Ingredients:

  • 1 ½ cups (192g) all-purpose flour (plain flour)
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) ground cinnamon
  • ½ teaspoon (2.5g) ground ginger
  • ¼ teaspoon (1.25g) ground nutmeg
  • ½ teaspoon (2.5g) salt
  • 1 ½ cups (300g) granulated sugar (caster sugar)
  • ½ cup (120ml) vegetable oil (sunflower or canola oil)
  • 2 large eggs
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk (or milk with 1 tsp lemon juice added)
  • 8 ounces (227g) cream cheese, softened to room temperature
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 3 cups (360g) powdered sugar (icing sugar)
  • 1 teaspoon (5ml) vanilla extract
  • 2-4 tablespoons (30-60ml) milk, as needed for consistency

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the baking pan.
  2. Whisk together flour, baking soda, spices, and salt in a large bowl.
  3. In a separate bowl, whisk together sugar, oil, and eggs until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Pour batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Let the cake cool completely in the pan before frosting.
  7. Beat cream cheese and butter together until smooth and creamy.
  8. Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract.
  9. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  10. Frost the cooled cake with the cream cheese frosting, creating a swirl pattern with a spatula or knife.
  11. Slice and serve!