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Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
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★★★★★

4.7 from 26 reviews

This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a moist and flavorful fall dessert featuring spiced pumpkin cake layers layered and frosted with a smooth, cinnamon-infused cream cheese frosting. Perfect for seasonal celebrations and gatherings, this layered cake combines the warmth of homemade pumpkin spice with the tangy richness of cream cheese frosting to create an irresistible treat.

Ingredients

Scale

Pumpkin Cake Layers

  • 360 g all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon + 2 teaspoons pumpkin spice (see notes below to make homemade pumpkin spice)
  • 450 g dark brown sugar
  • 560 g pumpkin purée (room temperature)
  • 150 g oil (room temperature)
  • 4 eggs (room temperature)
  • 2 teaspoons vanilla extract

Cinnamon Cream Cheese Frosting

  • 300 g butter (softened)
  • 150 g full-fat cream cheese (softened)
  • 540 g powdered sugar (sifted)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Oven and Pans: Preheat your conventional oven to 170ºC (340ºF). Line three 20 cm (8 inch) round baking pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until the mixture is smooth and well blended.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined and no dry flour remains, being careful not to overmix.
  5. Bake the Cake Layers: Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for 23-25 minutes or until a cake tester inserted into the center comes out clean.
  6. Cool the Cakes: Remove the pans from the oven and cool on a wire rack for 5 minutes. Then, gently remove the cakes from the pans and allow them to cool completely on the rack.
  7. Prepare the Frosting Ingredients: Take the butter and cream cheese out of the refrigerator about 10 minutes prior to starting the frosting. Cut the butter into cubes and sift the powdered sugar for a smooth frosting.
  8. Cream Butter: Using a stand mixer fitted with the paddle attachment, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl and continue mixing for an additional 2 minutes.
  9. Add Cream Cheese and Flavorings: Add the cream cheese, ground cinnamon, and vanilla extract to the butter. Beat on medium speed for 1 minute until everything is well combined.
  10. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar in two batches, mixing on low speed each time until combined. Scrape down the sides of the bowl and then beat on medium speed for a final 2 minutes, creating a smooth, fluffy frosting.
  11. Assemble the Cake: Place one cake layer on your serving plate or cake board. Spread a generous scoop of frosting evenly over the top using an offset spatula. Repeat with the second layer, then top with the final cake layer.
  12. Frost the Cake: Cover the entire cake with the remaining frosting, smoothing it evenly. Optionally, create a wavy design on the frosting using the spatula and decorate with a dusting of cinnamon and mini fondant pumpkin decorations for a festive touch.

Notes

  • Make your own pumpkin spice by mixing 2 tablespoons ground cinnamon, 1 ½ teaspoons ground nutmeg, 1 ½ teaspoons ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground allspice. Store in an airtight container in a cupboard.
  • Use room temperature ingredients for better mixing and texture.
  • For best results, weigh ingredients using a digital scale rather than relying on cups.
  • Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
  • You can substitute oil with melted butter for a richer flavor, but it may affect moistness.

Nutrition

Keywords: buttercream, cinnamon, layer cake, pumpkin, pumpkin spice, fall dessert, cream cheese frosting

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