Introduction

This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a perfect autumn treat, rich with warm spices and moist pumpkin flavor. The creamy, spiced frosting complements the cake beautifully, making it an irresistible dessert for any occasion.

A slice of three-layer pumpkin cake is placed on a white plate, showing two thick orange cake layers separated by smooth, light beige frosting layers, with an extra layer of frosting coating the outside. In the background, the full cake with the same layers and frosting sits on a white cake stand, and two more slices on white plates sit slightly out of focus. The whole scene is set on a white marbled surface with a fork visible beside the front plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups (388g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup (170g) salted butter (room temperature)
1/4 cup vegetable oil
1 (15-ounce) can pumpkin puree (about 2 cups homemade)
3 large eggs
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup (227g) salted butter (softened, for frosting)
8 ounces full-fat cream cheese (softened)
5 cups (600g) powdered sugar
2 teaspoons ground cinnamon (for frosting)
2 teaspoons pure vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350℉ (177℃). Line three 8-inch cake pans with parchment paper circles on the bottom and spray with baking spray.
Step 2: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix on low speed or whisk until the spices are evenly dispersed.
Step 3: With the mixer running on medium-low speed, add the softened butter one tablespoon at a time, mixing for 20-30 seconds after each addition. Once all butter is added, add the oil and beat for 1-2 minutes until light.
Step 4: Add the pumpkin, eggs, milk, and vanilla. Beat again until smooth and completely combined, stopping to scrape the bottom and sides of the bowl.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool completely on a wire rack.
Step 6: To make the frosting, beat the butter and cream cheese together in a large bowl until smooth. Add powdered sugar, cinnamon, and vanilla, then mix just until combined. If frosting seems thin, refrigerate 30-60 minutes to firm up.
Step 7: Level the cake layers if necessary. Stack them with a generous amount of frosting between each layer. Apply a thin crumb coat around the cake and freeze for 30 minutes to set. Finish frosting the outside before slicing and serving.

Tips & Variations

Use homemade pumpkin puree for a fresher flavor and better texture.
For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives.
If you prefer a less sweet frosting, reduce the powdered sugar by up to 1 cup.
Add chopped nuts or raisins to the batter for extra texture.
Ensure your cream cheese and butter are softened to avoid lumps in the frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because of the cream cheese frosting, keeping it cool is important. Before serving, let the cake sit at room temperature for about 30 minutes to soften slightly. Leftover cake can be frozen, covered tightly with plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

A slice of three-layer pumpkin cake with orange-brown cake layers separated by two thick layers of light beige frosting, also covering the outside edges with a smooth and creamy texture, placed on a white plate on a white marbled texture surface; a crumpled beige cloth is seen in the background along with part of a second plate with another cake slice, a small white pumpkin, and metal cutlery nearby, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling has added spices and sugar, which will alter the cake’s flavor and texture. Stick to pure pumpkin puree for best results.

How do I prevent the frosting from becoming runny?

Avoid overmixing the frosting, and if it becomes too thin, refrigerate it for 30 to 60 minutes to let it firm up before frosting the cake.