Are you craving something sweet yet seasonal? Look no further than this mouth-watering Pumpkin Cake with Cinnamon Cream Cheese Frosting recipe. It's the perfect blend of sweet pumpkin cake and aromatic cinnamon cream cheese frosting that captures the essence of autumn in every bite.
While most of the ingredients for this recipe are quite common, you might need to look a little harder for pumpkin puree. It's often seasonally available in the baking aisle of most supermarkets, but you can also easily make your own by roasting a small pumpkin and blending the soft flesh. Also, make sure you have cream cheese for the frosting; it should be at room temperature for easier blending.
Ingredients for Pumpkin Cake with Cinnamon Cream Cheese Frosting
All-purpose flour: This is the foundation of the cake, providing structure and texture.
Baking powder and baking soda: These are leavening agents that help the cake rise.
Salt, cinnamon, nutmeg, and ginger: These seasonings bring out the flavors of the other ingredients.
Granulated sugar and light-brown sugar: These sweeten the cake and give it a moist texture.
Unsalted butter and vegetable oil: These fats add moisture and rich flavor to the cake.
Eggs: Eggs provide structure and help bind the ingredients together.
Vanilla extract: Vanilla enhances the sweetness of the cake.
Pumpkin puree: It gives the cake its distinctive flavor and moistness.
Milk: Milk adds moisture and helps blend the flavors together.
Cream cheese: This is the base for the frosting, giving it a rich and creamy texture.
Butter: It adds richness to the frosting.
Cinnamon: Cinnamon gives the frosting its distinctive warm flavor.
Powdered sugar: This sweetens and thickens the frosting.
One reader, Gilberto Branham says:
This pumpkin cake with cinnamon cream cheese frosting is a game-changer! The cake is moist and flavorful, and the frosting is the perfect balance of sweetness and spice. It's a hit at every gathering, and I love how easy it is to make. A definite must-try for all pumpkin lovers!
Key Techniques for Making Pumpkin Cake with Cinnamon Cream Cheese Frosting
How to prepare the pumpkin cake batter: Combine the dry ingredients in a mixing bowl and set aside. In a separate bowl, cream together the butter, sugars, and oil. Add the eggs and vanilla, then alternate adding the dry ingredients and the pumpkin mixture, mixing until just combined.
How to bake the pumpkin cake: Divide the batter among three prepared cake pans and bake in a preheated oven at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 15 minutes, then invert onto wire racks to cool completely.
How to make the cinnamon cream cheese frosting: In the bowl of an electric stand mixer, whip together the cream cheese and butter until smooth and fluffy. Add the cinnamon, vanilla, and powdered sugar, mixing on low speed until combined, then increase to medium and whip until pale and fluffy.
How to frost the pumpkin cake: Once the cakes are cool, frost them with the cinnamon cream cheese frosting. Store the cake in an airtight container in the refrigerator, and if fully chilled, let it rest at room temperature only until not cold before serving.
How To Make Pumpkin Cake with Cinnamon Cream Cheese Frosting
If you’re a fan of pumpkin recipes, then this one will be one of your favorites to make. A simple spiced yet moist pumpkin cake with cream cheese frosting.
Serves:
Ingredients
Pumpkin Cake:
- 2¾cupsall-purpose flour
- 1tspbaking powder
- 1tspBaking Soda
- ¾tspsalt
- 1tspcinnamonground
- ½tspnutmegground
- ½tspgingerground
- 1¼cupsgranulated sugar
- ¾cuplight-brown sugarpacked
- ½cupunsalted buttersoftened
- ½cupvegetableor canola oil, divided
- 4largeeggs
- 2tspvanilla extract
- 1¾cupspumpkin pureecanned
- ½cupmilk
Cinnamon Cream Cheese Frosting:
- 12ozcream cheesesoftened
- ¾cupbuttersoftened, I used 6 Tbsp salted 6 Tbsp unsalted
- 1 ½tspcinnamonground
- ½tspvanilla extract
- 4 ½cupspowdered sugar
Instructions
Pumpkin Cake
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Preheat oven to 350 degrees F. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
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In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 tablespoons of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process).
