If you’ve been dreaming of a cozy dessert that perfectly captures the essence of fall, you’re going to adore this Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting Recipe. It’s a moist, tender cake bursting with warm spices like cinnamon, ginger, and nutmeg, harmonizing beautifully with the rich sweetness of brown sugar cream cheese frosting. Whether you’re sharing it at a family gathering or enjoying a quiet afternoon treat, this cake feels like a comforting hug in every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting Recipe’s unforgettable flavor and texture. Each one plays a vital role, from the velvety pumpkin puree to the aromatic spice blend that makes every slice sing with warmth.
- White granulated sugar: Provides sweetness and helps create a tender crumb.
- Brown sugar: Adds moisture and a deep, caramel-like flavor.
- Vanilla extract: Enhances the overall flavor with a sweet, fragrant note.
- Eggs: Give structure and richness to the cake.
- Vegetable oil: Keeps the cake moist and soft without heaviness.
- Pumpkin puree: The star ingredient that contributes moisture, color, and that unmistakable pumpkin taste.
- All-purpose flour: Forms the cake’s foundation and texture.
- Baking powder and baking soda: Work together to make the cake light and fluffy.
- Cinnamon, ground ginger, nutmeg, ground cloves, ground black pepper: A fragrant spice blend that delivers cozy warmth in every bite.
- Unsalted butter: For the rich, creamy frosting base.
- Brown sugar (for frosting): Adds sweetness and depth to the cream cheese frosting.
- Cream cheese: Gives the frosting its signature tang and luscious texture.
- Icing sugar: Sweetens and thickens the frosting, making it spreadable.
- Orange food color: Optional, but it makes the frosting glow with autumnal vibrancy.
- Pumpkin seeds (for garnish): Adds a delightful crunch and festive touch.
How to Make Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting Recipe
Step 1: Preheat and Get Ready
Start by heating your oven to 350°F (175°C). Preparing the oven early gives you some breathing room to assemble the luscious batter without worrying about timing.
Step 2: Mix the Sugars, Eggs, and Vanilla
In a large bowl, combine the white and brown sugars. Adding the eggs and vanilla extract next, beat the mixture until it becomes fluffy and smooth—this step is what sets the base for a light, tender cake.
Step 3: Incorporate Oil and Pumpkin Puree
Slowly add in the vegetable oil and pumpkin puree, blending until everything is creamy and fully combined. The pumpkin puree enriches the batter with moistness and subtle sweetness, ensuring your cake won’t be dry.
Step 4: Sift and Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and that magical spice blend of cinnamon, ginger, nutmeg, cloves, and black pepper. Combining these well helps distribute the spices evenly throughout the cake.
Step 5: Combine Dry and Wet Ingredients
Gently fold the dry ingredients into the wet mixture just until incorporated. Overmixing here can make the cake tough, so be tender with your folding!
Step 6: Bake the Cake
Pour the batter into a greased 9×13-inch baking pan and slide it into your preheated oven. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. The aroma that fills your kitchen at this point will be truly irresistible.
Step 7: Prepare the Brown Sugar Cream Cheese Frosting
While your cake is cooling, beat together the butter and brown sugar until creamy. Then add cream cheese and icing sugar, beating until smooth and fluffy. If you want to brighten things up, add a touch of orange food color to give your frosting that warm fall glow.
Step 8: Frost, Garnish, and Serve
Once the cake is completely cool, spread the frosting generously over the top. Sprinkle pumpkin seeds to add a lovely crunch and seasonal flair. Slice, serve, and prepare for compliments!
How to Serve Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting Recipe
Garnishes
Beyond pumpkin seeds, try a dusting of ground cinnamon or a light drizzle of maple syrup. These simple touches elevate the presentation and add layers of flavor that complement the spiced cake beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed coffee or chai tea. The creaminess and warmth of these sides balance the spices perfectly and make each bite feel like a celebration.
Creative Ways to Present
For a festive touch, consider serving the cake in individual ramekins topped with frosting and a few seeds. You can also cut the cake into bite-sized squares and serve them on a decorative platter for easy snacking at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting Recipe covered tightly in the refrigerator. It will stay fresh and moist for up to 4 days, making it perfect for enjoying over the course of a few days.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic wrap and foil for up to 3 months. Thaw completely before frosting and serving to retain that perfect texture and flavor.
Reheating
Because this cake is wonderfully moist, reheating is best done gently. Warm a slice in the microwave for about 10-15 seconds to bring back that freshly baked feel without drying it out.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works beautifully and is actually the most common choice because it’s consistent and readily available. Just be sure it is pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
Is there a substitute for vegetable oil?
You can swap vegetable oil for melted coconut oil or even applesauce to reduce fat content. Just note that oil tends to keep the cake moist, so substituting with applesauce might slightly change the texture.
Can I make this cake gluten-free?
Yes! Use a one-to-one gluten-free baking flour blend in place of all-purpose flour. It should work well, but keep an eye on texture and baking time as gluten-free mixes sometimes bake differently.
How do I get the cream cheese frosting to be less tangy?
Reducing cream cheese slightly and adding a bit more brown sugar or vanilla extract can mellow the tanginess. Just be careful not to add too much sugar, or the frosting might become overly sweet.
What if I don’t have all the spices listed?
No worries—it’s fine to simplify. Cinnamon and ginger are the most important for that classic pumpkin spice flavor. Nutmeg, cloves, and black pepper add complexity, but the cake will still be delicious without them.
Final Thoughts
This Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting Recipe is one of those special desserts that feels both nostalgic and exciting every time you make it. The harmony of spices, moist pumpkin-infused cake, and indulgent frosting makes it a standout treat for any season. I can’t wait for you to try it and welcome its warm flavors into your kitchen and heart!
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Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Spice Cake with Brown Sugar Cream Cheese Frosting is a moist and flavorful autumn treat, combining warm spices and rich pumpkin puree with a luscious, creamy frosting. Perfect for cozy gatherings and festive celebrations.
Ingredients
Cake Ingredients
- 150 g white granulated sugar
- 150 g brown sugar
- 2 tsp vanilla extract
- 3 eggs
- 180 ml vegetable oil
- 400 g pumpkin puree
- 230 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- â…› tsp ground black pepper
Frosting Ingredients
- 150 g unsalted butter
- 80 g brown sugar
- 160 g cream cheese
- 220 g icing sugar
- orange food color
- pumpkin seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Sugars and Eggs: In a large bowl, combine white and brown sugars. Add in eggs and vanilla extract, beating the mixture until it becomes light and fluffy.
- Add Wet Ingredients: Gradually stir in vegetable oil and pumpkin puree until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and ground black pepper to evenly distribute spices.
- Incorporate Dry into Wet: Slowly mix the dry ingredients into the wet pumpkin mixture until just combined, avoiding overmixing to keep the batter light.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: Beat unsalted butter and brown sugar together until creamy. Add cream cheese and icing sugar, then beat again until smooth and homogenous. Add orange food coloring to desired shade and mix well.
- Frost and Garnish: Once the cake has cooled completely, spread the cream cheese frosting evenly on top. Garnish with pumpkin seeds if desired, slice, and serve.
Notes
- Make sure the cake is completely cool before frosting to prevent melting.
- You can substitute pumpkin pie spice for the individual spices if desired.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, use dairy-free cream cheese and butter alternatives.
- To enhance presentation, toast the pumpkin seeds before garnishing.
