Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
If you’re craving a dessert that feels like a warm hug in cake form, then you absolutely have to try this Pumpkin Cake with Cinnamon Cream Cheese Frosting. It’s a luscious, moist pumpkin cake layered with a velvety cinnamon-infused cream cheese frosting that perfectly balances spice and sweetness. This is not just any pumpkin cake – it’s the kind of recipe you’ll want to make again and again, whether for cozy autumn gatherings or whenever you need a slice of pure comfort. With fragrant pumpkin spice and a rich cream cheese frosting that melts in your mouth, every bite is a celebration of fall flavors at their finest.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that are essential for creating that perfect texture and vibrant flavor. Each component plays its part, from the fluffy all-purpose flour giving the cake structure, to the brown sugar adding deep caramel notes, and the pumpkin purée lending moisture and that unmistakable holiday charm.
- 360 g all-purpose flour: Provides the perfect foundation with a tender crumb.
- 2 1/2 tsp baking powder: Helps the cake rise light and fluffy.
- 1/2 tsp baking soda: Works alongside baking powder for optimal texture.
- 1 tsp salt: Enhances all the flavors and balances sweetness.
- 1 tbsp + 2 tsp pumpkin spice: Brings warm seasonal spices; homemade versions make it extra special.
- 450 g dark brown sugar: Adds rich, molasses undertones and deep sweetness.
- 560 g pumpkin purée: Keeps the cake moist while delivering its signature pumpkin flavor.
- 150 g oil: Ensures moistness and tenderness without weighing down the cake.
- 4 eggs: Bind everything together and add structure with richness.
- 2 tsp vanilla extract: Elevates and rounds out all the flavors beautifully.
- 300 g butter: Essential for the creamy texture of the frosting.
- 150 g full-fat cream cheese: Delivers tanginess and signature creaminess in the frosting.
- 540 g powdered sugar: Sweetens the frosting while keeping it silky smooth.
- 2 tsp ground cinnamon: Infuses the frosting with warm spiced notes.
- 1/2 tsp vanilla extract: Adds depth and a lovely aroma to the frosting.
How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting
Step 1: Prepare Your Oven and Pans
Start by heating your oven to 170ºC (340ºF) and lining three 20 cm (8 inch) cake pans with parchment paper. This ensures your layers bake evenly and release effortlessly, setting the stage for a perfect cake assembly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt. Mixing the dry ingredients thoroughly guarantees even spice distribution and a balanced sweet base for your cake layers.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the pumpkin purée, oil, eggs, and vanilla extract until smooth. Using room temperature ingredients helps everything emulsify beautifully, giving your batter a consistent texture that bakes up moist and tender.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and fold gently with a whisk or spatula until you see no streaks of flour. Careful not to overmix, you want the batter just combined for a light crumb and irresistible softness.
Step 5: Bake the Cake Layers
Divide the batter evenly among your prepared pans and spread gently into smooth layers. Bake for 23 to 25 minutes, or until a toothpick inserted into the center emerges clean. This step creates those rich, moist layers you’ll build your cake from.
Step 6: Cool Completely
Let the cakes rest briefly in their pans before transferring to a cooling rack. Cooling fully prevents your frosting from melting and ensures clean, neat layers when assembling your pumpkin cake with cinnamon cream cheese frosting.
Step 7: Make the Cinnamon Cream Cheese Frosting
Take softened butter and cream cheese, then beat the butter first until fluffy—this makes for a light frosting base. Add the cream cheese, cinnamon, and vanilla extract, blending until smooth. Then, cut the powdered sugar into two parts, mixing each gradually on low speed to keep the frosting silky and lump-free. Finish with a final whip for the perfect luscious texture.
Step 8: Assemble the Cake
Place one cake layer onto your serving plate or turntable. Spread a thick layer of frosting evenly over the top, then repeat this process two more times, finishing by coating the entire cake with the remaining frosting. Smooth it out or get creative with your spatula for a textured look.
How to Serve Pumpkin Cake with Cinnamon Cream Cheese Frosting
Garnishes
A light sprinkle of ground cinnamon on top adds an inviting aroma and visual charm. For a festive touch, mini fondant pumpkins or a dusting of nutmeg can elevate your cake, making it perfect for holiday celebrations or cozy weekend treats.
Side Dishes
This cake pairs wonderfully with simple whipped cream or a scoop of vanilla bean ice cream for added indulgence. Freshly brewed coffee, chai tea, or even a warm spiced cider complement the spicy notes and creamy frosting beautifully.
