Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a moist, flavorful autumn dessert featuring warm spices like cinnamon, nutmeg, and cloves. The three-layer cake is tender and rich with pumpkin puree, enhanced by a luscious, fluffy cinnamon-spiced cream cheese frosting that perfectly balances sweetness and spice. Ideal for festive occasions or cozy gatherings, this cake combines classic fall flavors in a beautiful layered presentation.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 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
Frosting
- 1 cup (227g) salted butter, softened
- 8 ounces full-fat cream cheese, softened
- 5 cups (600g) powdered sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350℉ (177℃). Line three 8-inch cake pans with parchment paper circles on the bottom and lightly spray with baking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Use a whisk or mix on low speed until spices are evenly distributed.
- Add Butter and Oil: With a mixer running on medium-low speed, add the softened butter one tablespoon at a time, mixing each addition for 20-30 seconds. Once all butter is incorporated, add the vegetable oil and beat for 1-2 minutes until the mixture becomes light and creamy.
- Add Wet Ingredients: Add the pumpkin puree, eggs, milk, and vanilla extract to the bowl. Beat again until the batter is smooth and fully combined, scraping down the sides and bottom of the bowl as needed.
- Bake the Cakes: Evenly divide the batter among the three prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. Remove from oven and cool completely on wire racks.
- Prepare the Frosting: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and completely combined. Add powdered sugar, ground cinnamon, and vanilla extract; mix just until smooth and fluffy. Avoid overmixing to prevent the frosting from becoming runny. Refrigerate 30-60 minutes if too thin.
- Assemble the Cake: Level the tops of the cooled cakes if domed for even layers. Place one layer on a cake stand or plate and spread a generous amount of frosting on top. Repeat with remaining layers. Apply a thin crumb coat of frosting around the entire cake and freeze for 30 minutes to set the frosting.
- Finish Decorating: After chilling, apply the remaining frosting evenly over the cake’s top and sides for a smooth, finished look. Slice and serve the cake chilled or at room temperature.
Notes
- Make sure all butter and cream cheese are softened for smooth mixing.
- If the frosting becomes too soft, refrigerate to firm it up before frosting the cake.
- Use fresh or canned pumpkin puree; avoid pumpkin pie filling as it contains added spices and sugar.
- Leveling the cake layers helps with even stacking and appearance.
- Chilling the crumb-coated cake before the final frosting step helps reduce crumbs and makes decorating easier.
Keywords: pumpkin cake, cinnamon cream cheese frosting, fall dessert, layered cake, autumn spices, pumpkin puree cake
