Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
This moist and flavorful Pumpkin Cake with Cinnamon Cream Cheese Frosting is a perfect fall dessert that combines the warm spices of pumpkin spice with a rich, creamy cinnamon-infused frosting. Soft pumpkin purée and dark brown sugar create a tender crumb, while the cinnamon cream cheese frosting adds a luxurious and tangy finish, making it an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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 (homemade pumpkin spice: 3 tsp ground cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 1/2 tsp ground cloves, 1 1/2 tsp ground allspice)
- 450 g dark brown sugar
- 560 g pumpkin purée (room temperature)
- 150 g oil (neutral, room temperature)
- 4 eggs (room temperature)
- 2 tsp vanilla extract
Frosting Ingredients
- 300 g butter (room temperature)
- 150 g full-fat cream cheese (room temperature)
- 540 g powdered sugar
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice until evenly combined.
- Combine Wet Ingredients: In another large bowl, beat the dark brown sugar with the oil until well combined. Add the pumpkin purée, eggs one at a time, and vanilla extract, mixing thoroughly after each addition until smooth.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, folding gently or mixing on low speed until just combined. Do not overmix to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in their pans for about 15 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Cinnamon Cream Cheese Frosting: Using an electric mixer, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, cinnamon, and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Frost the Cake: Once the cakes are completely cool, spread the frosting between the layers and over the top and sides of the cake evenly.
- Serve and Store: Slice the cake and serve. Store leftovers covered in the refrigerator for up to 4 days to keep the frosting fresh.
Notes
- For homemade pumpkin spice: mix 3 tsp ground cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 1/2 tsp ground cloves, and 1 1/2 tsp ground allspice.
- Room temperature ingredients ensure better mixing and optimal texture.
- Use neutral oil such as vegetable or canola oil for best flavor balance.
- Ensure the cake is completely cool before frosting to avoid melting the frosting.
- Dark brown sugar adds moisture and depth of flavor; do not substitute with light brown sugar.
Keywords: pumpkin cake, cinnamon cream cheese frosting, fall dessert, pumpkin spice cake, moist pumpkin cake
