If you are on the lookout for a dessert that perfectly captures the essence of cozy autumn days, then this Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe is going to be your new go-to favorite. It’s a luscious, moist cake packed with warm pumpkin spice flavors, topped with a silky cream cheese frosting infused with just the right amount of cinnamon to make every bite utterly irresistible. Whether you’re baking for a special occasion or just because, this recipe combines simple ingredients into an unforgettable treat that brings comfort and joy to any table.
Ingredients You’ll Need
The magic behind this Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays a crucial role: the pumpkin purée adds moisture and that rich autumn flavor, while the pumpkin spice blend brings the cozy warmth, and the cream cheese frosting provides the perfect luscious finish. Here’s what you’ll need:
- All-purpose flour: The foundation of our cake, providing structure and tenderness.
- Baking powder and baking soda: These leavening agents ensure a light, fluffy texture.
- Salt: Enhances the cake’s flavor and balances the sweetness.
- Pumpkin spice: A blend of cinnamon, nutmeg, cloves, and ginger to make every bite cozy and aromatic.
- Dark brown sugar: Adds deep, rich sweetness and contributes to moistness.
- Pumpkin purée: The star ingredient that lends body, moisture, and the signature pumpkin taste.
- Oil: Keeps the cake buttery soft and moist without overpowering the pumpkin flavor.
- Eggs: Bind everything together and give the cake stability.
- Vanilla extract: Layers in a warm, mellow sweetness to elevate all other flavors.
- Butter and full-fat cream cheese: For that luxurious, creamy frosting that perfectly complements the spiced cake.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Ground cinnamon: Infuses the frosting with an extra dimension of spice.
How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 170ºC (340ºF) and lining three 20 cm (8 inch) baking pans with parchment paper. Mixing the dry ingredients first allows you to evenly distribute the spices, baking powder, baking soda, and salt, setting up the perfect base. In a separate bowl, whisk together the wet ingredients until they’re fully combined and smooth.
Step 2: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir gently with a whisk or spatula until there’s no visible dry flour. This ensures your cake batter is smooth and uniform, leading to even baking and a tender crumb. Avoid over-mixing to keep the cake light and airy.
Step 3: Bake the Cake Layers
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 23-25 minutes until a cake tester inserted in the center comes out clean. Let the cakes cool on racks; this step is crucial for the layers to set perfectly before frosting.
Step 4: Make the Cinnamon Cream Cheese Frosting
Bring the butter and cream cheese to room temperature for easier mixing. Start by creaming the butter until fluffy, then add in the cream cheese, cinnamon, and vanilla extract. Gradually add sifted powdered sugar in two batches, mixing well between additions to achieve a light, luscious frosting with just the right sweetness and spice.
Step 5: Assemble the Cake
Place the first cake layer on a serving plate or turntable. Spread a generous layer of frosting evenly, then repeat with the remaining layers. Finally, cover the entire cake with the leftover frosting. For a finishing touch, create subtle waves with an offset spatula and dust lightly with cinnamon, or add festive decorations like mini fondant pumpkins.
How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
Garnishes
A simple dusting of ground cinnamon on top can elevate the look and taste, but you can also get creative with seasonal decorations like toasted pecans, candied pumpkin seeds, or edible autumn leaves for a charming presentation that invites compliments before the first bite.
Side Dishes
This cake pairs perfectly with a scoop of vanilla ice cream, a warm cup of spiced chai tea, or freshly brewed coffee. These accompaniments balance the rich, moist cake and creamy frosting while enhancing the cozy autumn vibe of the whole experience.
Creative Ways to Present
For a festive twist, serve individual cake slices in clear dessert cups layered with whipped cream and pumpkin spice crumble on top. This adds an element of surprise and elegance, perfect for dinner parties or holiday gatherings where you want to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe covered tightly at room temperature for up to two days, or refrigerate it for up to five days to maintain freshness. Cover the cake with plastic wrap or keep it in an airtight container to prevent it from drying out.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw them overnight in the fridge before frosting and assembling. The frosting can also be frozen in a sealed container, but be sure to stir it gently before using to restore creaminess.
