Spiced Pumpkin Dream Cake with Cream Cheese Frosting

My Spiced Pumpkin Dream Cake recipe is autumn comfort at its finest! Moist, spiced, and topped with cream cheese frosting. The perfect easy pumpkin cake for holidays or tea time! Get the recipe.

Alright, let's get this show on the road! ever get that craving for something that just screams autumn? something warm, comforting, and utterly delicious? well, buckle up buttercup, because we are diving headfirst into a spiced pumpkin dream cake with cream cheese frosting .

Welcome to Pumpkin Paradise!

This Pumpkin Cake isn't just any cake; it's a hug in dessert form. Seriously, it's that good.

Think of it: moist, tender crumb, a burst of warm spices like cinnamon and nutmeg, and that creamy, tangy frosting.

This pumpkin cake 2 layer is inspired by those classic taste of home recipes desserts cake .

What's the lowdown?

This recipe isn't a walk in the park, but it's totally doable. we're talking medium difficulty. prep will take about 25 minutes.

Baking will take around 30- 35 minutes. that's just one hour (plus some cooling time!). one batch makes 12 servings.

Perfect for sharing or...not.

Why You Need This Cake in Your Life

First off, it's delicious. But beyond that, it's got a good dose of Vitamin A from the pumpkin. Hello healthy-ish!

This Easy Pumpkin Cake is ideal for Thanksgiving, Halloween, or even a random Tuesday. You know, when you just need a little cheering up.

What makes this Dense Cake special? It's the perfect balance of spice and sweetness. The frosting. Oh my gosh, the cream cheese frosting!

Gather Your Bits

Okay, let's talk ingredients. you'll need your usual baking suspects: flour, sugar, eggs. but the stars of the show are pumpkin puree, and all those warm spices.

I always try to source local pumpkins when i can. i saw love bakes good cakes one time use the same! it gave me some confidence.

For the cake: You will need all-purpose flour, baking soda, cinnamon, nutmeg, cloves, ginger, salt, granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and of course, pumpkin puree.

For the frosting: Cream cheese (softened!), unsalted butter (softened!), powdered sugar, vanilla extract, and milk or heavy cream. See, not too scary, eh?

Right then, let’s talk about what you’ll need for this spiced pumpkin dream cake with cream cheese frosting . honestly, it’s not too crazy, but getting your bits and bobs sorted before you start is key, you know? nobody wants a baking disaster! i’ve had a few of those… oh my gosh, remember that time i tried to make a victoria sponge? disaster! anyway, back to the pumpkin cake .

Gear Up: Ingredients & Equipment

First, grab all the things you need!

Main Ingredients

Okay, here's the shopping list. Making pumpkin cake recipes is surprisingly easy!

• Flour: 1 3/4 cups (210g) all-purpose. Quality is important; make sure it’s fresh.
• Baking soda: 1 teaspoon (5g) .
• Cinnamon: 1 teaspoon (3g) ground.
• Nutmeg: 1/2 teaspoon (1.5g) ground. Freshly grated is boss, but the stuff in a jar is fine too.
• Cloves: 1/4 teaspoon (0.75g) ground.
• Ginger: 1/4 teaspoon (0.75g) ground.
• Salt: 1/2 teaspoon (3g) .
• Granulated sugar: 1 1/2 cups (300g) .
• Brown sugar: 1/2 cup (100g) packed light brown sugar. This stuff adds such a good, chewy texture.
• Vegetable oil: 1/2 cup (120ml) .
• Eggs: 2 large (approx 100g).
• Vanilla extract: 1 teaspoon (5ml) .
• Pumpkin puree: 1 cup (245g) . Not pumpkin pie filling. Seriously, it matters.
• Cream cheese: 8 ounces (225g) , softened. Full fat only, love. This is not a healthy pumpkin bundt cake moment. This is full on Taste Of Home Recipes Desserts Cake time.
• Unsalted butter: 1/2 cup (113g) , softened.
• Powdered sugar: 3-4 cups (360-480g) , sifted. No lumps!
• Milk or heavy cream: 2 tablespoons (30 ml) .

Seasoning Notes

Let’s talk flavours.

