Pumpkin Cake With Whipped Cinnamon Frosting Recipe
If you’re looking for a dessert that wraps you up in all the cozy warmth of autumn, you’ve got to try this Pumpkin Cake With Whipped Cinnamon Frosting. It’s the perfect balance of moist, spiced pumpkin cake paired with a light and fluffy frosting that carries just the right hint of cinnamon. Every bite feels like a hug, making it an absolute favorite for celebrations, holiday gatherings, or a simple weekend treat. Trust me, once you taste it, this recipe will have a permanent place in your recipe box!
Ingredients You’ll Need
Getting this Pumpkin Cake With Whipped Cinnamon Frosting just right means using simple, staple ingredients that each play a crucial role. From the spices that bring out that signature autumnal flavor to the pumpkin puree that keeps the cake moist and tender, each element is essential for creating a dessert that’s both comforting and unforgettable.
- 2 cups all-purpose flour: Provides the structure and body for the cake.
- 1.5 cups granulated sugar: Sweetens the cake perfectly without overpowering the spices.
- 1 cup canned pumpkin puree: Adds moisture, rich flavor, and that beautiful orange color.
- 0.5 cup vegetable oil: Keeps the cake soft and tender while locking in moisture.
- 4 large eggs: Help bind the ingredients and add richness.
- 1 teaspoon baking powder: A leavening agent that makes the cake rise nicely.
- 1 teaspoon baking soda: Works with the acids in pumpkin for additional lift.
- 1 teaspoon ground cinnamon: The star spice that infuses warmth and depth.
- 0.5 teaspoon ground nutmeg: Adds subtle, nutty spice notes.
- 0.5 teaspoon ground ginger: Introduces a gentle zing to complement the cinnamon.
- 0.5 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup heavy whipping cream: The base for the light, airy frosting.
- 0.5 cup powdered sugar: Sweetens the whipped cream without graininess.
- 1 teaspoon vanilla extract: Adds a lovely vanilla warmth to the frosting.
- 1 teaspoon ground cinnamon: Sprinkled into the frosting for its signature flavor.
How to Make Pumpkin Cake With Whipped Cinnamon Frosting
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking and help it bake evenly. This simple prep step ensures your beautiful Pumpkin Cake With Whipped Cinnamon Frosting will release effortlessly once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until everything is well combined. This blend of spices is what gives your pumpkin cake its crave-worthy warmth and aromatic charm.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the pumpkin puree, vegetable oil, and eggs until smooth. The pumpkin puree brings moisture and natural sweetness, while the oil and eggs add richness and help create a tender crumb.
Step 4: Bring Wet and Dry Mixtures Together
Gradually pour the wet mixture into the dry ingredients and fold them gently with a rubber spatula until just combined. Avoid overmixing here — you want the batter to be smooth but still fluffy, so your cake doesn’t turn dense.
Step 5: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. This step creates that golden, inviting crust while keeping the inside tender and moist, exactly what makes this Pumpkin Cake With Whipped Cinnamon Frosting irresistible.
Step 6: Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely. Cooling is key here so your frosting won’t melt when you spread it on.
Step 7: Make the Whipped Cinnamon Frosting
While the cake cools, whip together the heavy whipping cream, powdered sugar, vanilla extract, and cinnamon using a hand mixer or stand mixer on medium-high speed. Whip until stiff peaks form. This whipped cinnamon frosting will be light, fluffy, and perfectly spiced — the dreamy finishing touch to your cake.
Step 8: Frost and Serve
Once the cake is fully cooled, spread the whipped cinnamon frosting evenly over the top. Feel free to use a piping bag for a decorative effect if you want to make it look extra special. Then slice into squares, serve, and get ready for compliments!
How to Serve Pumpkin Cake With Whipped Cinnamon Frosting
Garnishes
For an added touch, sprinkle some toasted pecans or walnuts on top of the frosting. A light dusting of extra cinnamon or even a few delicate edible flowers can make this cake feel as beautiful as it tastes. These simple garnishes elevate the presentation and add delightful texture contrasts.
