Ingredients
Cake
- 2 3/4 cups (388g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup (170g) salted butter, room temperature
- 1/4 cup vegetable oil
- 1 (15-ounce) can pumpkin puree (about 2 cups homemade)
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
Frosting
- 1 cup (227g) salted butter, softened
- 8 ounces full-fat cream cheese, softened
- 5 cups (600g) powdered sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line three 8-inch cake pans with parchment paper circles on the bottom and spray with baking spray to ensure easy release after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Mix on low speed or whisk until the spices and leavening agents are evenly distributed throughout the flour.
- Add Butter and Oil: With the mixer running on medium-low speed, add the softened salted butter one tablespoon at a time, mixing for 20-30 seconds after each addition so it integrates well. Once all the butter is incorporated, add the vegetable oil and beat for 1-2 minutes until the mixture is light and slightly fluffy.
- Add Wet Ingredients: Add the pumpkin puree, eggs, milk, and vanilla extract to the bowl. Beat the batter again until everything is smooth and thoroughly combined, stopping occasionally to scrape the bowl’s bottom and sides to ensure even mixing.
- Bake the Cake Layers: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean or with only a few moist crumbs. Remove from oven and cool completely on a wire rack.
- Prepare the Frosting: In a large mixing bowl, beat together the softened butter and cream cheese until smooth and well combined. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, mixing just until the frosting is smooth, light, and fluffy. Avoid overmixing to prevent the frosting from becoming runny. If the frosting is too thin, refrigerate for 30 to 60 minutes to firm up before frosting the cake.
- Assemble the Cake: Level off any domed tops from the cake layers so they are flat and even. On a cake stand or serving plate, stack the layers with a generous amount of cinnamon cream cheese frosting between each one. Apply a thin crumb coat of frosting around the whole cake to seal in crumbs. Freeze the assembled cake for 30 minutes to help set the frosting, which makes it easier to apply the final coat.
- Finish Decorating and Serve: After chilling, use the remaining frosting to cover the outside of the cake evenly. Once fully frosted, slice and serve this classic fall dessert for your guests’ delight.
Notes
- Ensure all butter and cream cheese are softened to room temperature for easier mixing.
- Use full-fat cream cheese for the best flavor and texture of frosting.
- Freezing the cake after crumb coating is essential to prevent crumb contamination in the final frosting layer.
- Store any leftover cake covered in the refrigerator due to the cream cheese frosting’s perishability.
- The pumpkin puree used can be canned or homemade, approximately 15 ounces or 2 cups.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
