Ingredients
For the Pumpkin Cake Layers
- 360 g all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp + 2 tsp pumpkin spice
- 450 g dark brown sugar
- 560 g pumpkin purée (room temperature)
- 150 g oil (room temperature)
- 4 eggs (room temperature)
- 2 tsp vanilla extract
For the Cinnamon Cream Cheese Frosting
- 300 g butter, softened
- 150 g full-fat cream cheese, softened
- 540 g powdered sugar, sifted
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 170ºC (340ºF) using the conventional setting. Line three 20 cm (8 inch) round baking pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir together until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until fully combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently mix using a whisk or rubber spatula until no dry flour remains and the batter is smooth.
- Fill Pans and Bake: Evenly divide the batter among the three prepared pans and smooth the tops. Bake for 23-25 minutes or until a cake tester inserted comes out clean.
- Cool the Cakes: Remove the cakes from the oven and place on a cooling rack. After 5 minutes, carefully remove the cakes from the pans and allow them to cool completely on the rack.
- Prepare Frosting: Take the butter and cream cheese out of the refrigerator 10 minutes prior to beginning. Cut the butter into cubes and sift the powdered sugar. Using a stand mixer fitted with the paddle attachment, cream the butter for 5 minutes on high speed. Scrape down the bowl and mix again for 2 minutes.
- Add Cream Cheese and Flavoring: Add the cinnamon, vanilla extract, and cream cheese to the butter and mix on medium speed for 1 minute until smooth.
- Incorporate Powdered Sugar: On low speed, add the sifted powdered sugar in two parts, allowing each part to fully incorporate before adding the next. Scrape down the bowl and mix on medium speed for an additional 2 minutes until fluffy.
- Assemble the Cake: Place the first cake layer on a serving dish or cake board. Spread two generous scoops of frosting evenly over the layer with an offset spatula. Add the second layer and repeat the frosting process, then add the final cake layer on top.
- Frost the Cake: Cover the entire cake with the remaining frosting and smooth it out evenly with the spatula. Optionally, create a wavy decorative pattern on the frosting using the spatula.
- Serve and Enjoy: Once frosted, the cake is ready to be sliced and served. For best results, refrigerate for at least 30 minutes if time allows to set the frosting.
Notes
- Make sure all wet ingredients are at room temperature for a smooth batter.
- Do not overmix the batter once wet and dry ingredients are combined to avoid a dense cake.
- Ensure the cream cheese and butter for the frosting are softened to achieve a creamy and smooth consistency.
- Use fresh spices for the best flavor impact.
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap, stored in the refrigerator.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
