This Pumpkin Cake is the perfect embodiment of fall in dessert form. Rich and moist, this cake combines the earthy sweetness of pumpkin with the warmth of cinnamon and nutmeg. It’s a crowd-pleaser, whether served at family gatherings, holiday celebrations, or a cozy autumn afternoon. Topped with a creamy, cinnamon-spiced cream cheese frosting, this cake strikes the perfect balance between sweet and savory flavors. With its soft texture and flavorful layers, this pumpkin cake is an absolute must-try for pumpkin lovers and dessert enthusiasts alike.
Why You’ll Love This Recipe: You’ll love this pumpkin cake because it’s incredibly moist, flavorful, and simple to make. The pumpkin puree gives the cake its dense, soft texture, while the combination of cinnamon, nutmeg, and vanilla fills each bite with warming autumn flavors. The cream cheese frosting, with just a hint of cinnamon, adds a tangy sweetness that perfectly complements the spiced cake. This recipe is also easy to follow and requires no fancy techniques, making it ideal for both beginner and experienced bakers.
Perfect Occasion: This pumpkin cake is perfect for any fall occasion—whether you’re celebrating Thanksgiving, hosting a cozy brunch, or simply craving a sweet treat on a chilly day. It’s also a great dessert to serve at family gatherings or as a holiday centerpiece, where its seasonal flavors will shine. Plus, it’s versatile enough to be made as a layer cake or a sheet cake, depending on your preference.
Decoration Tips: For a beautiful presentation, you can sprinkle a bit of cinnamon or nutmeg on top of the cream cheese frosting. If you want to make it even more festive, consider decorating with chopped nuts like pecans or walnuts, which add a nice crunch. You could also drizzle some caramel over the top for extra sweetness. For a simple yet elegant touch, dust the edges of the cake with powdered sugar or garnish with a few pumpkin seeds.
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 (15-ounce) can pumpkin puree
- 1 ¾ cups brown sugar
- ½ cup plain Greek yogurt
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- ½ cup cream cheese
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 180°C (350°F). Grease and line two 9-inch round cake pans or a sheet pan, depending on your preferred cake style.
- Prepare the cake batter: In a large mixing bowl, whisk together the flour, baking soda, cinnamon, salt, and freshly grated nutmeg. In a separate bowl, mix the pumpkin puree, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the cake’s texture.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the cream cheese frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, while continuing to beat. Add the cinnamon and vanilla extract, and mix until fully combined and the frosting is light and fluffy.
- Assemble the cake: Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake. For a sheet cake, simply frost the top of the cake.
- Decorate and serve: Garnish with a sprinkle of cinnamon, a dusting of powdered sugar, or your favorite toppings. Slice and serve!
Enjoy your rich, moist pumpkin cake with cream cheese frosting!