Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
If you’re craving a dessert that feels like a warm hug in cake form, this Pumpkin Cake with Cinnamon Cream Cheese Frosting is exactly what you need. It’s the perfect celebration of fall’s best flavors, combining moist, spiced pumpkin layers with a silky, cinnamon-kissed cream cheese frosting that makes every bite utterly irresistible. From the vibrant orange hue of the pumpkin to the cozy warmth of the cinnamon frosting, this cake is truly a showstopper that brings comfort and joy to any table.
Ingredients You’ll Need
This Pumpkin Cake with Cinnamon Cream Cheese Frosting relies on a handful of simple but essential ingredients, each playing a starring role in the texture, flavor, and aroma of this delightful treat. From the hearty pumpkin purée that keeps the cake moist to the aromatic pumpkin spice blend, every element contributes to its signature warm, inviting taste.
- 360 g all-purpose flour: The backbone of the cake, giving it structure and tenderness.
- 2 ½ teaspoon baking powder: Helps the cake rise beautifully for a light texture.
- ½ teaspoon baking soda: Works with acidity in pumpkin to create perfect lift.
- 1 teaspoon salt: Enhances all the flavors without being overpowering.
- 1 tablespoon + 2 teaspoon pumpkin spice: The warm spice blend that brings classic autumn vibes into every bite.
- 450 g dark brown sugar: Adds deep molasses notes and moistness to the cake layers.
- 560 g pumpkin purée, room temperature: The star ingredient that delivers moisture and vibrant color.
- 150 g oil, room temperature: Keeps the cake tender and avoids drying out.
- 4 eggs, room temperature: Binds everything together and adds richness.
- 2 teaspoon vanilla extract: Rounds out the flavors with a sweet aroma and subtle depth.
- 300 g butter: For the frosting, providing creaminess and body.
- 150 g full-fat cream cheese: The tangy, velvety base for the luscious frosting.
- 540 g powdered sugar: Sweetens and smooths the frosting perfectly.
- 2 teaspoon ground cinnamon: Gives the frosting a warm, fragrant kick.
- ½ teaspoon vanilla extract: Enhances the cream cheese frosting’s flavor.
How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting
Step 1: Prepare the Cake Batter
Start off by preheating your oven to 170ºC (340ºF) and lining three 20 cm (8 inch) pans with parchment paper. In a large bowl, combine your dry ingredients — flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt — making sure everything is evenly mixed. In a separate bowl, whisk together all your wet ingredients: pumpkin purée, oil, eggs, and vanilla extract. This method ensures smooth integration and helps avoid overmixing which can toughen the cake.
Step 2: Combine and Bake
Pour the wet mixture into the dry ingredients and stir gently but thoroughly with a whisk or rubber spatula until no dry flour remains. Divide the batter evenly among your prepared pans, smoothing the tops for even baking. Pop the pans into the oven for about 23 to 25 minutes, or until a toothpick inserted comes out clean. The aroma while baking is heavenly — a true preview of what’s to come.
Step 3: Cool the Cake Layers
Once out of the oven, allow the cakes to rest on a cooling rack for 5 minutes before carefully removing them from the pans. Then let the layers cool completely to room temperature. This step is crucial to prevent your frosting from melting and sliding off during assembly.
Step 4: Make the Cinnamon Cream Cheese Frosting
While the cakes cool, prep your frosting. Remove butter and cream cheese from the fridge about 10 minutes before starting, letting them come to near room temperature for a creamy blend. In your stand mixer with a paddle attachment, cream butter on high speed for 5 minutes. Then add cinnamon, vanilla, and cream cheese, mixing for another minute until fluffy and combined. Slowly add the sifted powdered sugar in two parts on low speed, incorporating it fully before the next addition. Finish with a final 2-minute mix on high speed for a smooth, luscious frosting.
Step 5: Assemble Your Pumpkin Cake with Cinnamon Cream Cheese Frosting
Place your first cooled cake layer on a serving plate or cake board. Dollop two generous scoops of frosting and spread it evenly using an offset spatula. Repeat the process for each layer until all are stacked. Cover the outside with the remaining frosting, smoothing it out for a flawless finish. For an extra touch, create gentle waves with your spatula and dust the top with a pinch of cinnamon or decorate with mini fondant pumpkins to impress your guests.
How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting
Garnishes
Enhance the already decadent Pumpkin Cake with Cinnamon Cream Cheese Frosting with garnishes like toasted pecans, a light dusting of cinnamon, or even caramel drizzle. These additions add texture and an elegant flair that makes your cake even more inviting.
Side Dishes
This cake pairs wonderfully with a cup of spiced chai tea or freshly brewed coffee to balance the sweetness. For an indulgent dessert spread, serve alongside whipped cream or a scoop of cinnamon ice cream for a luscious complement.
Creative Ways to Present
For a festive centerpiece, cut the cake into neat slices and arrange on a rustic wooden board with seasonal decor like autumn leaves or small pumpkins. Alternatively, turn your leftover frosting into piped rosettes on cupcakes for a mini Pumpkin Cake with Cinnamon Cream Cheese Frosting experience.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pumpkin Cake with Cinnamon Cream Cheese Frosting covered at room temperature for up to two days, or in the refrigerator for about 4 days. Keeping the cake well-covered prevents it from drying out and protects it from absorbing fridge odors.
