Pumpkin Spice Cake

If you love pumpkin spice latte as much as I do, then you must try this super moist pumpkin-spice cake with a delicious cream cheese frosting inside. It's the perfect dessert for the upcoming fall season. I love to make this cake when I'm invited at a friends house. They are also obsessed with it, like me...hehehe :)

Ingredients:

1. 1.5 cups pumpkin puree, fresh or canned work both. ( I used butternut)

2. 3 cups white flour

3. 1.5 teaspoons of baking soda

4. 1.5 cups of white sugar

5. 1 cup brown sugar

6. 3 eggs

7. 3/4 cup softened butter

8. 1/4 teaspoon of salt

9. 3 teaspoons of vanilla extract ( you can also use vanilla sugar)

10. 3 tablespoons of cinnamon

11. 1 tablespoon of nutmeg

12. 1 tablespoon of ground cloves

Cream cheese frosting:

- 1 pack of philadelphia

- 1/2 cup of softened butter

- 1 big tablespoon of mascarpone

- 2 teaspoons of vanilla extract or vanilla sugar

- cinnamon and ground cloves ( as much as you like)

- 3 cups of powdered sugar

Instructions: Preheat oven to 180 degrees

1. In a large bowl, whisk together flour, baking soda and salt. Set aside

2. In a large bowl, cream together white and brown sugar and the butter. Then beat in the eggs one at a time.

3. Fold in vanilla and all the spices.

4. Combine the dry and the wet ingredients.

5. Now add the pumpkin puree.

6. Pour the batter evenly into the cake pans and bake for 30-35 minutes ( make sure to check it after 25 minutes) and do not overbake, the cake has to be smooth inside.

7. While the cake is cooling you can make the frosting by just creaming together the philadelphia, butter and the mascarpone.

8. Then mix in powdered sugar a little at a time until it get's creamy.

9. Now fold in vanilla, cinnamon and cloves.

10. Frost the cooled cakes, decorate it the way you like it and put it in the fridge overnight. The day after the cake will be even better, believe me.

11. Enjoy and let me know if you liked it :)