spatula, swirling the top if you like. For clean slices, dip a knife in hot water and wipe it dry between cuts. Store any leftovers covered in the refrigerator.

Notes

Store the frosted cake covered in the refrigerator for up to 4 days; let it sit at room temperature for 20 minutes before serving for the best texture. The unfrosted cake can be wrapped tightly in plastic wrap and frozen for up to 2 months; thaw overnight in the refrigerator before frosting. The frosting can be made up to 2 days ahead and refrigerated in an airtight container; bring to room temperature and beat briefly to re-fluff before using. To reheat a chilled slice, microwave on medium power in 15-second bursts just until barely warm.

Nutrition

Keywords: Martha Stewart pumpkin cake, pumpkin cake, pumpkin spice cake, cream cheese frosting, fall baking, easy pumpkin dessert, homemade pumpkin cake, autumn cake, sheet cake, American dessert

Find it online: https://marthadishes.com/martha-stewart-pumpkin-cake-recipe/