Pumpkin Cake with Cinnamon Cream Cheese Frosting

This pumpkin cake is moist and flavorful, topped with rich cinnamon cream cheese frosting, perfect for any autumn gathering.

Prep Time 30

Cook Time 30

Total Time 1

Serving Size servings

Ingredients

For the Cake

360 g all-purpose flour
2.5 tsp baking powder
0.5 tsp baking soda
1 tsp salt
1.5 tbsp pumpkin spice See notes to make homemade pumpkin spice.
450 g dark brown sugar
560 g pumpkin purée Room temperature.
150 g oil Room temperature.
4 pieces eggs Room temperature.
2 tsp vanilla extract

For the Frosting

300 g butter
150 g full-fat cream cheese
540 g powdered sugar
2 tsp ground cinnamon
0.5 tsp vanilla extract

Instructions

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.

Notes

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. Store any leftover cake in an airtight container in the refrigerator for up to one week, or freeze individual slices for up to three months.