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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 and tender fall dessert featuring the perfect blend of pumpkin’s natural sweetness with warm spices like cinnamon, nutmeg, and cloves. Topped with a creamy, cinnamon-infused cream cheese frosting, it’s ideal for holiday gatherings, seasonal celebrations, or anytime you crave a comforting slice of autumnal bliss.

Ingredients

Scale

Cake Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten free)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs, at room temperature
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree (canned or fresh roasted and pureed)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare Your Ingredients: Gather all ingredients at room temperature to ensure smooth mixing. Preheat your oven to 350°F (175°C) and grease or line two 9-inch round cake pans.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to create an evenly spiced base for the cake.
  3. Combine Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and well incorporated.
  4. Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake tender.
  5. Bake to Perfection: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
  6. Make the Cinnamon Cream Cheese Frosting: Beat softened cream cheese and butter until smooth and fluffy. Slowly add powdered sugar and whisk in ground cinnamon until the frosting is luscious and spreadable.
  7. Assemble and Frost the Cake: Place one cake layer on a serving plate. Spread a thick layer of frosting on top, then add the second cake layer. Cover the entire cake with remaining frosting, smoothing it out or creating decorative swirls.

Notes

  • Room Temperature Ingredients: Use room temperature eggs, cream cheese, and butter for better mixing and smoother batter and frosting.
  • Don’t Overmix: Mix the batter just until ingredients come together to avoid a tough cake.
  • Use Fresh Spices: Freshly ground cinnamon and nutmeg greatly enhance the flavor.
  • Chill Frosting Before Spreading: Helps achieve a clean, smooth finish when frosting the cake.
  • Let the Cake Cool Completely: Prevents the frosting from melting or sliding off the cake.
  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend without affecting texture.
  • Vegan Version: Use flax eggs, dairy-free cream cheese, and vegan butter as alternatives.
  • Nutty Twist: Add toasted walnuts or pecans to batter or as topping for crunch.
  • Spice Variations: Increase cinnamon or add ginger and cardamom for more aroma.
  • Citrus Zest: Add orange or lemon zest to batter or frosting for brightness.

Nutrition

Keywords: pumpkin cake, cinnamon cream cheese frosting, fall dessert, moist pumpkin cake, spiced cake, autumn cake, cream cheese frosting

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