Pumpkin Cake with Cinnamon Cream Cheese Frosting

A slice of pumpkin cake on a white plate in front of the rest of the cake on a white cake stand.

4 from 2 votes

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Thick, soft layers of perfectly spiced pumpkin cake slathered in dreamy cinnamon cream cheese frosting is what you should be making for dessert for all your Fall occasions. It uses the whole can of pumpkin puree and the cozy spices you already have in your pantry or spice drawer!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Cake

2 3/4 cups (388g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup (170g) salted butter room temperature
1/4 cup vegetable oil
1 (15-ounce) can pumpkin puree (about 2 cups homemade)
3 large eggs
1/2 cup milk
2 teaspoons pure vanilla extract

Frosting

1 cup (227g) salted butter softened
8 ounces full-fat cream cheese softened
5 cups (600g) powdered sugar
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract

Instructions

Preheat the oven to 350℉ (177℃). Line three 8-inch cake pans with parchment paper circles on the bottom and spray with baking spray.
In a large mixing bowl, combing the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix on low speed or whisk until the spices are evenly dispersed.
2 3/4 cups (388g) all-purpose flour, 1 1/2 cups (300g) granulated sugar, 1/2 cup (100g) packed brown sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves
With the mixer running on medium-low speed, add the softened butter one tablespoon at a time, mixing for 20-30 seconds after each addition. Once all of the butter has been added, add the oil and beat for 1-2 minutes until light.
3/4 cup (170g) salted butter, 1/4 cup vegetable oil
Add the pumpkin, eggs, milk, and vanilla. Beat again until smooth and completely combined, stopping to scrape the bottom and sides of the bowl.
1 (15-ounce) can pumpkin puree, 3 large eggs, 1/2 cup milk, 2 teaspoons pure vanilla extract
Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or just until a toothpick or tester inserted into the center of each cake comes out clean with just a few moist crumbs clinging to it. Cool completely on a wire rack.
To make the frosting, beat the butter and cream cheese together in a large mixing bowl until completely combined and smooth. Add the powdered sugar, cinnamon, and vanilla, then mix just until smooth and combined. It should be light, fluffy, and spreadable, but do not overmix or the frosting can become runny. If the frosting seems thin, try refrigerating it for 30-60 minutes to firm up a bit.
1 cup (227g) salted butter, 8 ounces full-fat cream cheese, 5 cups (600g) powdered sugar, 2 teaspoons ground cinnamon, 2 teaspoons pure vanilla extract
To assemble, level off any domed tops so the cake layers are flat and even. Stack the layers on a decorative cake stand or plate with a generous amount of frosting between each layer. Seal in the crumbs with a very thin layer of frosting around the top and sides, then freeze the whole cake for 30 minutes to help set the frosting. This is important since cream cheese frosting is softer than other types of frosting and this helps make the cake much easier to finish decorating. Once thoroughly chilled, use the remaining frosting to frost the outside of the cake before slicing and serving.

Video

Notes

Storage: Because there is cream cheese in the frosting, you should store the cake in the fridge for up to 5 days. Let it come to room temperature before serving for the best taste and texture. Cakes with cream cheese based frosting can sit out for about 2 hours at room temperature before they need to be refrigerated.
Freezing: This cake freezes well for up to 2 months. I recommend flash freezing individual slices, then wrapping them with plastic wrap and transferring to a freezer-safe container for longer term storage. Let the cake thaw overnight in the fridge then sit out at room temperature for 1-2 hours before serving.
Pumpkin Spice: If you want to use a jar of pumpkin pie spice instead of the various spices listed above, I recommend replacing them with 1 Tablespoon of pumpkin spice + 1 teaspoon of ground cinnamon.
Sheet Pan: You can bake this cake in a 9x13-inch sheet pan for 30 to 40 minutes.
9-inch Cake Pans: If you only have larger cake pans, you can make 3 layers and reduce the bake time by about 5 minutes, or bake 2 layers and increase the bake time by about 5 minutes.
Cupcakes: If you want to make pumpkin cupcakes, I recommend using my pumpkin cupcake recipe.
Bundt Cake: I recommend using my pumpkin bundt cake recipe.

Nutrition

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