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Pumpkin Cake with Cinnamon Cream Cheese Frosting

Pumpkin Cake with Cinnamon Cream Cheese Frosting Bliss

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Experience the ultimate Pumpkin Cake with Cinnamon Cream Cheese Frosting, a delightful autumn treat that captures the essence of cozy fall flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for a gluten-free version.
  • 1 cup Dark Brown Sugar Light brown sugar can work if needed.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best results.
  • 1 te teaspoon Baking Soda Always check expiration for effectiveness.
  • 2 teaspoons Pumpkin Spice Feel free to use pre-mixed blends if preferred.
  • 1 cup Pumpkin Purée Use canned or homemade; avoid pie filling.
  • 1/2 cup Oil Vegetable or canola oil is ideal, melted butter for more flavor.
  • 3 large Eggs Using room temperature eggs aids better emulsification.
  • 2 teaspoons Vanilla Extract Opt for high-quality extract for the richest taste.
For the Cinnamon Cream Cheese Frosting
  • 1/2 cup Butter Ensure it's at room temperature for easy mixing.
  • 8 oz Cream Cheese Full-fat cream cheese is best for creaminess.
  • 4 cups Powdered Sugar Sift to keep it lump-free.
  • 1 teaspoon Ground Cinnamon Adjust the amount based on your taste preference.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Spatula
  • Cake Pans
  • Parchment Paper
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 170ºC (340ºF) and line three 20 cm (8 in) cake pans with parchment paper.
  2. Sift together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt in a large bowl.
  3. In another bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and fold together until just combined.
  5. Divide the batter among the prepared pans and bake for 23 to 25 minutes.
  6. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  7. Whip together the room-temperature butter, cream cheese, and vanilla extract until fluffy.
  8. Gradually incorporate the sifted powdered sugar and ground cinnamon until the frosting is smooth.
  9. Frost the top of one cake layer, add the second layer on top, and repeat. Frost the entire cake.
  10. Decorate as desired and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For better results, use room temperature ingredients and avoid overmixing the batter.

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