Description
A delightful pumpkin cake that captures the essence of fall, draped in rich cinnamon cream cheese frosting.
Ingredients
Scale
- 360 g all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 1.5 tbsp pumpkin spice
- 450 g dark brown sugar
- 560 g pumpkin purée
- 150 g oil
- 4 large eggs
- 2 tsp vanilla extract
- 300 g butter (room temperature)
- 150 g full-fat cream cheese (softened)
- 540 g powdered sugar
- 2 tsp ground cinnamon
- 0.5 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice and set aside.
- In a large mixing bowl, combine dark brown sugar, pumpkin purée, oil, eggs, and vanilla extract. Beat until smooth (about 2-3 minutes).
- Gradually add the dry ingredients to the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, cream together softened butter and cream cheese until smooth (about 3-4 minutes).
- Add powdered sugar, ground cinnamon, and vanilla extract, mixing until creamy.
- Once the cakes are cool, place one layer on a serving plate, frost with a generous amount of icing, add the second layer, and frost the top and sides.
- Decorate as desired and serve.
Notes
Remember to bring your butter and cream cheese to room temperature for a smooth frosting. Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pumpkin Cake, Fall Dessert, Cream Cheese Frosting, Family Recipe, Baking
