Pumpkin Cake with Cinnamon Cream Cheese Frosting
The most delicious Pumpkin Layer Cake! It has delicious layers of moist pumpkin cake layered together with smooth cinnamon cream cheese frosting that will send you straight to fall dessert paradise. This cake is full of warm spices and feels like a warm hug.
Equipment
- 3x 20 cm (8 in) baking pan see FAQ if you don't have 3 baking pans
Ingredients
PUMPKIN CAKE LAYERS
- 360 g all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon + 2 teaspoon pumpkin spice see notes below recipe to make homemade pumpkin spice
- 450 g dark brown sugar
- 560 g pumpkin purée room temperature
- 150 g oil room temperature
- 4 eggs room temperature
- 2 teaspoon vanilla extract
CINNAMON CREAM CHEESE FROSTING
- 300 g butter
- 150 g full-fat cream cheese
- 540 g powdered sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
PUMPKIN CAKE LAYERS
- Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
- In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, baking soda, spices and salt.360 g all-purpose flour, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 1 tablespoon + 2 teaspoon pumpkin spice, 450 g dark brown sugar
- In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.560 g pumpkin purée, 150 g oil, 4 eggs, 2 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Stir it all together with a whisk or a rubber spatula. Make sure there is no dry flour left in the batter.
- Pour the cake batter into the prepared baking pans and spread the cake batter into an even layer. Bake them for 23-25 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
CINNAMON CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.300 g butter, 150 g full-fat cream cheese, 540 g powdered sugar
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the cinnamon, vanilla extract and cream cheese and cream it together with the butter for 1 minute.2 teaspoon ground cinnamon, ½ teaspoon vanilla extract
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with the butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
ASSEMBLING
- Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the layer cake without it.
- Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in the remaining frosting, and even it out over the cake.
- Optional, make a wavy design with the frosting, using the offset spatula and decorate with a dusting of cinnamon and mini fondant pumpkin decorations.
Notes
Make your own pumpkin spice:
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.
Nutrition
Carbohydrates: 94gProtein: 6gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 104mgSodium: 483mgPotassium: 195mgFiber: 2gSugar: 71gVitamin A: 6974IUVitamin C: 2mgCalcium: 112mgIron: 2mg
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