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Pumpkin Cake with Streusel Topping and Vanilla Icing Recipe

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★★★★★

4.7 from 98 reviews

This moist and flavorful pumpkin cake features layers of rich batter and a buttery streusel topping, finished with a smooth vanilla icing. Perfectly spiced with cinnamon and pumpkin pie spice, this classic American dessert is ideal for fall celebrations, Thanksgiving, or whenever you crave a comforting sweet treat.

Ingredients

Scale

For the Streusel

  • 3 cups all purpose flour, spooned and leveled
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks), melted

For the Cake

  • 2 1/4 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick), softened but still cool
  • 1 (15-oz) can pumpkin puree, NOT pumpkin pie filling (divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil recommended)
  • 1 tablespoon vanilla extract

For the Icing

  • 1/4 cup butter (half stick), very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 3 tablespoons milk, more to taste
  • 2 cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch cake pan using nonstick spray or by rubbing with butter.
  2. Make the Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in the microwave, pour into the flour mixture, and stir until it resembles wet sand with chunks. Set aside, refrigerate if possible.
  3. Mix Dry Ingredients for Cake: In a large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Add Butter and Pumpkin to Dry Mix: Chop 1/2 cup softened butter into chunks and add to the dry mix. Scoop about half the can of pumpkin puree into the bowl as well. Using a paddle attachment or electric beaters, blend until the butter moistens the flour and mixture forms a ball. Scrape bowl ends as needed without overmixing; add extra pumpkin if too dry.
  5. Prepare Wet Ingredients: In the medium bowl used previously, whisk together the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well combined.
  6. Combine Wet and Dry Mixtures: Add the wet mixture to the flour mixture in three additions, beating about 20 seconds after each addition. After all is added, beat for 1 minute until the batter is light and fluffy.
  7. Assemble Cake Layers: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup streusel evenly over the top, breaking large chunks. Add another 2 cups batter and spread. Add 1 cup streusel over that. Spread the rest of the batter evenly and top with 2 cups streusel, leaving some streusel leftover for later.
  8. Bake Cake Part 1: Bake at 350°F for 35 minutes.
  9. Add Remaining Streusel and Finish Baking: Quickly remove cake from oven, close oven door, and sprinkle the remaining streusel on top, focusing on areas where batter puffed up. Return cake to oven and bake another 10–15 minutes, total bake time about 45–50 minutes depending on pan and oven. Test doneness with a toothpick; it should come out clean and cake should not wobble.
  10. Cool: Let the cake cool on a wire rack for 15–20 minutes before slicing.
  11. Make Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding milk 1–2 teaspoons at a time if too thick.
  12. Serve: Drizzle the icing over the whole cake or over individual servings. The cake is best served warm; reheat slices for 10–20 seconds in the microwave if cooled.
  13. Storage: Keep the cake covered at room temperature for 2–3 days; refrigerate thereafter.

Notes

  • If baking in a metal pan rather than a glass pan, start checking doneness a few minutes earlier as bake time will be shorter.
  • Do not try to smooth out the streusel mixture; the texture should remain chunky and sandy.
  • Use pumpkin puree, NOT pumpkin pie filling for the cake batter.
  • Use kosher salt for best flavor control; table salt can be substituted but reduce quantity accordingly.
  • For best texture, do not overmix the batter once ingredients are combined.
  • This cake stores well covered on the counter for a few days, making it convenient for make-ahead dessert.

Keywords: pumpkin cake, coffee cake, streusel, fall dessert, Thanksgiving dessert, pumpkin pie spice, layered cake

Find it online: https://kitchenwithkai.com/pumpkin-cake-with-streusel-topping-and-vanilla-icing-recipe/