Ingredients:

  • 3 cups (375g) All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Fine sea salt
  • 1 tbsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 4 Large eggs, room temperature
  • 1 cup (200g) Granulated sugar
  • 1 cup (200g) Light brown sugar, packed
  • 1 cup (240ml) Neutral oil (Vegetable, Canola, or Grapeseed)
  • 1 can (15 oz / 425g) Pumpkin puree
  • 2 tsp Pure vanilla extract
  • 4 oz (115g) Full-fat cream cheese, softened
  • 1/2 cup (115g) Unsalted butter, softened
  • 2 cups (240g) Powdered sugar, sifted
  • 1 tsp Vanilla extract
  • 2 tbsp Heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-cup or 12-cup Bundt pan using melted shortening or high-quality baking spray, ensuring every crevice is coated.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  3. In a large mixing bowl, whisk the 4 eggs with granulated and light brown sugars until the mixture is pale and frothy. Gradually stream in the neutral oil while whisking constantly to create an emulsion.
  4. Stir the 15 oz of pumpkin puree and 2 teaspoons of vanilla extract into the wet ingredients until smooth.
  5. Gently fold the dry ingredients into the wet mixture using a silicone spatula until just combined, being careful not to overmix the batter.
  6. Pour the batter into the prepared Bundt pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  8. For the frosting, beat the cream cheese and butter until smooth. Sift in the powdered sugar, then add vanilla and heavy cream, whisking until a pourable consistency is achieved. Drizzle over the cooled cake.