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
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 (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
