Christmas Spice Pumpkin Cake

5 from 11 votes

Slice into sugar, spice, and everything nice with the ultimate taste of the season this Christmas Spice Pumpkin Cake serves up. Filled with a glorious glaze of caramel and decked out in a warm and tangy cinnamon cream cheese frosting, this beautiful cake will have you feeling like you made the nice list.

Prep Time30

Cook Time3

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: Pumpkin cake

Servings:

Calories: 589kcal

Author: Nicole Kendrick

Equipment

Ingredients

Cake

2 ½ cups (375gr) Gluten Free 1:1 Flour
2 teaspoon corn starch
2 teaspoon Pumpkin Pie Spice
¾ teaspoon cinnamon
¾ teaspoon salt
3 teaspoon Baking Powder
¾ cup white sugar
¾ cup vegetable oil
1 cup light brown sugar
¼ cup full fat Greek yogurt
3 eggs rooom temperature
1 can (15oz) pumpkin puree MINUS 1 tablespoon pumpkin puree
½ tablespoon Vanilla Bean paste

Filling

4 oz butter tart caramel sauce or any caramel sauce

Cinnamon cream frosting

1 8oz package cream cheese softened
1 4oz stick butter softened
4 cups powdered sugar shifted
1 ¾ teaspoon Vanilla Extract
1 teaspoon cinnamon

Instructions

Cake

Preheat oven to 350 degrees.
Lightly grease 2 8 inch baking pans and line with 8 inch round parchment paper circles.
In a medium bowl, combine flour, corn starch, baking powder, salt, cinnamon, and pumpkin pie spice.
In a large mixer with the whisk attachment, combine both sugars, eggs, vanilla bean paste, and vegetable oil.
Mix on medium low until well combined.
Next, add in Greek yogurt and pumpkin purée.
Whisk again on medium low until combined.
Slowly pour the dry ingredients into the wet ingredients and mix on medium until fully combined, about 45 seconds.
Make sure to scrape down the sides.
Lastly evenly distribute the batter between the 2 baking pans.
Bake on 350 ℉ for 10 minutes, then lower to 330 ℉ and bake for an additional 20-28 minutes until a toothpick comes out clean.
Note: one cake may finish quicker than the other. You can remove one before the 2nd if this happens.

Filling

Filling: 4 oz caramel sauce

Cinnamon Cream Cheese Frosting

First, add butter and cream cheese to a mixer with paddle attachment and cream until smooth.
Next, add powdered sugar 2 cups at a time. After each addition, mix on low until the powder is slightly combined, then mix on medium until well combined for about 1 minute.
Once you have added all powdered sugar, add vanilla, and cinnamon. Mix again until combined and desired texture has been met. (About 2 minutes).

Assemble

Place the first layer top down, then pipe frosting around the edges of the top. Then, pour caramel sauce into the center. Next, add a second layer top down. Frost the entire cake with frosting. To pipe the design on top and around the edges, I used a 1 M tip and then added crushed pecans.
Pro Tip:
For best results once cakes have cooled, wrap them tightly and store them in the refrigerator for 6 hours or overnight to maintain moisture and allow for easier frosting.
If your cream cheese frosting comes out too runny, your cake layers will slide. One of two things happened, the frosting was whipped for too long, or the ingredients were too hot before using them. To thicken your frosting, try placing it in the refrigerator for 15 minutes to see if it hardens. If this does not work, add powdered sugar to tablespoons at a time until the desired texture is met

Notes

Top Tips:

Lining the cake pans with parchment paper will not only help prevent the cakes from sticking but give them a cleaner appearance.
For the best results once the cakes have cooled, wrap them tightly in plastic wrap and allow them to refrigerate for at least six hours. You can do this step the night before.
If your frosting seems too runny one of two things has happened, either the butter and cream cheese were too warm, or you over-whipped the frosting. First, try refrigerating it to see if it firms up. Next, if that doesn’t work add in more powdered sugar two tablespoons at a time until you’ve reached your desired consistency.
Always make sure your ingredients are at room temperature when mixing together your cake batter. This includes the eggs. This will allow everything to come together smoothly and lump-free without over-mixing.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition