Pumpkin Cake with Cinnamon Cream Cheese Frosting

09.13.2014

Do we need much more in life than cake? This Pumpkin Cake with Cinnamon Cream Cheese Frosting is over the top delicious! It’s soft and moist with just the right amount of pumpkin and spice, and the frosting is one of my favorites.

Pumpkin Cake with Cinnamon Cream Cheese Frosting | Cooking Classy

I know I’ve been a little pumpkin crazy, even though it’s not technically fall yet. To me though it’s felt like fall for the last few weeks since I’ve been waking up to chilly mornings, ending the day with cold evenings and getting out my warm pajamas and slippers, plus I’ve had this never ending cold (seriously what a rip off right? Fall is still a ways away). A slice of this cake made everything better though :).

Some may wait for a celebration to make cake, but what’s the point in that? I’d say weekends count as celebration if you really need an excuse.

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Pumpkin Cake with Cinnamon Cream Cheese Frosting | Cooking Classy

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Pumpkin Cake with Cinnamon Cream Cheese Frosting

4.67 from 3 votes

Yield: About 16 servings

Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 3 hours

Ingredients

  • 2 3/4 cups (390g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 1/4 (270g) cups granulated sugar
  • 3/4 cup (172g) packed light-brown sugar
  • 1/2 cup unsalted butter , softened
  • 1/2 cup vegetable or canola oil , divided
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 3/4 cup (424g/15 oz) canned pumpkin puree
  • 1/2 cup milk

Frosting

  • 12 oz . cream cheese , softened
  • 3/4 cup butter , softened (I used 6 Tbsp salted 6 Tbsp unsalted)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 4 1/2 - 5 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process). Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
  3. 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 - 35 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely. Once cool frost cake with cinnamon cream cheese frosting (I recommend letting cake rest in refrigerator for a bit in an airtight container (such as a cake carrier) for cleaner cut slices. Store cake in an airtight container in refrigerator, if fully chilled, let rest at room temp only until not cold before serving.

For the frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. 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).
  2. Recipe Source: Cake - Cooking Classy, frosting inspired by Novice Chef

 

 

136 comments

  • Laura (Tutti Dolci): I love anything pumpkin and that frosting sounds divine! September 13, 2014 at 5:05pm Reply

  • Averie @ Averie Cooks: What a perfectly fluffy, gorgeous masterpiece! Look at those layers. And that frosting. I need a spoon and the bowl just for that and I’d be happy even before getting to the beautiful cake :) September 13, 2014 at 5:01pm Reply

    • Jaclyn: Thanks so much for the compliment Averie, I really appreciate it! September 14, 2014 at 1:05am Reply

  • Baby June: Oh my gosh that looks insane. There really is nothing better than cake, you are very correct in that respect. :) All of this pumpkin around here lately is fabulous. September 13, 2014 at 3:15pm Reply

  • Leslie: This looks Devine! I make at least 9 cakes a month and I think one of my dealerships would love this. Thanks for sharing because I’m pinning. If I make it I’ll let ya know what they thought. September 13, 2014 at 1:16pm Reply

    • Jaclyn: Sounds great! I hope you get a chance to make it Leslie! September 29, 2014 at 2:18pm Reply

  • kelley {mountain mama cooks}: Gorgeous! I don’t love pumpkin pie so totally pinning for later to make at Thanksgiving. The frosting makes it!! September 13, 2014 at 1:15pm Reply

    • Jaclyn: Thanks Kelley! September 13, 2014 at 4:10pm Reply

  • Liz @ Floating Kitchen: What a beautiful cake! I’m excited for fall! September 13, 2014 at 12:54pm Reply

  • Emily van Kampen: I would love to try this recipe, but I was wondering if you could substitute the canned pumpkin by fresh pumpkin? I haven’t been able to find canned pumpkin where I live. And if you can substitute it, do you have to cook it first and would the amount of pumpkin be the same?

    Thank you in advance!

    Emily September 13, 2014 at 11:25am Reply

    • Jaclyn: I think fresh should work just fine I’d just be sure to strain it well, and yes you’d need to cook it first (then puree and strain). October 15, 2014 at 10:29pm Reply

  • Erica @ The Crumby Cupcake: This looks so beautifully, perfectly delicious! Sign me up! :) Pinned! September 13, 2014 at 10:49am Reply

    • Jaclyn: Thanks for pinning Erica! September 13, 2014 at 10:55am Reply

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