Side Dishes
This pumpkin cake pairs beautifully with a scoop of vanilla ice cream or a dollop of creamy Greek yogurt for a little tang. A hot cup of spiced chai tea or coffee will also be the perfect companion, enhancing those cozy autumn vibes as you savor each bite.
Creative Ways to Present
You can serve this Pumpkin Cake With Whipped Cinnamon Frosting as a traditional sheet cake for a crowd or cut it into bite-sized squares for a party platter. For a more elegant twist, try layering the cake with frosting between slices to create mini cake stacks or even transform it into individual trifles by layering crumbs, frosting, and whipped cream in clear glasses.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Pumpkin Cake With Whipped Cinnamon Frosting covered tightly with plastic wrap or in an airtight container. Store it in the refrigerator to keep the frosting fresh and the cake moist. It will stay delicious for up to 3 days, making it an easy dessert to enjoy over several days.
Freezing
You can freeze the unfrosted cake tightly wrapped in plastic wrap and then foil for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before adding the whipped cinnamon frosting. This makes your dessert prep a breeze for busy days or unexpected guests.
Reheating
If you want to serve the cake slightly warm, just warm individual slices in the microwave for about 10 seconds. Avoid heating the frosted cake as it will cause the whipped cinnamon frosting to melt and lose its fluffy magic.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just cook and puree fresh pumpkin until smooth, and use an equal amount in the recipe. Fresh pumpkin can give a more vibrant flavor, though canned puree is super convenient.
Is this Pumpkin Cake gluten-free?
The original recipe uses all-purpose flour, which contains gluten. You can try substituting a gluten-free flour blend of equal measure, but keep an eye on the texture since gluten-free flours behave differently.
How do I make the whipped cinnamon frosting stiffer?
If your frosting seems soft, keep whipping for a bit longer. Make sure your cream is very cold before whipping, and add powdered sugar gradually to help stabilize the peaks.
Can I make this cake into cupcakes?
Yes! Just divide the batter into lined cupcake tins and bake for about 18-22 minutes or until a toothpick comes out clean.
What if I don’t have all the spices?
Cinnamon is the must-have spice here, but if you don’t have nutmeg or ginger, you can simply use extra cinnamon or a pinch of allspice as an alternative to maintain that warm spice flavor.
Final Thoughts
This Pumpkin Cake With Whipped Cinnamon Frosting truly captures the essence of cozy, comforting treats that everyone will love. Whether you’re baking for a special occasion or a simple family dessert, this cake brings flavor, texture, and joy to every forkful. Give it a try—you might just find your new all-time favorite pumpkin dessert!
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Pumpkin Cake With Whipped Cinnamon Frosting Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful pumpkin cake topped with a light and fluffy whipped cinnamon frosting, perfect for autumn celebrations or anytime you crave a cozy dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 4 large eggs
Whipped Cinnamon Frosting
- 1 cup heavy whipping cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree, vegetable oil, and eggs until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the pumpkin mixture to the dry ingredients, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter into the prepared pan and smooth the top with a spatula for an even bake.
- Bake the Cake: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center emerges clean, indicating the cake is done.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before frosting.
- Prepare Whipped Cinnamon Frosting: In a clean bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Using a mixer, whip the ingredients on medium-high speed until stiff peaks form.
- Frost the Cake: Once the cake has fully cooled, spread the whipped cinnamon frosting evenly over the top. For a decorative touch, use a piping bag if desired.
- Serve: Slice the cake into squares and serve immediately for the best texture and flavor. Enjoy your delightful pumpkin cake with whipped cinnamon frosting!
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- Ensure the cake is completely cool before frosting to prevent melting.
- The whipped cream frosting is best consumed the same day but can be refrigerated for up to 24 hours.
- For extra flavor, sprinkle a bit of cinnamon on top of the frosted cake before serving.
- Use canned pumpkin puree and not pumpkin pie filling for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin cake, whipped cinnamon frosting, fall dessert, pumpkin dessert, easy pumpkin cake recipe
