Pumpkin Cake with Spiced Cream Cheese Frosting

A perfect fall pumpkin cake with spiced cream cheese frosting.
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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American

Ingredients
  

cake

  • 3/4 cup 1 1/2 sticks butter, softened softened
  • 1 cup dark brown sugar, firmly packed
  • 1 cup sugar
  • 3 large eggs
  • 1 cup pumpkin purée
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg

frosting:

  • 8 ounces cream cheese, softened
  • 1/4 cup pumpkin puree
  • 1/4 cup butter, (1/2 stick) , softened
  • 1 tablespoon fresh orange juice
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 4 cup powdered sugar

Instructions
 

  • Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper (don't skip this like I did!) and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
  • Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.
  • Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
  • Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.
  • Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.

Pumpkin Cream Cheese Frosting

  • Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
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