Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
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.
- 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
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
- 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.
- 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.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together pumpkin purée, oil, eggs, and vanilla extract until fully blended and smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
