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Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 43 reviews
  • Author: Emma
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://yumrecipesfood.com/pumpkin-cake-with-cinnamon-cream-cheese-frosting-recipe/