Embrace the autumn spirit with a delightful pumpkin cake that is sure to impress. This pumpkin cake with cinnamon cream cheese frosting is moist, flavorful, and perfect for any gathering, be it a cozy family dinner or a festive celebration. The combination of spiced pumpkin and rich cream cheese frosting creates a sweet indulgence that embodies the essence of fall.

Why make this recipe

This pumpkin cake not only serves as a delicious dessert but also brings a warm, comforting flavor that resonates with the season. The cake is incredibly moist and fluffy, making it a fantastic centerpiece for gatherings or a simple treat for yourself. The cinnamon cream cheese frosting elevates the flavor profile, adding a creamy, tantalizing finish that pairs beautifully with the pumpkin. Moreover, this recipe allows you to showcase your baking skills while filling your kitchen with the tantalizing aromas of cinnamon and pumpkin.

How to make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Here’s how to create this scrumptious pumpkin cake with cinnamon cream cheese frosting:

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

Directions

Pumpkin Cake Layers

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
In a large mixing bowl, combine the dark brown sugar, pumpkin purée, oil, eggs, and vanilla extract. Beat until the mixture is smooth and well-blended.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cinnamon Cream Cheese Frosting

In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
Gradually add the powdered sugar, cinnamon, and vanilla extract, mixing until well-blended and creamy.

Assembling

Once the cake layers are completely cooled, place one layer on a serving plate.
Spread a generous amount of cinnamon cream cheese frosting on top of the first layer.
Carefully place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate as desired, and serve.

How to serve Pumpkin Cake with Cinnamon Cream Cheese Frosting

This pumpkin cake is best served at room temperature. Slice into generous pieces and enjoy as a delightful dessert with your favorite beverage, whether it’s coffee, tea, or a glass of apple cider. Garnishing with a sprinkle of cinnamon or some additional pumpkin spice can add an extra touch of elegance.

How to store Pumpkin Cake with Cinnamon Cream Cheese Frosting

Store any leftover pumpkin cake in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. The cake can be frozen for up to three months.

Tips to make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Ensure all ingredients are at room temperature for optimal mixing and texture.
Do not over-mix the cake batter to prevent a dense texture.
For a richer flavor, toast the pumpkin spice before adding it to the batter.
Always allow the cake layers to cool completely before frosting to prevent the frosting from melting.

Variation

If you want to switch things up, consider adding nuts like walnuts or pecans for added crunch in the cake layers. Alternatively, you can fold in chocolate chips for a decadent twist on this classic recipe. For those who prefer a healthier option, you can substitute half of the oil with unsweetened applesauce.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth, then drain off any excess moisture for the best results.

2. How can I make my own pumpkin spice?
To make homemade pumpkin spice, combine 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, and 1/4 tsp ground cloves.

3. Can I make this cake gluten-free?
Yes, you can make this recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend, ensuring that the baking powder is also gluten-free.