Dessertscakemehometonight5.0
Pumpkin Cake
Pumpkin cake with cinnamon cream cheese frosting will be your go-to fall cake recipe. Moist and fluffy pumpkin cake layers flavored with pumpkin puree and pumpkin pie spice iced with sweet and tangy cream cheese frosting with a hint of cinnamon. The recipe is incredibly easy to make and absolutely delicious.
👥 14 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 1h🔥 Cook: 35 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- spatula
- knife
📝 Preparation Steps
1
Pumpkin Cake
2
Preheat oven to 335° F. Prepare cake pans with nonstick cooking spray and parchment circles.
3
In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and pumpkin pie spice. Set aside.
baking powder3 tspsalt1 tspunsalted butter (room temperature)2 cupssalt (adjust to your taste)1 tsp
4
In a separate large mixing bowl, combine light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
light brown sugar1 cupeggs (room temperature)3vanilla extract3 tsp
5
Add in pumpkin puree and sour cream. Whisk until smooth.
pumpkin puree15 oz
6
Pour the dry ingredients into the wet ingredients and whisk gently until the batter is smooth and there are no lumps.
7
Portion the batter evenly into the prepared cake pans (See equipment or blog post for sizes). Spread the cake batter using an offset spatula.
8
Bake the cake layers for approximately ⏱️ 35 minutes until they bounce back when gently touched or an inserted toothpick comes out clean. Baking times may vary depending on what size cake pans you use.
9
Remove the cake layers from the oven and allow the cakes to cool in the pan for ⏱️ 15 minutes.
10
Remove the cake from the pan and transfer to a wire rack to cool completely. Level the cake layers using a serrated knife.
11
Cinnamon Cream Cheese Frosting
ground cinnamon1 tspcream cheese (room temperature)8 oz
12
In a mixing bowl or bowl of a stand mixer fitted with a whisk attachment, combine butter and cream cheese. Whip on medium-high speed for ⏱️ 2-3 minutes until creamy.
cream cheese (room temperature)8 oz
13
Add in half of the powdered sugar and mix on low speed until combined. Add in remaining half of the powdered sugar and continue to mix on low until well combined and smooth.
powdered sugar7 cups
14
Add vanilla extract, salt, and cinnamon. Mix on low speed until the ingredients are fully combined.
vanilla extract3 tspsalt1 tspunsalted butter (room temperature)2 cupssalt (adjust to your taste)1 tspground cinnamon1 tsp
15
Turn the mixer on high speed and whip for approximately ⏱️ 3-5 minutes until the frosting is light and fluffy.
16
Assembling the Pumpkin Cake
17
Place one cake layer on a cake board or plate. Add a generous amount of the cinnamon cream cheese frosting on top. Use an offset spatula to spread and smooth the frosting over the entire cake layer.
ground cinnamon1 tspcream cheese (room temperature)8 oz
18
Next, add the second cake layer. Repeat the process by adding more frosting and smoothing it out.
19
Now, add the final layer. A great trick is to flip the cake layer upside down so the bottom of the layer is the top of the cake.
20
Frost the cake with a crumb coat (a thin layer of frosting) over the entire cake. Chill the cake for ⏱️ 20-30 minutes to firm up the frosting.
21
After a quick chill, frost the cake with a generous amount of the cinnamon cream cheese frosting. For the cake pictured, I added texture with an offset spatula and sprinkled some additional pumpkin pie spice on the top edges of the cake.
ground cinnamon1 tspcream cheese (room temperature)8 oz
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