Pumpkin Cake – with spiced brown sugar frosting

Not only is this pumpkin cake moist, soft and loaded with pumpkin spices, but it looks absolutely beautiful, decorated with a spiced brown sugar frosting.

This recipe is really simple, but it is a pumpkin cake that is guaranteed to impress!

Why you will love this recipe!

• It is the perfect cake for the Halloween season! Whenever Halloween is near, pumpkin recipes will always be on rotation at our house. Keep it simple and let the pumpkin flavour be the Halloween inspiration or go crazy with spooky/pumpkin decorations.
• It’s easy to make – with very simple steps and no complicated ingredients, you will be able to make this cake for yourself no matter what your skill level is.
• It’s absolutely delicious. The pumpkin is subtle and pairs perfectly with the spices in both the cake and the icing. The spices are also easy to tweak to match your own favourite pumpkin spice combinations
• The frosting on this cake is different from all of the classics. It is full of spices that match the cake but the added brown sugar takes it to the next level with a rich caramel flavour.

How to make this pumpkin cake with spiced brown sugar frosting

Cook your pumpkin – boil it in water until tender, strain and add it to your butter

Mixing – Once your pumpkin is cooled mix through your wet ingredients. Then add your dry ingredients, mix to form your cake batter.

Bake – Pour your batter into your cake pan and bake for 40 minutes at 160 degrees.

Cool – Let your cake cool fully.

Frosting – Mix your frosting together using an electric beater until the frosting is thick and smooth.

Decorate – Use frosting, walnuts and any other decorations that you like!

Other serving suggestions for this delicious pumpkin cake

While this spiced brown sugar frosting has to be my absolute favourite topping for this pumpkin cake, it is not your only option.

 Here are some other delicious ideas.

– Warm with cream or custard. Not every cake needs a sweet frosting to finish it off. This pumpkin cake definitely shines when it is warm and fresh out of the oven. Drown it in warm custard or a generous helping of cream to have an easy dessert any time

– Chocolate icing. I love pumpkin and chocolate when it comes to baking! A nice, thick, classic chocolate icing is a great topping for this cake too.

– White chocolate ganache. Another perfect pairing, melt chocolate in hot whipping cream to create a chocolate ganache to pour in top if this tasty cake.

– Crumble topped. Add a homemade crumble topping to the top of your cake. Here is a crumble recipe that will make a tasting topping for your next pumpkin cake. 50g softened butter, 1/3 cup brown sugar, 1/2 cup oat,  1/2 cup flour,  a teaspoon of mixed spice and a handful of crushed walnuts or pumpkin seeds. Use your fingers to rub the butter into the other ingredients then sprinkle it over the surface of your cake just before baking.

Storing your pumpkin cake

Store your cake in a sealed container in a cool dry place. Use within 5 days.

You can freeze unfrosted pumpkin cake by wrapping it firmly with cling film and placing it in the freezer for up to 3 months.

Pumpkin Cake – with spiced brown sugar frosting

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 Slices

Course: Baking

Ingredients Method Notes

Ingredients

  

Cake

• 240 g pumpkin seeds and skin removed
• 100 g butter diced
• 2/3 cup brown sugar
• 2 eggs
• 1/3 cup sweetened condensed milk
• 1/2 cup milk
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Frosting

• 60 g butter
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 tablespoon water
• 1 teaspoon vanilla essence
• 1 1/3 cup icing sugar
• 2 tablespoons cream
• Walnuts for decoration optional

Method

 

Cake

1. Dice the pumpkin and boil it in a small saucepan of water until it is tender.
2. Mash the pumpkin and butter together in a large bowl and allow that to cool fully.
3. Preheat your oven to 160 degrees celsius and line a round cake pan (approx 23 cm diameter) with baking paper.Add the sugar, eggs and sweetened condensed milk to your pumpkin and butter. Mix until everything is well combined.
4. Add the remaining cake ingredients to your bowl and mix until the batter has just combined.
5. Pour the cake batter into your prepared cake pan and bake for 40 minutes or until it is baked through.
6. Allow your cake to cool fully before frosting with the spiced brown sugar frosting.

Frosting

1. Place your butter, brown sugar, spices and water into a small saucepan. Heat on low, stirring occasionally until the sugar is dissolved.
2. Pour into a medium sized bowl, cool for 20 minutes or until the mixture is only a little bit warm to the touch. Add your cream, use an electric beater to whisk everything together until it is all well combined. Add half of your icing sugar to your bowl, whisk well before adding in the remaining icing sugar. Whisk well, until the frosting is thick and smooth.
3. Frost your cake with your prepared frosting. Work quickly as this frosting will set quickly. Decorate with walnuts if desired.

Notes

Store your cake in a sealed container in a cool, dry place. Use within 5 days.
You can freeze unfrosted pumpkin cake by wrapping it firmly with cling film and placing it in the freezer for up to 3 months.

Thank you so much for taking the time to read through my pumpkin bread loaf recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.

Heres something else you may like to try:

Spiced Apple Slab Cake Red Velvet Cupcakes Classic Banana Cake