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Pumpkin Cake with Cinnamon Cream Cheese Frosting

Pumpkin Cake
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This moist and spiced pumpkin layer cake is paired with a creamy cinnamon cream cheese frosting, creating a delicious fall-inspired dessert. It’s full of warm pumpkin spice flavors and perfect for seasonal gatherings or celebrations.

Ingredients

  • 360 g all-purpose flour

  • 2 ½ tsp baking powder

  • ½ 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

  • 300 g unsalted butter

  • 150 g full-fat cream cheese

  • 540 g powdered sugar

  • 2 tsp ground cinnamon

  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 170ºC/340ºF. Line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt.
  3. In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry and stir until just combined, ensuring no dry flour remains.
  5. Divide the batter evenly between the prepared pans and bake for 25 minutes or until a cake tester comes out clean.
  6. Let the cakes cool for 5 minutes in the pans, then remove and let cool completely on a wire rack.
  7. For the frosting, cream the butter in a stand mixer on high speed for 5 minutes. Scrape the bowl and mix for another 2 minutes.
  8. Add cream cheese, cinnamon, and vanilla extract. Beat for 1 minute until combined.
  9. Gradually add sifted powdered sugar in two batches, mixing on low until combined. Beat for an additional 2 minutes until smooth and fluffy.
  10. To assemble, place one cake layer on a serving plate, spread frosting on top, and repeat with remaining layers. Frost the entire cake and decorate as desired.

Notes

  • Use aluminum cake pans for even baking and a softer texture.
  • A kitchen scale is recommended for accurate ingredient measurements.
  • Let all ingredients come to room temperature before baking for best results.
  • You can make your own pumpkin spice by mixing cinnamon, nutmeg, ginger, cloves, and allspice.
  • The batter can sit at room temperature if you bake in batches.

Find it online: https://www.cookwithbenchi.com/pumpkin-cake/