5 from 2 votes
Pumpkin Cake with Cream Cheese Frosting
This Pumpkin Cake with Cream Cheese Frosting is perfect for Fall celebrations! Three layers of fluffy pumpkin sponge, sandwiched with velvety cream cheese frosting.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
12
Calories:
401 kcal
Course:
Cake
Cuisine:
American
Ingredients
For the cake
- 115 g unsalted butter softened, 1 stick
- 200 g light soft brown sugar 2 cups
- 4 tbsp dark brown soft sugar
- 2 egg large
- 220 g pumpkin puree Libby's Solid Pack Pumpkin, 1 cup
- 200 g all-purpose flour plain / all purpose, 1 ¼ cups
- 3 tbsp hazelnut ground
- 1 tsp bicarbonate of soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ⅛ tsp cloves
- 1/8 tsp nutmeg freshly grated
- 120g g Greek yogurt full fat, ⅓ cup + 2 tbsp
- 2 tbsp lemon juice
Frosting
- 240 g cream cheese room temperature, full fat, 2 cups
- 200 g icing sugar 1 cup
- 4 tbsp heavy cream cold
- 1 tsp cinnamon or pumpkin pie spice mix
- 1 tsp vanilla bean paste
To decorate
- pecans handful, chopped, 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 401
% 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.