Introduction

This pumpkin cake with cinnamon cream cheese frosting is a perfect treat for the cozy season. Moist and spiced, it combines rich pumpkin flavor with a smooth, creamy frosting that everyone will love.

The image shows a three-layer pumpkin cake with a light brown smooth frosting covering the whole cake. Each cake layer is deep orange with a moist texture, separated by thin layers of creamy white frosting. The top layer is coated with the same light brown frosting and decorated with small, bright orange pumpkin decorations. The cake sits on a round white marble board, with a few small orange pumpkins and star anise scattered around in the foreground. The background features two glass milk bottles on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (see notes 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 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

Step 1: Preheat the oven to 170ºC (340ºF) conventional. Line three 20 cm (8 inch) baking pans with parchment paper.
Step 2: In a large bowl, mix together the flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt.
Step 3: In another bowl, whisk the pumpkin purée, oil, eggs, and vanilla extract until combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir with a whisk or rubber spatula until no dry flour remains.
Step 5: Divide the batter evenly among the prepared pans, spreading to an even layer. Bake for 23-25 minutes or until a cake tester comes out clean.
Step 6: Let the cakes cool on a rack for 5 minutes, then gently remove them from the pans and cool completely.
Step 7: For the frosting, remove butter and cream cheese from the fridge 10 minutes before starting. Cube the butter and sift the powdered sugar.
Step 8: Using a mixer with a paddle attachment, beat the butter on high speed for 5 minutes. Scrape down the bowl and mix another 2 minutes.
Step 9: Add cinnamon, vanilla extract, and cream cheese; cream together with the butter for 1 minute.
Step 10: On low speed, add the powdered sugar in two parts, mixing each until incorporated. Scrape down the bowl and beat on high for 2 more minutes.
Step 11: Place the first cake layer on a serving dish or cake board. Spread two generous scoops of frosting evenly on top using an offset spatula.
Step 12: Add the second layer and repeat frosting. Place the final layer on top and cover the entire cake with the remaining frosting, smoothing it evenly.
Step 13: Optionally, create a wavy design on the frosting with the spatula and decorate with a dusting of cinnamon or mini fondant pumpkin decorations.

Tips & Variations

Make homemade pumpkin spice with cinnamon, nutmeg, ginger, cloves, and allspice for a fresher flavor.
Use room temperature ingredients for a smoother batter and frosting texture.
For a nutty twist, add chopped pecans to the batter before baking.
Ensure cakes are completely cool before frosting to prevent melting.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture. You can freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

A slice of moist, three-layer orange-brown pumpkin cake sits on a white plate, each layer separated by a thin layer of creamy, light beige frosting. The frosting also covers the top and sides of the cake with a smooth texture. In the background, there are blurred small orange pumpkins, and the plate rests on a white marbled surface dusted lightly with cinnamon powder. The overall scene has warm, autumnal tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin purée for this recipe?

Yes, canned pumpkin purée works perfectly as long as it is pure pumpkin without added spices or sugars.

How do I make homemade pumpkin spice?

Mix 3 parts ground cinnamon, 2 parts ground ginger, 1 part ground nutmeg, 1 part ground allspice, and 1 part ground cloves to create your own pumpkin spice blend.