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Pumpkin Cake with Cinnamon Cream Cheese Frosting

Pumpkin Cake with Cinnamon Cream Cheese Frosting
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This Pumpkin Cake with Cinnamon Cream Cheese Frosting is a moist, flavorful fall dessert bursting with warm autumn spices like cinnamon, nutmeg, and cloves. The tender cake is enriched by pumpkin puree and topped with a tangy, smooth cinnamon cream cheese frosting, making it a perfect treat for cozy gatherings or any occasion that calls for comforting sweetness.

Ingredients

Scale

Cake Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs (room temperature)
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 8 oz cream cheese, softened (room temperature)
  • 1/4 cup unsalted butter, softened (room temperature)
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Baking Pans: Grease two 9-inch round cake pans with butter or spray with non-stick cooking spray, then lightly dust with flour to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and cloves until evenly combined to distribute spices throughout the cake.
  3. Combine Wet Ingredients: In a large bowl, whisk eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and creamy, ensuring a tender texture for the cake.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture in batches, folding gently until just combined to avoid overmixing and a dense cake.
  5. Bake the Cake: Divide batter evenly between prepared pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool Completely: Remove cakes from oven and let cool in pans for 10 minutes before transferring to wire racks to cool completely, preventing frosting melt.
  7. Prepare the Cinnamon Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and cinnamon, mixing until light and fluffy, then stir in vanilla extract.
  8. Frost and Assemble: Place one cake layer on a serving plate, spread a thick layer of frosting on top, add the second cake layer, and coat the entire cake evenly with remaining frosting.

Notes

  • Use room temperature eggs, cream cheese, and butter for smoother batter and frosting.
  • Mix the batter just until combined to keep the cake light and tender.
  • Test cake doneness with a toothpick to avoid overbaking.
  • If frosting is too soft, chill briefly to make spreading easier.
  • Adjust spice levels to your preference for a personalized flavor.

Nutrition

Keywords: Pumpkin cake, cinnamon cream cheese frosting, fall dessert, moist pumpkin cake, autumn spices, holiday cake

Find it online: https://elenaglam.com/pumpkin-cake-with-cinnamon-cream-cheese-frosting/