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Mix in remaining 1¼ tablespoons of vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg.
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In a bowl or large liquid measuring cup, whisk together pumpkin with milk.
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Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
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Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 to 35 minutes.
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Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely.
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Once cool frost cake with cinnamon cream cheese frosting. Store cake in an airtight container in a refrigerator, if fully chilled, let rest at room temp only until not cold before serving.
Cinnamon Cream Cheese Frosting:
-
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.
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Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy (if frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake).
Recipe Notes
Let the cake rest in refrigerator for a bit in an airtight container (such as a cake carrier) for cleaner cut slices after taking it out from the oven.
Nutrition
- Calories: 874.13kcal
- Fat: 23.46g
- Saturated Fat: 13.85g
- Trans Fat: 0.59g
- Monounsaturated Fat: 6.12g
- Polyunsaturated Fat: 1.20g
- Carbohydrates: 164.71g
- Fiber: 2.95g
- Sugar: 141.77g
- Protein: 5.95g
- Cholesterol: 108.78mg
- Sodium: 318.87mg
- Calcium: 107.74mg
- Potassium: 170.30mg
- Iron: 2.10mg
- Vitamin A: 438.75µg
- Vitamin C: 1.53mg
Crucial Technique Tips for Perfect Pumpkin Cake
When making the cinnamon cream cheese frosting, ensure that both the cream cheese and butter are at room temperature before you start mixing. This will help them blend together more smoothly and prevent lumps in your frosting. If your frosting is too runny, don't worry. Just pop it in the refrigerator for a bit to firm up before spreading it on your cake. This will make it easier to work with and give your pumpkin cake a more polished look.
Time-Saving Tips for Making This Pumpkin Cake Recipe
Prepare the ingredients: Gather and measure all the ingredients before starting to make the recipe to streamline the process.
Use canned pumpkin puree: Using canned pumpkin puree instead of making it from scratch can save time and effort.
Make the frosting ahead of time: Prepare the cinnamon cream cheese frosting in advance and store it in the refrigerator until ready to use.
Bake the cakes simultaneously: Bake all three cake layers at the same time to reduce overall baking time.
Chill the cakes: Place the baked cake layers in the refrigerator to cool them more quickly before frosting.
Use a stand mixer: Utilize a stand mixer for mixing the cake batter and frosting to save time and effort.
Pre-cut parchment rounds: Pre-cut parchment paper rounds for lining the cake pans to expedite the preparation process.
Opt for pre-sifted flour: Use pre-sifted flour to skip the step of sifting the dry ingredients, saving time and minimizing mess.
Portion the frosting: Use a piping bag to evenly distribute the frosting between cake layers for a quicker and more uniform application.
Chill the frosted cake: Chill the frosted cake in the refrigerator to set the frosting more rapidly before serving.
Substitute Ingredients For Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
- all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the cake, while also providing a slightly denser texture.
- baking powder - Substitute with baking soda and cream of tartar: Baking soda and cream of tartar can be used as a substitute for baking powder, providing the necessary leavening for the cake.
- baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but it may require adjusting the quantity to maintain the leavening effect.
- unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the cake.
- vegetable oil - Substitute with applesauce: Applesauce can be used as a healthier substitute for vegetable oil, adding moisture and a hint of natural sweetness to the cake.
- granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a lower glycemic index alternative to granulated sugar, providing a slightly caramel-like flavor to the cake.
- light-brown sugar - Substitute with dark brown sugar: Dark brown sugar can be used as a substitute for light brown sugar, offering a richer molasses flavor to the cake.
- pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, offering a similar sweet and nutty flavor to the cake.
- cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a healthier substitute for cream cheese, providing a tangy flavor and creamy texture to the frosting.
- powdered sugar - Substitute with maple sugar: Maple sugar can be used as a natural alternative to powdered sugar, adding a hint of maple flavor to the frosting.
Presentation Tips for a Stunning Pumpkin Cake
Elevate the cake layers: Carefully stack the pumpkin cake layers on top of each other, ensuring they are perfectly aligned for a visually appealing presentation.
