Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

Introduction

This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a moist and flavorful dessert perfect for autumn gatherings or any time you crave the cozy taste of pumpkin spice. The creamy cinnamon frosting adds the perfect balance of sweetness and spice, making it an irresistible treat.

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
• 560 g pumpkin purée (room temperature)
• 150 g oil (room temperature)
• 4 eggs (room temperature)
• 2 tsp vanilla extract
• 300 g butter
• 150 g full-fat cream cheese
• 540 g powdered sugar
• 2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 170ºC (340ºF) conventional setting and line three 20 cm (8 inch) baking pans with parchment paper.
2. Step 2: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well.
3. Step 3: In another bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until there is no dry flour left and the batter is smooth.
5. Step 5: Divide the batter evenly between the prepared pans and spread into an even layer. Bake for 23-25 minutes, or until a cake tester inserted in the center comes out clean.
6. Step 6: Allow the cakes to cool on a rack for 5 minutes, then gently remove from their tins and let cool completely.
7. Step 7: For the cinnamon cream cheese frosting, take butter and cream cheese out of the fridge 10 minutes ahead. Cube the butter and sift the powdered sugar.
8. Step 8: Using a stand mixer with a paddle attachment, cream the butter on high speed for 5 minutes. Scrape the bowl and mix for another 2 minutes.
9. Step 9: Add the cream cheese, cinnamon, and vanilla extract, and cream together with the butter for 1 minute.
10. Step 10: On low speed, gradually add the powdered sugar in two parts, mixing well after each addition. Scrape the bowl and beat for a final 2 minutes to achieve a smooth consistency.
11. Step 11: To assemble, place one cake layer on your serving dish or cake board. Spread two large scoops of frosting evenly using an offset spatula.
12. Step 12: Repeat the frosting on the second layer, then add the final cake layer. Cover the entire cake with the remaining frosting and smooth it out.
13. Step 13: Optionally, create a wavy frosting design with the spatula and finish with a light dusting of cinnamon or pumpkin spice for decoration.

Tips & Variations

• For homemade pumpkin spice, mix 2 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, and 1/4 tsp ground allspice.
• Make sure all wet ingredients are at room temperature to prevent curdling and promote even mixing.
• You can swap the oil for melted butter for a richer flavor, but keep in mind this may slightly change the texture.
• If you want a lighter frosting, reduce the amount of cream cheese and replace with more butter.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes for the best texture. Leftover cake can be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just make sure it is 100% pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

How do I prevent the cake from drying out?

Be careful not to overbake the layers — check them a few minutes before the timer goes off. Also, using oil in the batter helps keep the cake moist.

Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe

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★★★★★

4.5 from 61 reviews

This delicious Pumpkin Cake with Cinnamon Cream Cheese Frosting is a moist, spiced cake perfect for autumn or any festive occasion. Layers of tender pumpkin cake are sandwiched and coated with a rich, creamy cinnamon-infused cream cheese frosting, delivering the perfect balance of warm spices and sweet creaminess in each bite.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 for 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 (softened)
• 150 g full-fat cream cheese (softened)
• 540 g powdered sugar (sifted)
• 2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 170ºC (340ºF) using a conventional oven setting. Line three 20 cm (8 inch) round baking pans with parchment paper to prevent sticking.
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 ingredients.
3. Combine Wet Ingredients: In a separate mixing bowl, whisk together pumpkin purée, oil, eggs, and vanilla extract until fully blended and smooth.
4. Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Using a whisk or rubber spatula, mix until no dry flour remains and the batter is smooth and homogenous.
5. Fill and Bake: Divide the batter evenly among the prepared pans. Spread each layer into an even thickness. Bake for 23 to 25 minutes, or until a cake tester inserted into the center comes out clean.
6. Cool the Cakes: Remove the cakes from the oven and allow them to cool for 5 minutes in their pans on a cooling rack. Then gently remove the cakes from the pans and let them cool completely on the rack.
7. Prepare the Frosting: Take butter and cream cheese out of the refrigerator 10 minutes before starting to soften. Cut the butter into cubes and sift the powdered sugar. Using a stand mixer fitted with a paddle attachment, cream the butter on high speed for 5 minutes. Scrape down the bowl sides and mix again for 2 minutes.
8. Add Cream Cheese and Flavoring: Add the cream cheese, cinnamon, and vanilla extract to the creamed butter. Mix together for 1 minute until smooth and well combined.
9. Incorporate Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts, mixing well after each addition. Scrape down the bowl sides between additions, then beat for a final 2 minutes on medium speed until smooth and fluffy.
10. Assemble the Cake: Place one cake layer onto a serving dish or cake board. Spread two large scoops of frosting evenly over the layer using an offset spatula. Repeat with the second layer, then top with the final cake layer.
11. Frost the Cake: Use the remaining frosting to coat the entire cake evenly. Smooth the frosting with the offset spatula, optionally creating a wavy design for decoration.
12. Final Decoration (Optional): Lightly dust the finished cake with additional cinnamon or powdered sugar for an attractive finish.

Notes

• Homemade pumpkin spice blend typically includes cinnamon, nutmeg, ginger, allspice, and cloves.
• Ensure all wet ingredients are at room temperature for better mixing and texture.
• Use full-fat cream cheese for the best creamy and smooth frosting consistency.
• Allow the cake layers to cool completely before frosting to prevent melting and sliding of the frosting.
• This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: pumpkin cake, cinnamon cream cheese frosting, autumn dessert, spiced cake, layered cake