Pumpkin Sandwich Cake
Experience the ultimate autumn indulgence with this Pumpkin Sandwich Cake, a moist and flavorful dessert layered with luscious cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, this cake highlights the rich, earthy sweetness of pumpkin puree, making it a seasonal favorite. The soft, tender crumb pairs beautifully with the tangy cream cheese frosting, creating a delightful balance of flavors. Simple to prepare and stunning to serve, this recipe is ideal for fall celebrations, holidays, or any time you crave a taste of cozy comfort. Garnish with a delicate dusting of cinnamon for an elegant finish, and enjoy this crowd-pleasing treat that’s as delicious as it is beautiful. Keywords: Pumpkin Sandwich Cake, cream cheese frosting, fall dessert, spiced pumpkin cake, easy cake recipe, autumn baking.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 425 grams Canned pumpkin puree
- 200 grams Granulated sugar
- 100 grams Brown sugar, packed
- 120 ml Vegetable oil
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 225 grams Cream cheese, softened
- 115 grams Unsalted butter, softened
- 200 grams Powdered sugar
- 0.5 teaspoon Additional ground cinnamon (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F). Grease and line two round 8-inch cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter evenly between the two 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.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, use a hand or stand mixer to beat the cream cheese and butter together until smooth and creamy.
Gradually sift in the powdered sugar and beat until fully combined and fluffy.
Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of frosting evenly on top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake, if desired.
Optional: Garnish with a light sprinkle of ground cinnamon on top.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
5848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.0 g | 395% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 71.5 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 746.9 g | 272% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 515.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 606 mg | 47% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1744 mg | 37% | |
*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.
