Pumpkin Cake with Nutella Frosting
Indulge in the cozy flavors of fall with this irresistibly moist Pumpkin Cake with Nutella Frosting! Bursting with warm spices like cinnamon, nutmeg, and ginger, this tender cake is sweetened with both granulated and brown sugars for a rich, caramel-like depth. The real star of the show, however, is the luscious Nutella frosting—crafted with cream cheese for a tangy balance, powdered sugar for sweetness, and a touch of heavy cream for the perfect spreadable texture. Whether you're hosting a holiday gathering or simply craving a comforting dessert, this easy, crowd-pleasing treat comes together in just an hour and serves up to 12. Perfect for fall celebrations, this pumpkin cake recipe is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Pumpkin puree (not pie filling)
- 0.5 cup Whole milk
- 0.75 cup Nutella
- 4 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Mix in the pumpkin puree until fully incorporated.
On low speed, add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and smooth it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
To prepare the Nutella frosting, beat the softened cream cheese in a mixing bowl until smooth and creamy.
Add the Nutella and mix until fully combined.
Gradually add the powdered sugar and beat until the frosting is smooth and thick.
Mix in the heavy cream to achieve your desired frosting consistency.
Once the cake has completely cooled, spread the Nutella frosting evenly over the top with a spatula.
Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 668.1 g | 243% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 451.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 608 mg | 47% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
