Bakery-style Pumpkin Cake With Cinnamon Cream Cheese Frosting
Experience the ultimate fall treat with this plush, spice-forward pumpkin cake. Infused with browned butter and topped with a silky, mousse-like cinnamon cream cheese frosting, it's a bakery-quality showstopper.
Equipment
- Three 9-inch round cake pans
- Parchment Paper
- Stand mixer with paddle attachment
- Wire Racks
- Offset spatula
Ingredients
- 2 3/4 cups all-purpose flour (390g)
- 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 cups granulated sugar (250g)
- 3/4 cup packed light-brown sugar (150g)
- 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 canned pumpkin puree (424g)
- 1/2 cup milk
Frosting:
- 12 oz. cream cheese softened
- 3/4 cup butter softened
- 1 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 4 1/2 - 5 cups powdered sugar
Instructions
Prep the pans and build the dry mix
- Preheat your oven to 350 degrees F. Butter three 9-inch round cake pans, line the bottoms with parchment paper rounds, and butter the parchment again to ensure the layers release cleanly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds to evenly distribute the spices.
Cream, emulsify, then finish the batter
- Using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, brown sugar, and 3 tablespoons of the vegetable oil until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure no sugar is trapped.
- Add the remaining vegetable oil and blend. Add the eggs one at a time, beating after each addition until the batter is smooth and glossy. Mix in the vanilla extract with the final egg.
- Whisk the pumpkin puree and milk together in a separate bowl. Alternately add the dry flour mixture and the pumpkin mixture to the mixer in three batches, starting and ending with the flour. Mix only until the last streak of flour is gone.
Bake and cool the layers
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 15 minutes. Run a knife around the edges and invert them onto wire racks to cool completely before you begin frosting.
Whip the cinnamon cream cheese frosting and assemble
- Beat the softened cream cheese and butter together until completely smooth and fluffy. Add the cinnamon, vanilla, and powdered sugar. Start on low speed, then increase to high and whip for 6 to 8 minutes until the frosting is pale and airy like a mousse.
- Stack the cooled cake layers and apply a thin crumb coat of frosting. Chill the cake for 20 minutes to set the crumbs. Finish with the remaining frosting and chill briefly before slicing for the cleanest results.
Notes
Flour Accuracy: Weighing your flour (390g) is the best way to prevent a dense or bread-like crumb. If scooping, do so lightly to avoid over-packing the cup.
Temperature Control: Ensure your cream cheese and butter are truly softened to room temperature for the frosting. If they are too cold or too warm, the frosting may turn out runny or lumpy.
The Crumb Coat: Don't skip the crumb coat and the 20-minute chill. This step locks in loose crumbs so your final layer of frosting looks polished and professional.
Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Let slices sit at room temperature for 20 minutes before serving to soften the crumb.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 585kcalCarbohydrates: 78gProtein: 6gFat: 29gSaturated Fat: 15gCholesterol: 108mgSodium: 375mgPotassium: 185mgFiber: 2gSugar: 58gVitamin A: 125IUVitamin C: 1mgCalcium: 85mgIron: 2mg
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