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Spiced Pumpkin Cake with Cinnamon Frosting

This pumpkin cake is made with moist, tender crumb infused with warm cinnamon and brown sugar. It features a rich layer of cinnamon frosting on top, creating a cozy, autumn-inspired dessert with a textured, inviting appearance.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened for frosting
  • 2 cups confectioners' sugar for frosting
  • 1 teaspoon ground cinnamon for frosting
  • 2-3 tablespoons milk to adjust frosting consistency

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cake pan
  • Cooling rack
  • Frosting spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then set aside.
  2. In a large mixing bowl, whisk together the sifted flour, cinnamon, baking soda, baking powder, and salt until well combined. This ensures an even distribution of the spices and leavening agents.
  3. In another bowl, beat the eggs and mix in the brown sugar until the mixture is smooth and slightly fluffy, releasing a rich, caramel aroma.
  4. Gradually add the vegetable oil and pumpkin puree to the egg mixture, folding gently until the batter is smooth and homogenous.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, taking care not to overmix to keep the cake tender.
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface, and bake in the oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. You'll notice the cake setting with a slightly domed top and a fragrant aroma.
  8. In a bowl, beat softened butter and confectioners' sugar together until creamy and smooth, then add the cinnamon and continue mixing. Slowly add milk a tablespoon at a time until the frosting reaches a spreadable consistency. The frosting should be fragrant and fluffy.
  9. Spread the cinnamon frosting generously over the cooled cake, covering the top evenly with a spatula for a thick, inviting layer that complements the warm spices.
  10. Slice the cake to reveal its moist, tender crumb with flecks of cinnamon and pumpkin, and serve with an extra sprinkle of cinnamon if desired. Enjoy the rich aroma and cozy flavor with each bite.

Notes

Make sure the cake is completely cooled before frosting to prevent melting. You can customize the frosting flavor with a pinch of nutmeg or cloves for extra warmth.