Pumpkin Cream Cake
Indulge in the cozy flavors of fall with this luscious Pumpkin Cream Cake, a show-stopping dessert perfect for celebrations or holiday gatherings. Featuring a moist, spiced pumpkin cake made with aromatic cinnamon, ginger, and nutmeg, this recipe brings warmth to every bite. The addition of Greek yogurt ensures a tender crumb, while a decadent cream cheese frosting adds a velvety, tangy-sweet finish. Easy to bake and beautifully layered, this cake pairs perfectly with a dusting of cinnamon or festive garnishes like chopped nuts or pumpkin candies. Ready in just an hour, this autumn-inspired treat will captivate your taste buds and impress any crowd. Perfect for Thanksgiving, cozy evenings, or fall entertaining!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Pumpkin purée (unsweetened)
- 0.5 cups Vegetable oil
- 0.5 cups Greek yogurt (plain, full-fat)
- 3 Large eggs
- 1.5 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened)
- 3.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoons Milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
In a separate bowl, mix the pumpkin purée, vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.
Once the cakes are completely cooled, place one layer on a serving plate and spread a generous layer of frosting on top.
Add the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.
Optional: Decorate the cake with a light dusting of cinnamon or garnish with chopped nuts or pumpkin candies.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to firm up slightly. Serve and enjoy!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 70.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 87 mg | 2% | |
*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.
