Dessertscookingclassy4.8
Pumpkin Cake with Cinnamon Cream Cheese Frosting
The tastiest pumpkin cake! It's brimming with pumpkin flavor and autumn spices and it's finished with the best frosting!
👥 16 Servings⏱️ Prep & Cook: 3h⏳ Prep: 40 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
2
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for ⏱️ 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process).
baking powder1 tspbaking soda1 tspground cinnamon1 tsptsp ground cinnamon1 1/2
3
Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
large eggs4
4
Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about ⏱️ 30 - 35 minutes.
5
Cool in cake pans ⏱️ 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely.
6
Once cool frost cake with cinnamon cream cheese frosting (I recommend letting cake rest in refrigerator for a bit in an airtight container (such as a cake carrier) for cleaner cut slices. Store cake in an airtight container in refrigerator, if fully chilled, let rest at room temp only until not cold before serving.
ground cinnamon1 tsptsp ground cinnamon1 1/2
7
For the frosting:
8
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.
9
Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy (if frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake).
ground cinnamon1 tsptsp ground cinnamon1 1/2
Nutrition Facts
calories
614 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
62 g
sodium Content
358 mg
protein Content
4 g
cholesterol Content
103 mg
carbohydrate Content
83 g
saturated Fat Content
19 g
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