Pumpkin Spice Cake With Pumpkin Cream Cheese Frosting
photo by Motivated Mama
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Serves:
-
16
ingredients
- 3⁄4 cup unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1 cup sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1⁄2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon fresh-ground nutmeg
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Pumpkin Cream-Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup pumpkin puree
- 1⁄4 cup unsalted butter, softened
- 1 tablespoon fresh orange juice
- 1 teaspoon grated orange zest
- 1⁄2 teaspoon pure vanilla extract
- 4 cups confectioners' sugar, sifted
directions
- Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
- Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
- Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
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Directions for Frosting:
- Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
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Reviews
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This was excellent! I made this as a special Thanksgiving treat as an American living in England. I made it as cupcakes instead of one big cake, and it worked out really well! I took loads of them to a ladies' meeting I had on Thanksgiving night and they raved about it, asking for the recipe. It's amazing and will definitely be turning up in our house each Halloween/Thanksgiving. It's loads better than Pumpkin Pie anyday!
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This was a HUGE hit at my daughter's fourth birthday party! I had no left overs :( I used whole wheat flour, added a bit more pumpkin to the frosting (the rest of the can) and baked it in a bunt pan (took about 60 minutes) so I ended up with way too much frosting but I'm freezing it to top off a pumpkin pie on Thanksgiving! I sprinkled chocolate chips on the top and they were so good I may add them in the batter next time. I baked the cake two days in advance, frosted it one and I think the taste improved while waiting! I have baked pumpkin cakes before, but this is, by far, the best! Thanks for posting.
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Kitty we loved this cake, I had fresh frozen pumpkin in my freezer calling out to use and I'm delighted to have chosen this great cake recipe, the only change I made was I used 2 teaspoons maple extract in place of the vanilla, the frosting took this cake to yet another level, thanks for this great pumpkin cake recipe!
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Tweaks
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This was excellent! I made this as a special Thanksgiving treat as an American living in England. I made it as cupcakes instead of one big cake, and it worked out really well! I took loads of them to a ladies' meeting I had on Thanksgiving night and they raved about it, asking for the recipe. It's amazing and will definitely be turning up in our house each Halloween/Thanksgiving. It's loads better than Pumpkin Pie anyday!
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Kitty we loved this cake, I had fresh frozen pumpkin in my freezer calling out to use and I'm delighted to have chosen this great cake recipe, the only change I made was I used 2 teaspoons maple extract in place of the vanilla, the frosting took this cake to yet another level, thanks for this great pumpkin cake recipe!
RECIPE SUBMITTED BY
kittycatmom
United States