Description
This moist and flavorful Pumpkin Cake with Cinnamon Cream Cheese Frosting is a perfect dessert for autumn or holiday gatherings. Made with a blend of pumpkin purée, warm spices, and topped with a rich cinnamon-infused cream cheese frosting, this layered cake offers a delightful balance of sweetness and spice that will satisfy any pumpkin lover’s cravings.
Ingredients
Scale
Dry Ingredients
- 360 g all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp + 2 tsp pumpkin spice (see notes below recipe for homemade pumpkin spice)
- 450 g dark brown sugar
Wet Ingredients
- 560 g pumpkin purée (room temperature)
- 150 g oil (room temperature)
- 4 eggs (room temperature)
- 2 tsp vanilla extract
Frosting
- 300 g butter
- 150 g full-fat cream cheese
- 540 g powdered sugar
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Prepare Cake Layers: Preheat the oven to 170ºC (340ºF) on a conventional setting and line three 20 cm (8 inch) round baking pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt, stirring well to distribute the ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together pumpkin purée, oil, eggs, and vanilla extract until smoothly blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently with a whisk or rubber spatula until no dry flour remains and the batter is smooth and uniform.
- Bake: Divide the cake batter evenly among the prepared pans, spreading it into a smooth, even layer. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the pans from the oven and allow the cakes to cool on a cooling rack for 5 minutes. Then gently lift the cakes out of their tins and let them cool completely to room temperature.
- Prepare Frosting: Remove butter and cream cheese from the refrigerator about 10 minutes beforehand to soften. Cube the butter and sift the powdered sugar to avoid lumps.
- Cream Butter: Using a stand mixer with a paddle attachment, beat the butter on high speed for 5 minutes. Scrape down the bowl’s sides and continue mixing for another 2 minutes until creamy and light.
- Add Cream Cheese and Flavorings: Add cream cheese, ground cinnamon, and vanilla extract to the creamed butter. Beat at medium speed for 1 minute until fully combined and smooth.
- Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar in two parts, mixing until incorporated before adding the next. Scrape down the sides and mix one final time for 2 minutes on medium speed until fluffy.
- Assemble Cake: Place one cake layer on your serving plate or cake board (a turntable helps but is not required). Spread 2 generous scoops of frosting evenly over the layer using an offset spatula.
- Repeat Layers: Place the second cake layer on top and repeat frosting the surface. Add the final cake layer and frost the entire exterior of the cake evenly with the remaining frosting.
- Decorate: Optionally, create a wavy texture with the spatula on the frosting’s surface. Finish by dusting with ground cinnamon and decorating with mini fondant pumpkin decorations for a festive touch.
Notes
- To make homemade pumpkin spice: combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 tsp ground cloves, and 1 tsp ground allspice.
- Ensure all wet ingredients and eggs are at room temperature for a smoother batter and even baking.
- This cake can be stored covered in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use full-fat cream cheese and unsalted butter for best frosting texture and flavor control.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 290 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: pumpkin cake, cream cheese frosting, cinnamon frosting, autumn dessert, layered cake, pumpkin spice cake
