Pumpkin Cake with Whipped Cinnamon Frosting

When autumn rolls around, there’s nothing quite like the warm, comforting flavors of a pumpkin cake with whipped cinnamon frosting. This moist, tender cake combines the earthy richness of pumpkin with the aromatic spices of cinnamon, nutmeg, and ginger. And let’s not forget the creamy, decadent whipped cinnamon frosting that adds a final touch of indulgence. Whether it’s for a family gathering, a cozy night in, or a festive holiday party, this cake will surely be the star of the table.

In this article, we’ll dive deep into how to make the perfect pumpkin cake, share tips to ensure it turns out just right, and discuss why this dessert should be your go-to during the fall season.

Why Pumpkin Cake is the Perfect Fall Dessert

As soon as the leaves start to change, the craving for fall flavors like cinnamon, pumpkin, and nutmeg sets in. What better way to indulge than with a pumpkin cake? Here’s why this dessert is perfect for autumn:

Pumpkin is the star of fall: With its rich flavor and natural sweetness, pumpkin is a versatile ingredient that shines in both sweet and savory dishes.
Warm spices: This cake is packed with cinnamon, nutmeg, ginger, and cloves, spices that naturally evoke the warmth of fall.
Easy to make: This recipe is straightforward, making it great for both experienced bakers and beginners.
Crowd-pleaser: Whether you’re hosting a fall gathering or simply want to treat yourself, this cake is sure to be a hit with everyone.

Ingredients for Pumpkin Cake with Whipped Cinnamon Frosting

To make this delicious cake, you’ll need a mix of pantry staples and a few fall essentials. The ingredients are simple, but the flavors they create are anything but.

For the Pumpkin Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
1 cup granulated sugar
1 cup brown sugar, packed
1 (15 oz) can pumpkin puree
1/2 cup milk

For the Whipped Cinnamon Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons ground cinnamon
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

These ingredients combine to create a light, moist cake with a perfectly spiced flavor, complemented by the fluffy, sweet whipped cinnamon frosting.

Step-by-Step Directions: How to Make Pumpkin Cake

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring that the cake doesn’t stick. Using a non-stick spray or lining the pan with parchment paper works just as well.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These spices are what give the pumpkin cake its signature fall flavor, so don’t skimp on them!

Step 3: Beat Wet Ingredients

In a large bowl, beat together the oil, eggs, granulated sugar, and brown sugar until well combined. The combination of brown and granulated sugar adds depth to the cake’s sweetness, making it rich and flavorful.

Step 4: Add Pumpkin Puree

Stir in the pumpkin puree, ensuring it’s well mixed. Pumpkin not only provides flavor but also moisture, giving the cake a soft, tender texture.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined. Be careful not to overmix, as this can make the cake dense rather than fluffy.

Step 6: Bake the Cake

Pour the batter into your prepared pan, smoothing it out evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before moving on to the frosting.

How to Make Whipped Cinnamon Frosting

This whipped cinnamon frosting is what sets this cake apart from your average fall dessert. It’s light, fluffy, and perfectly spiced, making it an excellent match for the pumpkin cake.

Step 1: Cream the Butter

In a large bowl, beat the softened butter until it becomes creamy. Softened butter is key to achieving that smooth, velvety texture.

Step 2: Add the Sugar and Cinnamon

Gradually add the powdered sugar and cinnamon, mixing well after each addition. The cinnamon infuses the frosting with a warm spice that complements the pumpkin cake beautifully.

Step 3: Add the Cream and Vanilla

Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 3-5 minutes, until the frosting becomes light and fluffy. If you want a thicker frosting, you can add a bit more powdered sugar; for a thinner consistency, add more heavy cream.

Notes and Tips for the Best Pumpkin Cake

Room Temperature Ingredients: Make sure all your ingredients, particularly eggs and butter, are at room temperature for easier mixing.
Use Fresh Spices: Spices like cinnamon, nutmeg, and cloves can lose potency over time. For the most flavorful cake, make sure your spices are fresh.
Don’t Rush the Cooling Process: Let the cake cool completely before frosting. If the cake is even slightly warm, the frosting will melt and become runny.
Make Ahead: You can make the cake a day ahead and frost it just before serving. Store the unfrosted cake tightly covered at room temperature.

Nutritional Information & Health Benefits

Pumpkin is more than just a tasty fall treat—it’s also packed with nutrients like fiber, vitamin A, and antioxidants. Combined with the warming spices in this recipe, which have their own health benefits, this pumpkin cake can be a feel-good indulgence.

Nutrition Details (Per Serving):

Serving Size: 1 slice (based on 12 servings)
Calories: 425 kcal
Carbohydrates: 58g
Protein: 4g
Fat: 21g
Saturated Fat: 11g
Cholesterol: 86mg
Sodium: 300mg
Fiber: 2g
Sugar: 42g
Vitamin A: 7585 IU
Calcium: 84mg
Iron: 2mg

Frequently Asked Questions (FAQs)

How long will this pumpkin cake stay fresh?

This cake stays fresh for up to three days when stored in an airtight container at room temperature. If refrigerated, it can last up to five days.

Can I freeze pumpkin cake?

Yes! You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to three months. Thaw it in the refrigerator overnight before frosting and serving.

What type of pumpkin should I use?

Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is sweetened and spiced, while pumpkin puree is simply pureed pumpkin with no added ingredients.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The cake’s texture should still be soft and moist.

Can I add nuts or chocolate chips to the cake?

Absolutely! If you’d like to add a bit more texture and flavor, fold in a cup of chopped nuts (like walnuts or pecans) or chocolate chips before baking.

Final Thoughts: Why You Should Try This Pumpkin Cake

There’s something undeniably special about a homemade pumpkin cake. The combination of fall spices, rich pumpkin flavor, and fluffy whipped cinnamon frosting makes it a dessert that will quickly become a staple in your seasonal baking. Not only is it incredibly delicious, but it’s also simple to make, making it perfect for both novice and experienced bakers.

So, whether you’re whipping it up for a special occasion or just because it’s Tuesday, this pumpkin cake with whipped cinnamon frosting is a must-try. Happy baking!