Artfully apply the frosting: Use a piping bag to elegantly apply the cinnamon cream cheese frosting between the cake layers and on the top, creating beautiful swirls and patterns.
Garnish with edible flowers: Add a touch of sophistication by delicately placing edible flowers, such as pansies or violets, on top of the cake for a pop of color and an exquisite finish.
Create a caramel drizzle: Drizzle a homemade caramel sauce over the cake, allowing it to cascade down the sides for a stunning and luxurious touch.
Sprinkle with gold leaf: For a touch of opulence, delicately place edible gold leaf on the cake, adding a touch of glamour and luxury to the presentation.
Serve with a side of vanilla bean ice cream: Accompany the pumpkin cake with a quenelle of vanilla bean ice cream on the side, adding a contrasting element and enhancing the overall dessert experience.
Dust with powdered sugar and cinnamon: Lightly dust the cake with a mixture of powdered sugar and cinnamon for an elegant and refined finishing touch.
Present on a decorative cake stand: Showcase the pumpkin cake on a decorative cake stand, elevating its visual appeal and making it the centerpiece of the dessert table.
Essential Tools for Making Pumpkin Cake with Cinnamon Cream Cheese Frosting
- Mixing bowl: A large, deep bowl used for mixing ingredients, often made of glass, ceramic, or stainless steel.
- Electric stand mixer: A kitchen appliance used for mixing, beating, and whipping ingredients, with various speed settings and attachments.
- 9-inch round cake pans: Round baking pans typically used for baking cakes, with a diameter of 9 inches.
- Parchment paper: A non-stick paper used for lining baking pans and trays to prevent food from sticking.
- Whisk: A kitchen utensil used for blending, whipping, and beating ingredients, typically made of metal or silicone.
- Liquid measuring cup: A container with measurement markings used for accurately measuring liquid ingredients.
- Wire racks: Metal racks used for cooling baked goods and allowing air circulation.
- Electric oven: A kitchen appliance used for baking and cooking food, with adjustable temperature settings.
- Food processor: A versatile kitchen appliance used for chopping, blending, and pureeing ingredients.
Storing and Freezing Pumpkin Cake with Cinnamon Cream Cheese Frosting
To store the pumpkin cake with cinnamon cream cheese frosting, place it in an airtight container or cover it tightly with plastic wrap. Keep the cake refrigerated for up to 5 days to maintain its freshness and prevent the cream cheese frosting from spoiling.
If you want to freeze the pumpkin cake, it's best to do so without the frosting. Wrap the cooled cake layers individually in plastic wrap, ensuring they are tightly sealed. Then, place the wrapped layers in a freezer-safe container or freezer bag, removing as much air as possible. Label the container with the date and freeze for up to 3 months.
To freeze the cream cheese frosting, transfer it to an airtight container or freezer bag, removing any excess air. Label the container with the date and freeze for up to 2 months. When ready to use, thaw the frosting in the refrigerator overnight and whip it with a mixer to restore its creamy texture before spreading it on the cake.
When you're ready to serve the frozen pumpkin cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can frost the cake with the cinnamon cream cheese frosting and serve.
If you have leftover pumpkin cake that has already been frosted, you can still freeze it. Cut the cake into individual slices, place them on a baking sheet, and freeze until solid. Then, wrap each slice tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. To serve, simply remove a slice from the freezer and let it thaw at room temperature for about 30 minutes before enjoying.
How To Reheat Leftover Pumpkin Cake
- To reheat leftover pumpkin cake with cinnamon cream cheese frosting, first let the cake come to room temperature for about 30 minutes before reheating. This will ensure even heating throughout the cake.
- Preheat your oven to 300°F (150°C). While the oven is preheating, wrap the cake loosely in aluminum foil. This will help prevent the cake from drying out during the reheating process.
- Place the wrapped cake on a baking sheet and put it in the preheated oven. Bake for about 10-15 minutes, or until the cake is heated through. The exact time will depend on the size and thickness of your cake slices.
