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
Scale
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
