Description
This delicious Pumpkin Cake with Cinnamon Cream Cheese Frosting is the perfect autumnal treat. Moist and flavorful pumpkin layers are enhanced with warm pumpkin spice and rich brown sugar, then topped with a luscious cinnamon cream cheese frosting. It’s ideal for festive occasions or cozy gatherings.
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 (see notes below recipe 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 tsp vanilla extract
For the Cinnamon Cream Cheese 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 Oven and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF) and 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 bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir thoroughly to evenly distribute the ingredients.
- Whisk Wet Ingredients: In a separate mixing bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a whisk or rubber spatula to stir until the batter is homogeneous and no dry flour remains.
- Pour Batter into Pans: Divide the cake batter evenly among the prepared pans, spreading it into an even layer to ensure uniform baking.
- Bake the Cakes: Bake for 23-25 minutes, or until a cake tester inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Remove the pans from the oven and place them on a cooling rack. After 5 minutes, gently release the cakes from the pans and let them cool completely before frosting.
- Prepare Frosting Ingredients: Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar to avoid lumps in your frosting.
- Cream Butter: Using a stand mixer fitted with a paddle attachment, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the sides and beat for an additional 2 minutes.
- Add Cream Cheese and Flavorings: Add the cream cheese, ground cinnamon, and vanilla extract to the butter. Cream together for 1 minute until well combined.
- Incorporate Powdered Sugar: With the mixer on low speed, add the sifted powdered sugar in two parts, mixing well after each addition. Scrape the bowl’s sides and mix at medium speed for another 2 minutes for a smooth, creamy frosting.
- Assemble the Cake: Place one cake layer on your serving dish or turntable. Spread 2 generous scoops of frosting evenly over the layer with an offset spatula. Repeat with the second layer, then place the final layer on top.
- Frost the Cake: Use the remaining frosting to cover the entire cake evenly. Smooth the sides and top with an offset spatula.
- Decorate (Optional): Create a wavy design on the frosting using the spatula. Dust the cake with a little cinnamon and add mini fondant pumpkin decorations for a festive finish.
Notes
- For homemade pumpkin spice, combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground cloves, and 1 1/2 tsp ground allspice.
- Ensure all wet ingredients and dairy are at room temperature for the best texture and smooth mixing.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor difference.
- Store the cake refrigerated and bring to room temperature before serving for best flavor.