- If you prefer a moister cake, you can also add a small bowl of water to the oven while reheating. The steam from the water will help keep the cake moist and prevent it from drying out.
- For a quicker reheating option, you can use the microwave. Place a slice of cake on a microwave-safe plate and heat it on high for 15-20 seconds. If the cake is not heated through, continue microwaving in 10-second intervals until it reaches your desired temperature.
- If the cream cheese frosting starts to melt or become too soft during the reheating process, you can remove it from the cake and place it in the refrigerator for a few minutes to firm up before serving.
- For a crispy top on your reheated cake, you can place it under the broiler for a minute or two after reheating in the oven or microwave. Keep a close eye on it to prevent burning.
- If you have a toaster oven, you can also use it to reheat your cake slices. Preheat the toaster oven to 300°F (150°C), wrap the cake in foil, and heat for 5-10 minutes, or until heated through.
Interesting Facts About Pumpkin Cake
The pumpkin cake with cinnamon cream cheese frosting is a delightful fall treat that combines the warm flavors of pumpkin and cinnamon with the creamy richness of cream cheese. It's a perfect dessert for autumn gatherings and celebrations.
Is Making Pumpkin Cake at Home Cost-Effective?
The pumpkin cake with cinnamon cream cheese frosting recipe is moderately cost-effective for a household. The ingredients are commonly found in most kitchens, and the recipe yields three 9-inch cakes, making it suitable for a family. The approximate cost for a household of four people is around $15-$20, depending on the availability and quality of ingredients. The overall verdict rating for this recipe is 8/10, considering the delightful flavors and the relatively low cost.
Is Pumpkin Cake with Cream Cheese Frosting Healthy or Unhealthy?
The pumpkin cake with cinnamon cream cheese frosting recipe is a delightful treat, but it's not particularly healthy. Here's why:
- The cake contains a significant amount of sugar (granulated and brown), which can contribute to weight gain and other health issues when consumed in excess.
- The recipe uses all-purpose flour, which is refined and lacks the nutrients found in whole grain flours.
- Butter and vegetable oil are used in both the cake and frosting, adding saturated and unhealthy fats to the dish.
- The cream cheese frosting is high in sugar and fat, further increasing the calorie count of the dessert.
While enjoying a slice of this cake occasionally is fine, it's not a healthy choice for regular consumption.
To make this recipe healthier, you could try the following:
- Replace some of the all-purpose flour with whole wheat pastry flour or almond flour to increase the fiber and nutrient content
- Reduce the amount of sugar in both the cake and frosting, or use natural sweeteners like maple syrup or honey
- Swap out some of the butter for healthier alternatives like Greek yogurt or mashed avocado
- Use reduced-fat cream cheese in the frosting to lower the saturated fat content
- Add more spices like cinnamon, nutmeg, and ginger to enhance the flavor without relying on sugar
- Serve smaller portions and pair with fresh fruit to balance out the indulgence
Editor's Opinion on This Delightful Pumpkin Cake Recipe
The pumpkin cake with cinnamon cream cheese frosting recipe is a delightful fall treat. The combination of warm spices and creamy frosting creates a perfect balance of flavors. The cake is moist and tender, and the frosting is rich and indulgent. The use of pumpkin puree adds a lovely autumnal touch, making this dessert a wonderful addition to any seasonal gathering. The recipe's clear instructions and detailed steps make it accessible for both novice and experienced bakers. Overall, this recipe is a winner and is sure to impress anyone who tries it.
Enhance Your Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe with These Unique Side Dishes:
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Appetizers and Main Dishes to Serve with This Pumpkin Cake Recipe
Why trust this Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe:
This recipe for pumpkin cake with cinnamon cream cheese frosting is a delightful treat that embodies the warm flavors of fall. The combination of pumpkin and cinnamon creates a rich and aromatic cake, while the creamy cream cheese frosting adds a luscious touch. The use of nutmeg, ginger, and vanilla extract enhances the depth of flavors. With a balance of sweetness and spice, this recipe promises to deliver a moist and flavorful cake that will surely impress your guests. Trust in this recipe to elevate your baking experience and create a memorable dessert for any occasion.
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