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Pumpkin Cake with Whipped Cinnamon Frosting

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This pumpkin cake with whipped cinnamon frosting is a moist, flavorful fall treat packed with warm spices and topped with a creamy, cinnamon-infused frosting. Perfect for any autumn gathering or dessert craving.

Ingredients

Scale

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

Instructions

Prepare the Cake:

  1. Preheat and Prepare the Pan
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. A well-greased pan ensures that your pumpkin cake comes out without a hitch, and it also gives the edges that golden, slightly crisp finish.
  2. Mix the Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These spices are the backbone of the cake, infusing it with that warm, autumnal flavor we all love.
  3. Beat the Wet Ingredients
    In a large bowl, beat together the vegetable oil, eggs, granulated sugar, and brown sugar until well combined. The brown sugar adds a depth of flavor and moisture that makes this pumpkin cake irresistibly soft.
  4. Combine Pumpkin and Wet Mixture
    Add the pumpkin puree to the wet ingredients and mix well. This step really brings in the moist texture while giving the cake that beautiful orange color and rich flavor.
  5. Gradually Mix the Dry Ingredients
    Gradually add the dry ingredients to the wet ingredients, alternating with the milk. This ensures the batter stays light and fluffy without being overmixed.

Bake the Cake:

  1. Bake to Perfection
    Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.

Make the Whipped Cinnamon Frosting:

  1. Whip Up the Frosting
    In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, mixing well after each addition. Add the heavy cream, vanilla extract, and salt, and beat on high speed for 3-5 minutes until light and fluffy. This whipped cinnamon frosting adds a creamy, slightly spicy touch that pairs perfectly with the pumpkin cake.

Frost and Serve:

  1. Frost and Enjoy
    Once the cake has cooled completely, spread the frosting evenly over the top. If you’re feeling fancy, use a piping bag to create swirls or patterns. Slice the cake into squares and serve to your delighted guests!

Notes

  • Don’t Overmix the Batter: Once you start combining the wet and dry ingredients, be gentle. Overmixing can result in a dense cake, and no one wants that!
  • Room Temperature Ingredients: Make sure the butter is softened to room temperature before making the frosting. This ensures a smooth, creamy texture.
  • Spice it Up: Feel free to adjust the spices to your liking. If you prefer a stronger nutmeg or clove flavor, add a pinch more. The spices can easily be customized.
  • Decorating Tip: For extra decoration, sprinkle a bit of cinnamon on top or garnish with chopped nuts for a crunchy contrast.

Nutrition

Keywords: Pumpkin spice cake, Cinnamon whipped frosting, Fall dessert recipes,Moist pumpkin cake

Find it online: https://gourmand.recipemaestro.com/pumpkin-cake-with-whipped-cinnamon-frosting/