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
- 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.
- 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.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until well combined and smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Remaining Layers: Repeat frosting and layering with the second cake layer, then place the third layer on top.
- Frost Entire Cake: Cover the whole cake with the remaining frosting. Smooth the frosting evenly over the top and sides with the offset spatula.
- 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