Description
This Pumpkin Cake is a fall showstopper—soft, spiced pumpkin layers topped with fluffy cinnamon cream cheese frosting. Moist, tender, and full of warm autumn flavors, it’s perfect for gatherings, Thanksgiving dessert, or whenever you crave a festive treat.
Ingredients
For the Pumpkin Cake Layers:
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360 g (3 cups) all-purpose flour
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2½ tsp (10 g) baking powder
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½ tsp (2 g) baking soda
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1 tsp (5 g) salt
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1 tbsp + 2 tsp (10 g) pumpkin spice
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450 g (2¼ cups) dark brown sugar
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560 g (2⅓ cups) pumpkin purée, room temperature
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150 g (⅔ cup) oil (vegetable or canola), room temperature
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4 large eggs, room temperature
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2 tsp (10 ml) vanilla extract
For the Cinnamon Cream Cheese Frosting:
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300 g (1⅓ cups) butter, slightly softened
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150 g (⅔ cup) full-fat cream cheese
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540 g (4⅓ cups) powdered sugar, sifted
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2 tsp (4 g) ground cinnamon
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½ tsp (2.5 ml) vanilla extract
Instructions
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Preheat oven to 340°F (170°C). Line three 8-inch cake pans with parchment paper.
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Mix flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar in a large bowl.
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In another bowl, whisk pumpkin purée, oil, eggs, and vanilla.
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Fold wet and dry mixtures together until smooth (do not overmix).
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Divide batter evenly into pans and smooth tops.
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Bake 23–25 minutes, until a toothpick comes out clean.
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Cool 5 minutes in pans, then transfer to a wire rack to cool fully.
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Make frosting: Beat butter 5 minutes until fluffy. Add cream cheese, cinnamon, and vanilla, then mix.
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Add powdered sugar in two additions; beat until smooth and silky.
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Assemble: Layer cake with frosting between each layer, then frost the outside. Garnish with cinnamon sprinkles or decorations.
Notes
Room-temperature ingredients prevent dense texture.
Use oil (not butter) for extra moisture.
Can bake as a sheet cake (9×13 pan, 30–35 mins).
Store frosted cake refrigerated up to 4 days.
Freeze cake layers (unfrosted) up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American