Description
Indulge in the ultimate autumn delight with this Pumpkin Cake with Cinnamon Cream Cheese Frosting. This moist pumpkin layer cake is infused with warm spices and topped with a luscious cinnamon cream cheese icing that takes every bite to new heights of flavor. Perfect for fall gatherings, Thanksgiving celebrations, or simply a cozy weekend treat, this cake is sure to impress both family and friends. Its beautiful layers and comforting taste evoke the essence of the season, making it a must-try dessert.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In one bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, mix dark brown sugar, pumpkin purée, oil, eggs, and vanilla until smooth.
- Gradually combine dry ingredients into wet ingredients using a mixer on low speed until just blended.
- Divide the batter between the prepared pans and bake for 25 minutes or until a toothpick comes out clean.
- Cool the cakes for 10 minutes before transferring them to wire racks.
- For frosting, beat softened butter and cream cheese until creamy. Gradually add powdered sugar, cinnamon, and vanilla until fluffy.
- Frost the cooled cake layers as desired and enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 245mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg