There is something magical about the smell of cinnamon on a crisp autumn evening. Your kitchen will feel so warm and cozy while this bakes. This pumpkin dream cake is my favorite way to welcome the harvest season.
It is soft, spiced, and truly lives up to its name. You will love how the tender sponge melts in your mouth. This recipe delivers a bakery-quality dessert right from your own oven. It is the perfect treat for your family right now.
Why This Recipe Is a Winner
This recipe is a winner because it is so forgiving for beginner bakers. You get impressive results using simple pantry staples you already have. It is the perfect show-stopping dessert for any fall gathering or holiday meal.
The combination of pumpkin and warm spices is a classic crowd-pleaser. Your guests will love the balance of the tangy frosting and sweet cake. Plus, it stays incredibly moist for days after you bake it. It is a reliable recipe you will return to every year.
Simple Cooking Steps
Making this cake is a simple, joy-filled process for any home cook. You will start by whisking your dry ingredients together in one bowl. Then, you will cream the butter and sugars until they are light and fluffy. This step creates that beautiful, airy texture we all love.
Even if you have never made a layer cake, you can do this easily. The batter comes together quickly without any fancy equipment or complicated techniques. Just follow the steps and watch your beautiful cake rise in the oven. It is a very satisfying way to spend an afternoon.
Ingredients You’ll Need
These ingredients are mostly pantry staples that shine when brought together.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 1.5 cups unsalted butter, softened (divided)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract (divided)
- 15 oz pumpkin puree
- 8 oz cream cheese, softened
- 3 cups powdered sugar
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans.
- Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves in a medium bowl.
- Cream 1 cup butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then stir in 1 teaspoon vanilla and pumpkin puree.
- Incorporate dry ingredients into wet ingredients until just combined.
- Divide batter between pans and bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool cakes completely on wire racks.
- Beat cream cheese and 0.5 cup butter until smooth, then add powdered sugar and 1 teaspoon vanilla.
- Assemble by frosting between layers and across the top and sides of the cake.
Best Ways to Enjoy It
Serve a thick, golden slice with a warm cup of coffee. It looks beautiful displayed on a wooden cake stand for guests. For a truly special treat, add a small drizzle of caramel sauce. Set the table and enjoy this with your favorite people tonight.
How to Store Leftovers
Store any leftover cake in the fridge for up to five days. Keep it in an airtight container to maintain that perfect moisture. This cake actually tastes even better the next morning with breakfast. You can also freeze the unfrosted layers for up to three months.
Tips for Best Results
- Don’t skip sifting the powdered sugar for a silky smooth frosting.
- Avoid overmixing the batter once you add the dry ingredients.
- Ensure your cream cheese is fully softened to avoid any lumps.
- Use pure pumpkin puree rather than pre-spiced pumpkin pie filling.
- Grease and flour your pans well for an easy release.
- For Thanksgiving, top the cake with toasted pecans for a crunch.
- Let the cakes cool completely before you start the frosting process.
Ways to Switch It Up
- Add a half cup of chocolate chips for a sweet surprise.
- Swap the ground ginger for extra cinnamon for a milder spice.
- Use a gluten-free flour blend to accommodate all your guests.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake and frost it a day early. The flavors actually meld together and improve overnight in the fridge. Just keep it covered so the frosting stays fresh.
What if I don’t have two cake pans?
You can bake this in a 9×13 inch rectangular pan instead. Just increase the baking time by about five to ten minutes. It will still be absolutely delicious and easy to slice.
I hope this cozy pumpkin dream cake brings a little extra joy to your table. It is the perfect way to celebrate the beautiful harvest season. Happy baking, and enjoy every single spiced bite!
— Lidia
Pumpkin Dream Cake
Ingredients
- 2 cups all -purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sal t
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large egg s
- 1 tsp vanilla extract
- 15 oz pumpkin puree
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans.
- Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves in a medium bowl.
- Cream 1 cup butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then stir in 1 teaspoon vanilla and pumpkin puree.
- Incorporate dry ingredients into wet ingredients until just combined.
- Divide batter between pans and bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool cakes completely on wire racks.
- Beat cream cheese and 0.5 cup butter until smooth, then add powdered sugar and 1 teaspoon vanilla.
- Assemble by frosting between layers and across the top and sides of the cake.
