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Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe


  • Author: Zoe
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A moist and flavorful pumpkin cake layered with a rich cinnamon cream cheese frosting. This autumn-inspired dessert combines warm spices and creamy frosting, perfect for fall celebrations or cozy gatherings.


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
  • 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 Ingredients

  • 300 g butter
  • 150 g full-fat cream cheese
  • 540 g powdered sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Cake Pans: Preheat the oven to 170ºC (340ºF) conventional. Line three 20 cm (8 inch) baking pans with parchment paper to prevent sticking and ensure easy cake removal.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir them thoroughly to evenly distribute the leavening agents and spices.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until well combined and smooth.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a whisk or rubber spatula, gently stir until no dry flour remains and the batter is smooth and uniform.
  5. Fill Pans and Bake: Divide the cake batter evenly among the prepared pans, spreading it into an even layer. Bake for 23-25 minutes, or until a cake tester inserted into the center comes out clean.
  6. Cool Cakes: Remove the pans from the oven and place them on a cooling rack. After 5 minutes, carefully remove the cakes from the pans and allow them to cool completely on the rack.
  7. Prepare Frosting Ingredients: Take the butter and cream cheese out of the fridge about 10 minutes before starting to soften. Cut the butter into cubes and sift the powdered sugar to avoid lumps.
  8. Cream Butter: Using a stand mixer fitted with the paddle attachment, beat the butter on high speed for 5 minutes until fluffy. Scrape the bowl sides and mix again for 2 more minutes.
  9. Add Cream Cheese and Flavorings: Add the cream cheese, ground cinnamon, and vanilla extract to the butter. Cream together for 1 minute until fully combined and smooth.
  10. Add Powdered Sugar: On low speed, add the sifted powdered sugar in two parts. Mix each part until incorporated before adding the next. Scrape down the bowl sides and beat on medium speed for 2 minutes to achieve a smooth, fluffy frosting.
  11. Assemble Cake Layers: Place the first cake layer on your serving dish or cake board. Spread two large scoops of frosting evenly over the layer with an offset spatula.
  12. Add Remaining Layers: Repeat frosting and layering with the second cake layer, then place the third layer on top.
  13. Frost Entire Cake: Cover the whole cake with the remaining frosting. Smooth the frosting evenly over the top and sides with the offset spatula.
  14. Decorate Cake: Optionally, create a wavy design on the frosting surface using the offset spatula. Dust with cinnamon and decorate with mini fondant pumpkin decorations for a charming autumn touch.

Notes

  • Homemade Pumpkin Spice: Combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground allspice, and 1 1/2 tsp ground cloves.
  • Room temperature ingredients help achieve a smoother batter and better texture.
  • Use full-fat cream cheese for a richer frosting and better consistency.
  • Ensure the cake layers are completely cool before frosting to prevent melting.
  • You can store the cake covered in the refrigerator for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of cake)
  • Calories: 420
  • Sugar: 33g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: pumpkin cake, cinnamon cream cheese frosting, fall dessert, autumn recipe, layered cake, pumpkin spice cake