Introduction:
This Pumpkin Cake with Cream Cheese Filling embodies the flavors of autumn—a moist and flavorful pumpkin cake with a luscious cream cheese filling that makes every bite a delightful experience. Perfect for gatherings or a cozy treat on a crisp fall day.
The inspiration for this Pumpkin Cake with Cream Cheese Filling stemmed from a love for fall flavors and a desire to create a dessert that captures the essence of the season. The combination of spiced pumpkin cake and creamy filling creates a dessert that’s both comforting and indulgent.
“Why This Cake Embodies Autumn: Pumpkin Cake with Cream Cheese Filling”
- Rich Pumpkin Flavor: Moist and flavorful pumpkin cake made with aromatic spices.
- Creamy Filling Surprise: A luscious cream cheese filling that complements the cake perfectly.
- Perfect for Celebrations: Ideal for autumn gatherings, holidays, or as a delightful dessert centerpiece.
Ingredients:
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 can (15 ounces) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Directions:
- Preparation:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- Making the Pumpkin Cake Batter:
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Preparing the Cream Cheese Filling:
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar, egg, and vanilla extract to the cream cheese. Beat until smooth and creamy.
- Assembling the Cake:
- Pour half of the pumpkin cake batter into the prepared baking pan(s) and spread it evenly.
- Carefully spread the cream cheese filling over the batter, covering it evenly.
- Pour the remaining pumpkin cake batter over the cream cheese layer and spread it out to cover the filling.
- Baking the Cake:
- Place the cake pan(s) in the preheated oven and bake for 35-40 minutes for a 9×13-inch pan or 25-30 minutes for round cake pans, or until a toothpick inserted into the center comes out clean.
- Cooling and Serving:
- Allow the cake to cool in the pan(s) for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice and serve. Optionally, dust with powdered sugar or top with whipped cream before serving.
Notes:
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- For added texture, fold in chopped nuts or raisins into the pumpkin cake batter before layering.
FAQ:
Q: Can I use homemade pumpkin puree? A: Absolutely! Homemade pumpkin puree works wonderfully in this recipe.
Q: Can I freeze this cake? A: Yes! Wrap the cooled cake tightly in plastic wrap and store it in an airtight container in the freezer for up to 2-3 months.
Indulge in the warm, comforting flavors of fall with this delightful Homemade Pumpkin Cake with Cream Cheese Filling—a perfect treat for autumn gatherings or a cozy dessert at home!