• Cinnamon, nutmeg, ginger, and cloves: The classic pumpkin cake spice gang.
• Vanilla extract: It boosts everything. Don't skimp!
• A pinch of salt: It balances the sweet.
• If you're out of an individual spice, pumpkin pie spice mix works like a charm.

Equipment Needed

Right, what’s in your kitchen drawer?

• A 9x13 inch baking pan . This is vital for a proper pumpkin sheet cake .
• Mixing bowls.
• An electric mixer. Stand or handheld, both are fine. I have a cheap one, and it does the job.
• Measuring cups and spoons. Obvious, but worth saying.
• Rubber spatula. For scraping the bowl.
• Parchment paper. For lining the pan. Less washing up, you see?
• Wire rack. For cooling the dense cake .

Don't have the fancy stuff? Don't panic. A good old wooden spoon and some elbow grease will do in a pinch. And honestly? A baking tray can stand in if you're desperate.

Making a delicious pumpkin cake with cream cheese frosting doesn't need to be complicated or expensive. just good ingredients and a bit of patience.

I bet love bakes good cakes would agree!. so, ready to give this easy pumpkin cake a go? you won’t regret it!.

It really has that taste of home !

Right, let's dive into making a proper pumpkin cake ! Honestly, who doesn't love a bit of autumnal baking? It's like a hug in cake form, innit? You know?

Getting Ready for Pumpkin Cake Glory

Prep Like a Pro

First things first, let's get that mise en place sorted. i'm talking measuring out your flour, spices, sugars and having them ready to rock.

For the pumpkin cake itself, you need flour, baking soda, cinnamon, nutmeg, cloves, ginger, salt, granulated and brown sugars, oil, eggs, vanilla and obviously pumpkin puree.

Don't go confusing it with pumpkin pie filling! for that luscious cream cheese frosting, have your cream cheese and butter nice and softened.

Sift that powdered sugar too, yeah?

A proper tip for saving time: measure out all your spices in one go. it's like a little spice explosion just waiting to happen! and listen, please don't forget to preheat your oven to 350° f ( 175° c) .

We don't want a soggy bottom, now do we?

Step-by-Step to the Perfect Pumpkin Cake

Alright, follow along, yeah?

1. Grease and flour a 9x13 inch baking pan. Or, line it with parchment paper. It makes life so much easier when the pumpkin cake is ready to come out.

2. Whisk together the dry stuff: flour, baking soda, spices, and salt. Give it a good mix in a large bowl.

3. In another bowl, whisk your sugars, oil, eggs, and vanilla. Get those wet ingredients playing nicely together.

4. Gradually add the dry to the wet, mixing until just combined. Don't overmix, or you'll end up with a dense cake.

5. Stir in the pumpkin puree. Make sure it's evenly distributed so every slice is pumpkin cake perfection!

6. Pour that batter into your prepared pan. Bake for 30- 35 minutes . Check for doneness with a toothpick.

7. Cool the cake in the pan for 10 minutes before transferring to a wire rack. Let it cool completely before frosting. That's key!

Pro Tips and Tricks for Your Pumpkin Cake

• Don't overmix that batter! Seriously. A dense cake is a sad cake.
• Room temperature ingredients for the frosting are a must . Creamy, smooth frosting is the goal.
• Make it ahead? Bake the cake one day, and frost it the next. That way, you get a healthy pumpkin bundt cake ready when you need it!

Honestly, baking a pumpkin cake is easier than you think. just follow these steps, don't be afraid to experiment with your spices, and you'll have a taste of home recipes desserts cake everyone will be raving about.

Now, who's ready for tea and cake?

Okay, so you've just baked this amazing pumpkin cake . you're probably thinking, "right, how do i make this look and taste even better?".

Don't worry, i got you! and trust me, it is even easier to make a pumpkin cake 2 layer . and for those health-conscious folks, we'll touch on how to sneak in a bit of goodness into this healthy pumpkin bundt cake .

Recipe Notes

This section is all about the extra touches. you know, the stuff that takes your bake from "meh" to "omg, where did you get this recipe?".

I’m sharing some experiences with the recipe to show you that it has a lot of potential and that i also know how to bake a pumpkin cake with cream cheese frosting .

Serving it Up! (Plating and Presentation Ideas)

Listen up, presentation is key! a simple dusting of powdered sugar? classic. but for an extra oomph , try layering slices on a pretty plate.

