This delightful pumpkin spice cake is perfect for autumn gatherings, featuring a moist texture and a creamy frosting.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease a 15x10-inch jelly-roll pan with butter or non-stick spray.
Ensure the pan is evenly greased to prevent sticking.
In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, melted butter, pumpkin puree, and vanilla extract until smooth.
Mix thoroughly to ensure the sugar dissolves completely.
In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and clove.
Sift the dry ingredients for a lighter cake texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Spread the batter evenly into the prepared pan.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
Allow the cake to cool completely on a cooling rack.
Cooling prevents the frosting from melting.
In a bowl, beat the cream cheese, vanilla extract, and heavy cream until smooth and fluffy.
Ensure the cream cheese is softened for easier mixing.
Gradually add the powdered sugar to the cream cheese mixture, beating until the frosting reaches your desired consistency.
Adjust the consistency with more cream or sugar as needed.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Slice the cake into squares and serve.
Garnish with a sprinkle of cinnamon or chopped nuts for extra flair.
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