Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting
This pumpkin cake with cinnamon cream cheese frosting is the ultimate fall dessert, your family and friends will ask you to bring this cake to the party year after year. Canned pumpkin makes this cake ultra moist, it’s pumpkin pie in a cake! The luxurious cream cheese frosting takes just minutes to make, and adds a lovely tang to cut the sweetness.
2 x 8 ouncepackages cream cheesesoftened, 450g in total
1 cup(227g)unsalted buttersoftened
1teaspoonpure vanilla extract
Preheat oven to 350℉. Spray two straight sided 9” round cake pans with non stick cooking spray, flour edges of pans if not using a non stick pan. Cut out two parchment paper circles the size of the pan and lay one in the bottom of each pan, spray the parchment lightly with non stick spray.
In a medium bowl, sift or whisk together dry ingredients; set aside.
In a large bowl, cream together sugar and butter with a hand mixer on medium speed until light and fluffy, about two minutes.
Mix in pumpkin puree. Mix in eggs one at a time, and add vanilla extract and cinnamon.
On low speed, alternate adding flour and buttermilk into the wet ingredients in three batches until all ingredients are combined, beginning and ending with the flour.
Divide the batter evenly between the two pans. Bake on the center rack of the oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes cook, make the frosting; cream together the cream cheese and butter on medium speed until well blended, about 2 minutes. Add in the cinnamon and vanilla. Add in powdered sugar one cup at a time, mixing on low until all powdered sugar is incorporated.
When cakes are done, let them cool in the pan for 10 minutes (until just cool enough to handle). Take two long pieces of plastic wrap and form an X shape on the counter top. Carefully flip the cake out onto the center of the X, and wrap the cake tightly. Repeat with the second cake. Place in freezer for 30 minutes. This will ensure that your cakes stay very moist!
When the cakes have completely cooled, unwrap and place on a serving platter. Take a long serrated bread knife and level the cake. Discard (or eat) the trimmings. Pipe a generous layer of frosting on the bottom layer. Level the second cake and place on top of bottom layer; frost generously and smooth with an offset spatula. Add piping decorations and a sprinkle of cinnamon if desired. This cake is delicious served cold, wrap well with plastic wrap before refrigerating to prevent the cake from drying out.
Make sure that you're using pumpkin puree, NOT pumpkin pie filling.
Avoid Overmixing: An overmixed cake can become tough after baking. Mix ingredients until just combined.
The Best Pans: For beautiful layer cakes, straight-sided cake pans will give you the best results. I use these 9-inch nonstick pans and get amazing results every time.
Nutrition Values. Calculated per slice without the cream cheese frosting. This is an estimate and might not be very accurate.