Pumpkin Cake with Cream Cheese Frosting
User Reviews
5.0
3 reviews
Excellent
Pumpkin Cake with Cream Cheese Frosting
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This Pumpkin Cake with Cream Cheese Frosting is perfect for Fall celebrations! Three layers of fluffy pumpkin sponge, sandwiched with velvety cream cheese frosting.
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Ingredients
For the cake
- 115 g (1 stick) unsalted butter , softened
- 200 g (2 cups) light soft brown sugar
- 4 tbsp dark brown soft sugar
- 2 large eggs
- 220 g (1 cup) pumpkin purée Libby's Solid Pack Pumpkin
- 200 g (1 ¼ cups) flour , plain / all purpose
- 3 tbsp ground Hazelnuts
- 1 tsp bicarbonate of soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ⅛ tsp cloves
- 1/8 tsp freshly grated nutmeg
- 120g g (⅓ cup + 2 tbsp) full fat Greek yogurt
- 2 tbsp lemon juice
Frosting
- 240 g (2 cups) full fat cream cheese room temperature
- 200 g (1 cup) icing sugar
- 4 tbsp cold heavy cream
- 1 tsp cinnamon or pumpkin pie spice mix
- 1 tsp vanilla bean paste
To decorate
- handful chopped pecans or hazelnuts
Instructions
Make the cake
- Preheat the oven to 180C (350F). Grease and line three 8'' cake tins.
- Cream the butter and sugars until pale and fluffy. Stop the mixer and scrape the bottom and sides of the bowl to make sure it is all mixed in.
- Add the eggs, one at a time, and mix until well incorporated.
- Add the pumpkin purée and mix it in - the batter will look a little curdled but fear not.
- Sift the flour with the soda bicarb, baking powder, spices, salt and ground nuts in a separate bowl.
- Mix the yogurt and lemon juice in a measuring cup.
- Add the flour to the batter alternately with the yogurt in three stages starting and ending with the flour. Make sure you stop and scrape the bowl a couple of times so the batter is well mixed.
- Divide the batter evenly between the prepared tins and bake for 25-30 minutes. Carefully tip out of the tins and cool completely before frosting.
Make the frosting and assemble
- Beat all the frosting ingredients together until the frosting is smooth and holds peaks.
- Pipe a layer of frosting over the bottom cake layer and top with second layer. Repeat and top with the third.
- Pipe a generous amount of frosting on top and scatter with a handful of nuts.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
56mg
(19%)
Sodium
376mg
(16%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
3578IU
(72%)
Vitamin C
1mg
(1%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 376mg | 16% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 3578IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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