Creative Ways to Present
Try cutting your Pumpkin Cake with Cinnamon Cream Cheese Frosting into petite squares for a charming party platter. Alternatively, layer cake crumbs with frosting in small glasses for an elegant pumpkin trifle. Either way, it’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Cover your cake tightly with plastic wrap or store in an airtight container in the refrigerator. This keeps the cream cheese frosting fresh and the cake moist for up to 4 days—perfect if you want to enjoy it slowly without losing any delightful flavor or texture.
Freezing
This cake freezes beautifully! Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Because of the cream cheese frosting, it’s best to serve this cake cold or at room temperature. If you prefer, warm a slice slightly in the microwave for 10-15 seconds, but avoid heating the entire cake to preserve its creamy texture and delicate crumb.
FAQs
Can I use canned pumpkin purée for this Pumpkin Cake with Cinnamon Cream Cheese Frosting?
Absolutely! Canned pumpkin works great and is actually what most home bakers use. Just make sure it’s pure pumpkin purée without added sugars or spices for the best control over flavor.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free blend, but be mindful that texture might vary slightly. Adding a bit of xanthan gum if your blend doesn’t already include it will help maintain structure.
How long does the cinnamon cream cheese frosting keep?
The frosting is best consumed within 3-4 days when refrigerated. Because it contains dairy, it should always be stored chilled to keep it fresh and safe to eat.
Can I prepare the frosting ahead of time?
Yes, you can make the frosting up to two days in advance. Keep it refrigerated in an airtight container, and bring it back to room temperature before frosting your cake for easy spreading.
Why does my pumpkin cake sometimes turn out dry?
Dryness usually happens when the cake is overbaked or if the oil and pumpkin purée proportions aren’t balanced. Stick to the cooking time suggested and measure your wet ingredients carefully to ensure moist, tender layers every time.
Final Thoughts
There’s something truly magical about this Pumpkin Cake with Cinnamon Cream Cheese Frosting that makes it a standout dessert for fall and beyond. Its rich spices, moist texture, and indulgent frosting come together in a way that feels both nostalgic and special. I genuinely can’t recommend it enough—bake this baby, share it with loved ones, and watch it become a beloved staple in your recipe collection!
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Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful pumpkin cake layered with a smooth cinnamon cream cheese frosting is the perfect fall dessert. Infused with warm pumpkin spice and topped with a luscious, creamy frosting, this cake is ideal for celebrations or cozy gatherings.
Ingredients
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 (see notes to make homemade 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
- 300 g butter
- 150 g full-fat cream cheese
- 540 g powdered sugar
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 170ºC (340ºF) using a conventional setting. 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 these together to distribute the leavening agents and spices evenly.
- Mix Wet Ingredients: In another bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently with a whisk or rubber spatula until no dry flour remains and the batter is smooth.
- Fill Pans and Bake: Evenly divide the batter among the prepared pans. Bake for 23-25 minutes or until a cake tester inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans on a rack for 5 minutes. Then carefully remove them from the pans and let them cool completely on the rack before frosting.
- Prepare Frosting Ingredients: Remove butter and cream cheese from the refrigerator about 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar to avoid lumps.
- Cream Butter: Using a stand mixer with a paddle attachment, beat the butter on high speed for 5 minutes until creamy and pale. Scrape down the sides and mix again for 2 minutes for smoothness.
- Add Cream Cheese and Flavoring: Add the cinnamon, vanilla extract, and cream cheese to the butter. Beat together for 1 minute until fully incorporated and creamy.
- Incorporate Powdered Sugar: On low speed, add the sifted powdered sugar in two parts, blending each fully before adding the next. Scrape the bowl and beat finally for 2 minutes on medium speed until fluffy.
- Assemble Cake Layers: Place the first cake layer on your serving plate or cake board. Spread a generous scoop of frosting evenly over this layer with an offset spatula.
- Repeat Layering: Add the second cake layer on top and repeat the frosting process. Then place the final cake layer on top.
- Frost Entire Cake: Use the remaining frosting to cover the top and sides of the cake. Smooth the surface evenly and optionally create a wavy design using an offset spatula.
- Decorate (Optional): Dust the cake with ground cinnamon and garnish with mini fondant pumpkin decorations for a festive touch.
Notes
- For homemade pumpkin spice, combine 1 tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves, and 1/2 tsp ground allspice.
- Ensure all wet ingredients and eggs are at room temperature to promote even mixing and smooth batter consistency.
- Use full-fat cream cheese for the best texture and flavor in the frosting.
- You can substitute vegetable oil with light olive oil or melted coconut oil based on preference.
- Make sure cakes are completely cool before frosting to prevent frosting from melting.
- This cake can be stored covered in the refrigerator for up to 4 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410 kcal
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: pumpkin cake, cinnamon cream cheese frosting, fall dessert, layered cake, pumpkin spice cake