You know? drizzle some caramel sauce, and pop a sprig of rosemary on top. makes it look like you got it from a fancy bakery.

Seriously, it is even easier when you have easy pumpkin cake

Honestly, Sometimes I even skip the frosting. Serve slices warm with a dollop of whipped cream. So good!

Sidekicks and Drinks

What goes well with pumpkin cake ? everything! but seriously, a scoop of vanilla ice cream is always a winner.

As for drinks, a cuppa tea or coffee is perfect, but why not try a spiced latte? or, for the grown-ups, a wee glass of dessert wine.

It's all about treating yourself, innit?

Storing That Goodness

Right, you've baked this masterpiece, but can't eat it all at once. I mean, you could , but maybe don't.

• Refrigeration Rules: Wrap that cake tightly in cling film or chuck it in an airtight container. It'll keep in the fridge for about 3-4 days.
• Freezing Fun: Yep, you can freeze pumpkin cake ! Wrap it well, and it’ll be good for up to 2-3 months. Just let it thaw completely before frosting (if you haven't already).
• Reheating How-To: A quick zap in the microwave is fine, but for a real treat, warm a slice in the oven. It makes it taste like it just came out of the oven.

Mix It Up a Bit (Variations)

Fancy a bit of a change?

• Diet-Friendly Fun: Use gluten-free flour and a sugar alternative. Ta-da! A slightly healthier, gluten-free version. Also, to make a dense cake is very easy, just avoid the overmixing.
• Seasonal Swaps: Swap out some of the oil for apple sauce to add moisture and reduce fat. Then add some chopped nuts for crunch. Trust me on this! You're probably gonna love bakes good cakes .

Quick Nutrition 101

I am no expert, but this pumpkin cake has vitamin A and fiber. These nutrients can support overall health. Remember that this is a treat, so everything in moderation, eh?

So, there you have it! all the extra tips and tricks you need to make your pumpkin cake experience even better.

Now get baking, and don’t be afraid to experiment! happy baking! i'm confident that you are going to find some taste of home recipes desserts cake and even pumpkin sheet cake that you are going to like.

Frequently Asked Questions

Can I make this pumpkin cake ahead of time?

Absolutely! In fact, making the cake a day ahead can actually improve its flavour. Wrap the cooled cake tightly in plastic wrap and store it at room temperature. You can then make the cream cheese frosting the next day and frost the cake. Think of it as a bit of Mary Berry-style planning!

My cream cheese frosting is too runny. What can I do?

Runny frosting is a common baking hiccup, a bit like soggy bottoms on the Great British Bake Off! Add powdered sugar, one tablespoon at a time, until you reach your desired consistency. Make sure your cream cheese and butter weren’t too soft to begin with, as that can also lead to a thin frosting.

How should I store leftover pumpkin cake?

Because of the cream cheese frosting, it's best to store leftover pumpkin cake in the refrigerator. Cover it loosely with plastic wrap or store it in an airtight container. It will keep for up to 3-4 days. Just remember to let it sit at room temperature for about 15-20 minutes before serving to soften the frosting a bit.

Can I reduce the sugar in this pumpkin cake recipe?

You can reduce the sugar slightly, but be mindful of the cake's texture. Start by reducing both the granulated and brown sugar by about 1/4 cup each. Remember that sugar contributes to both sweetness and moisture, so reducing it too much might result in a drier cake. You could also add a touch more spice to compensate for the reduced sweetness.

Is it possible to make this pumpkin cake gluten-free?

Yes, you can definitely adapt this recipe to be gluten-free! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to choose a blend that already contains xanthan gum, which helps to bind the ingredients together and prevent the cake from becoming crumbly. You might also need to add a tablespoon or two of extra liquid (like milk or water) to achieve the right batter consistency.

I don't have all the spices; can I still make pumpkin cake?

Absolutely, a pumpkin cake without all the spices is still a good one. While the recipe is better with them, you can definitely adjust based on what you have on hand. Cinnamon is the most important for that classic warming flavour, so make sure to use it. If you are missing nutmeg, cloves, or ginger, consider using a pre-made pumpkin pie spice mix as a substitute. Remember, baking should be fun and delicious!

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