Reheating
Since this cake is best served cool, reheating is generally not required. If you prefer, bring refrigerated slices to room temperature before serving to let the flavors shine. Avoid microwaving as it may soften the frosting too much.
FAQs
Can I use canned pumpkin purée for this recipe?
Absolutely! Canned pumpkin purée works perfectly and saves time. Just make sure it’s pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
What can I substitute for the oil in the cake?
You can use melted butter, applesauce, or yogurt as healthier alternatives, but keep in mind that oil helps keep the cake extra moist and tender.
How do I make homemade pumpkin spice?
Mix 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ground ginger to create your own pumpkin spice blend.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.
How long does this cake last after frosting?
Once frosted, the cake stays fresh in the refrigerator for up to five days, making it perfect for enjoying over several days or prepping in advance.
Final Thoughts
This Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe isn’t just a dessert — it’s an experience, a way to bring warmth and comfort into your kitchen and dining room. Once you taste the perfect harmony of spiced pumpkin and creamy cinnamon frosting, it’s sure to become a beloved staple in your baking repertoire. Give it a try, and watch it become a crowd favorite at your next gathering!
Print
Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Pumpkin Cake with Cinnamon Cream Cheese Frosting is a perfect dessert for fall and holiday gatherings. Made with pumpkin purée, warm pumpkin spice, and dark brown sugar, the cake layers are tender and aromatic. The rich cinnamon cream cheese frosting complements the cake beautifully, creating a delightful treat that’s both comforting and elegant.
Ingredients
For the Pumpkin Cake Layers
- 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 (homemade or store-bought)
- 450 g dark brown sugar
- 560 g pumpkin purée (room temperature)
- 150 g oil (room temperature)
- 4 eggs (room temperature)
- 2 tsp vanilla extract
For the Cinnamon Cream Cheese Frosting
- 300 g butter (softened)
- 150 g full-fat cream cheese (softened)
- 540 g powdered sugar (sifted)
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 170ºC (340ºF) using a conventional oven setting. Line three 20 cm (8 inch) baking pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well to evenly distribute all ingredients.
- Mix Wet Ingredients: In a separate bowl, add the pumpkin purée, oil, eggs, and vanilla extract. Whisk these together by hand until fully combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl. Using a whisk or rubber spatula, mix them together until no dry flour remains and the batter is fully incorporated.
- Fill Pans and Bake: Divide the batter evenly between the three prepared pans, spreading it into an even layer. Bake in the preheated oven for 23 to 25 minutes, or until a cake tester inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 5 minutes. Then gently remove the cakes from the pans and place on a cooling rack until completely cooled.
- Prepare Frosting: Remove butter and cream cheese from the refrigerator 10 minutes prior to starting. Cut the butter into cubes. Using a stand mixer fitted with the paddle attachment, cream the butter on high speed for 5 minutes, scrape down the sides, then mix for an additional 2 minutes.
- Add Cream Cheese and Flavorings: Add cinnamon, vanilla extract, and cream cheese to the creamed butter. Beat together for 1 minute until smooth and combined.
- Add Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts, mixing between additions. Scrape down the sides of the bowl to incorporate all sugar. Finally, mix on medium speed for 2 minutes until frosting is fluffy and smooth.
- Assemble the Cake: Place the first cooled cake layer on a serving dish or cake board. Spread two generous scoops of frosting evenly over the top with an offset spatula. Add the second layer and repeat the frosting process. Top with the final layer and cover the entire cake with the remaining frosting, smoothing it out evenly.
- Decorate: Optionally, create a wavy texture on the frosting surface with an offset spatula. Finish by dusting with a little cinnamon and garnish with mini fondant pumpkin decorations for a festive touch.
Notes
- Room temperature ingredients ensure better mixing and smoother batter and frosting.
- To make homemade pumpkin spice, combine ground cinnamon, nutmeg, ginger, cloves, and allspice.
- Use parchment paper in pans to prevent sticking and for easy cake removal.
- Make sure the cakes are completely cooled before frosting to prevent melting the frosting.
- The frosting can be chilled if it becomes too soft to work with, then re-whipped briefly.
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