Freezing
This cake freezes beautifully. Wrap each cake layer tightly in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Freeze your frosting separately in a sealed container. When ready to use, thaw overnight in the fridge and re-whip the frosting before assembling.
Reheating
If you prefer your cake slightly warmed, allow slices to come to room temperature first, then gently warm for 10 to 15 seconds in the microwave. Enjoy the softness and enhanced flavors without melting the frosting too much.
FAQs
Can I use canned pumpkin purée for this recipe?
Absolutely! Canned pumpkin purée works perfectly and can be used as a convenient, year-round option without any change in flavor or texture.
Is there a substitute for the oil in the cake layers?
You can substitute oil with melted butter if you prefer, but oil helps keep the cake more moist and tender, so it’s recommended for this recipe.
How do I make homemade pumpkin spice?
Combine 2 tablespoons cinnamon, 1 ½ teaspoons nutmeg, 1 ½ teaspoons ginger, ¾ teaspoon cloves, and ¾ teaspoon allspice. Store in an airtight container in a dark cupboard for best flavor.
Can I make this Pumpkin Cake with Cinnamon Cream Cheese Frosting vegan?
With some ingredient swaps like flax eggs, vegan butter, and dairy-free cream cheese, you can definitely create a vegan version, but expect slight differences in texture and flavor.
What is the best way to get smooth frosting for assembling the cake?
Use room temperature butter and cream cheese and beat the frosting for several minutes until smooth and fluffy. Sifting the powdered sugar also helps avoid lumps and creates that perfect silky finish.
Final Thoughts
If you’ve been searching for a cozy, crowd-pleasing dessert that wraps all your favorite fall flavors into one irresistible package, don’t wait to try this Pumpkin Cake with Cinnamon Cream Cheese Frosting. It’s one of those recipes that once you make it, you’ll want to keep coming back to season after season. Trust me, every bite is worth it.
Print
Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a moist, spiced dessert perfect for autumn and holiday seasons. Featuring layers of tender pumpkin cake flavored with homemade pumpkin spice and topped with a luscious cinnamon-infused cream cheese frosting, it’s an irresistible treat for gatherings and celebrations.
Ingredients
Pumpkin Cake Layers
- 360 g all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon + 2 teaspoons pumpkin spice (see notes for homemade spice mix)
- 450 g dark brown sugar
- 560 g pumpkin purée (room temperature)
- 150 g oil (room temperature)
- 4 eggs (room temperature)
- 2 teaspoons vanilla extract
Cinnamon Cream Cheese Frosting
- 300 g butter (unsalted, softened)
- 150 g full-fat cream cheese (softened)
- 540 g powdered sugar (sifted)
- 2 teaspoons ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Prepare Cake Pans: Preheat the oven to 170ºC (340ºF) conventional oven and line three 20 cm (8 inch) baking pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smoothly blended and uniform in texture.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir with a whisk or rubber spatula until no dry flour is visible, taking care not to overmix.
- Bake Cake Layers: Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake Layers: Allow the cakes to cool on a rack for 5 minutes. Then carefully remove the cakes from the pans and let them cool completely before frosting.
- Prepare Frosting: Remove butter and cream cheese from the fridge 10 minutes before starting. Cut butter into cubes and sift the powdered sugar.
- Cream Butter: Using a stand mixer with the paddle attachment, beat the butter on high speed for 5 minutes. Scrape down the bowl sides and mix an additional 2 minutes.
- Add Cream Cheese and Flavorings: Add cream cheese, ground cinnamon, and vanilla extract to the butter and cream together for 1 minute until smooth and creamy.
- Add Powdered Sugar: On low speed, gradually mix in sifted powdered sugar in two parts, scraping the bowl between additions. Once fully incorporated, beat on medium speed for a final 2 minutes for a fluffy frosting consistency.
- Assemble Cake: Place the first cake layer on your serving plate or cake board. Spread two generous scoops of frosting evenly over the layer with an offset spatula. Repeat with the next layer, then top with the final cake layer.
- Finish Frosting: Frost the entire cake with the remaining frosting, smoothing and evening it out. Optionally create a wavy design on the frosting surface and decorate with a dusting of cinnamon and mini fondant pumpkins for a festive touch.
Notes
- Make your own pumpkin spice by mixing 2 tablespoons ground cinnamon, 1 ½ teaspoons ground nutmeg, 1 ½ teaspoons ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground allspice. Store in an airtight container in a cool, dark place.
- Use room temperature ingredients to ensure even mixing and better texture.
- Line baking pans with parchment paper to prevent sticking and easy removal.
- Do not overmix the batter to keep the cake tender and moist.
- Chill the frosting slightly if it becomes too soft before frosting the cake.
- This cake can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: pumpkin cake, cinnamon cream cheese frosting, pumpkin spice cake, fall dessert, layered cake, autumn recipes
