Print

Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

This Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting is a moist and flavorful autumn dessert that perfectly balances warm spices with rich, creamy frosting. Made with simple ingredients like pumpkin puree and a blend of cinnamon, ginger, nutmeg, and cloves, this cake is perfect for cozy fall gatherings and special occasions.

Ingredients

Scale

Cake

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

Frosting

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar on medium speed until the mixture is light and fluffy. Then beat in the vanilla extract.
  4. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated.
  5. Combine Batter: Add the dry ingredients to the butter mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing which can toughen the cake.
  6. Fill Pans and Bake: Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them and place on wire racks to cool completely.
  8. Make Frosting: Beat the softened cream cheese and butter together in a large bowl until smooth. Add brown sugar and mix until incorporated.
  9. Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract until the frosting is smooth and creamy.
  10. Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer over the frosting, then frost the top and sides of the cake with the remaining frosting.
  11. Rest Before Serving: For optimal flavor and texture, allow the cake to sit at room temperature for about 30 minutes before serving.

Notes

  • For an added crunch, decorate the top with chopped pecans or walnuts.
  • The cake can be made a day in advance and stored in the refrigerator.
  • Ensure the cream cheese and butter are at room temperature for a smoother frosting.
  • Consider adding a dash of ground cardamom for an exotic twist.
  • Use a serrated knife to slice the cake for a cleaner cut.

Keywords: pumpkin cake, spice cake, cream cheese frosting, fall dessert, baking recipe, autumn flavors

Find it online: https://kitchenwithkai.com/pumpkin-spice-cake-with-brown-sugar-cream-cheese-frosting-recipe/