Key Ingredients You’ll Need
Dairy: You will need cream cheese and butter to add moisture and thickness to your cake.
Sugar: I like to use granulated sugar and powdered sugar for sweetness as well as for the frosting.
Spices: I use a combination of cinnamon, nutmeg, and cloves for additional flavor. You can also use a pumpkin pie spice if you don’t have these available.
Flour: You will need all-purpose flour along with baking powder and baking soda to allow the cake to rise in the oven.
Pumpkin Puree: You should have the puree, not the pumpkin pie filling.
How To Make Pumpkin Cake
Prepare the batter. Set the oven to 350 degrees and use pam baking spray to grease the pan. Add the butter and sugar into a large bowl and combine until light and fluffy. Put in the pumpkin puree, vanilla, and vegetable oil and combine again. One at a time, add in the eggs and scrape the bowl as needed.
Mix in the dry ingredients. Add the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves into a medium bowl and combine using a whisk. Slowly combine the wet ingredients with the dry ingredients.
Bake the cake. Portion the batter between 3 cake pans. Place in the oven for 25-30 minutes or until a tester toothpick comes out clean of batter. Let it cool thoroughly before removing the round tops with a cake leveler.
Cinnamon Cream Cheese Frosting
Make the frosting. Add the cream cheese and butter into a standing mixer and combine until smooth. Slowly add in the confectioners’ sugar and mix. Pour in the cinnamon and vanilla and combine until stiff with peaks and smooth.
Assembling the cake
Build the cake. Put one layer onto a cake board and top it with 1 cup of the prepared frosting and smooth it out evenly. Place the second layer on top and add another cup of frosting on top and smooth it out.
Add the final layer. Put the last cake on top and add the last cup of frosting into a piping bag and set it aside.
Frosting the cake. Use the rest of the frosting to coat the entire cake. Use the piping bag to add dollops of frosting on top. Slice, serve, and enjoy!
Can I Freeze the Pumpkin Cake with Icing?
Yes, you can freeze the pumpkin layer cake with icing! Freezing the cake is a great option if you want to make it in advance or have leftovers that you want to preserve for later.
First, allow the cake to cool completely after baking. Wrap the entire cake or individual cake layers tightly in plastic wrap. For added protection, you can also wrap it in aluminum foil or place it in an airtight container.
Place the wrapped cake in the freezer. It’s a good idea to put it on a flat surface like a baking sheet initially to prevent it from getting misshapen in the freezer. Once it’s partially frozen, you can transfer it to any convenient spot in the freezer.
If the cake is fully frosted, you can freeze it as is. However, if you’ve applied a crumb coat, it might be better to freeze the cake without the final layer of frosting. You can add the frosting after thawing.
When you’re ready to enjoy the cake, take it out of the freezer and let it thaw in the refrigerator. This will prevent condensation from forming on the frosting, which could affect its texture. After thawing in the refrigerator, allow the cake to come to room temperature before serving. This ensures the best taste and texture.
It’s important to note that freezing can slightly affect the texture of the cake, but most people won’t notice a significant difference.
Tips For Frosting A Layer Cake
Icing a layer cake can be a bit challenging, but with some tips and techniques, you can achieve a beautifully frosted cake. It is one of those classic desserts that many love to bring for potlucks, special occasions, and dinner parties. Here are some tips to help you ice a layer cake like a pro:
Cool the Cake Completely: Ensure the cake layers are completely cooled before you start frosting. Warm cakes can cause the frosting to melt and become messy.
