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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 22 reviews

This moist and flavorful Pumpkin Cake with Cinnamon Cream Cheese Frosting is the perfect autumn dessert. The tender cake layers are infused with warm pumpkin spice and rich pumpkin purée, complemented by a luscious, smooth cinnamon cream cheese frosting. Easy to assemble and beautiful to serve, this cake makes a delightful centerpiece for holiday gatherings or cozy fall celebrations.

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 below recipe 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

For Cinnamon Cream Cheese Frosting

  • 300 g butter (room temperature)
  • 150 g full-fat cream cheese (room temperature)
  • 540 g powdered sugar, sifted
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Cake Layers: Preheat your oven to 170ºC (340ºF) conventional and line three 20 cm (8 inch) baking pans with parchment paper for easy cake removal.
  2. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well to evenly distribute all dry components.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until completely blended and smooth.
  4. Make the Batter: Pour the wet mixture into the dry ingredients and gently stir with a whisk or rubber spatula until no dry flour remains and the batter is homogeneous.
  5. Bake the Cake: Evenly divide the batter among the prepared pans, smoothing the surface. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the Layers: Allow the cakes to cool on a cooling rack. After 5 minutes, carefully remove the cakes from the pans and let them cool completely before frosting.
  7. Prepare Frosting: Remove butter and cream cheese from the fridge about 10 minutes prior. Cut butter into cubes and sift the powdered sugar. Using a stand mixer with paddle attachment, beat butter on high speed for 5 minutes, then scrape sides and mix 2 more minutes.
  8. Add Flavorings: Add cinnamon, vanilla extract, and cream cheese to the butter and cream for 1 minute until well incorporated.
  9. Incorporate Sugar: On low speed, add sifted powdered sugar in two parts, mixing after each addition until smooth. Scrape bowl sides and give a final 2 minute mix.
  10. Assemble the Cake: Place one cake layer on your serving plate or cake board. Spread about two generous scoops of frosting evenly using an offset spatula. Repeat with the second layer, then add the last layer and cover the entire cake with remaining frosting.
  11. Decorate: Optionally create a wavy texture with the offset spatula on the frosting’s surface. Dust with cinnamon and decorate with mini fondant pumpkins or other fall-themed decorations.

Notes

  • For homemade pumpkin spice, combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground allspice, and 1 1/2 tsp ground cloves.
  • Use room temperature ingredients to ensure even mixing and better texture.
  • Ensure the cake layers are completely cooled before frosting to prevent melting the frosting.
  • Store the assembled cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.

Nutrition

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

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