Sunday, October 12, 2014

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Tomorrow is Thanksgiving Day here in Canada.  The mister and I are going to celebrate the day in our usual low key kind of day.  I wanted to make a special dessert for our meal and decided to make this mile high  Pumpkin Cake with Cinnamon Cream Cheese Frosting. 

The cake is three moist layers of spiced pumpkin cake and topped with a Buttery Cream Cheese Frosting flavored with cinnamon in it as well as lightly dusted on top.

Yes, we are celebrating tomorrow.  Yes, there is a piece missing.  A girl has to taste test before serving it, am I not correct?  *wink*  If the Mister liked nuts on his cake I think this would be delicious with candied pecans or even walnuts on top. 

Here is the recipe:

Pumpkin Cake
with Cinnamon Cream Cheese Frosting
  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil, divided
  • 4 large eggs
  • 1 1/2 teaspoons almond extract
  • 1 3/4 cups canned pumpkin puree
  • 1/2 cup cream
  • 12 ounces cream cheese, softened
  • 3/4 cups butter, softened
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon almond extract
  • 4 1/2 - 5 cups powdered sugar (icing sugar)
  1. Preheat oven to 350 degrees.  Butter three (3) 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tablespoons of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of the bowl throughout mixing process).  Mix in remaining 1/4 + 1 Tablespoon vegetable oil.  Blend in eggs one at a time, adding in almond extract with last egg.  In a bowl or large liquid measuring cup, whisk together pumpkin with cream.  Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
  3. Divide  batter among three prepared cake pans and spread batter into an even layer.  Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes.  Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely.  Once cool frost cake with cinnamon cream cheese frosting.  Store cake in an airtight container in the refrigerator.
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter  until smooth and fluffy.  Add cinnamon, vanilla and powdered sugar and mix on low speed  until combined, then increase to medium and whip until pale and fluffy.

Until next time,

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  1. Ohhhh this looks so beautiful and l reckon it tastes as good as it looks x

  2. My...this looks and sounds sooooo good! I love the almond extract in it. Mom used to make a 3 layer pumpkin cake with cream cheese icing years ago, but it didn't have the almond...or the cinnamon in the frosting! Pinning!

  3. Hi Jennifer, This sounds so delicious. & I love Cinnamon. Pinning and giving your recipe a shout out! Theresa @DearCreatives thanks for sharing it at the party. Happy Fall!!

  4. My mouth is watering. It would be missing more pieces if I made it! Thank you for sharing at What We Accomplished Wednesdays. Have a lovely week! ~Deborah

  5. That frosting just sounds devine. Pinned!


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