This Pumpkin Cake with Cream Cheese Frosting is perfect for Fall celebrations! Three layers of fluffy pumpkin sponge, sandwiched with velvety cream cheese frosting.
240g(2 cups) full fat cream cheeseroom temperature
200g(1 cup) icing sugar
4tbspcold heavy cream
1tspcinnamon or pumpkin pie spice mix
1tspvanilla bean paste
To decorate
handful chopped pecans or hazelnuts
Instructions
Make the cake
Preheat the oven to 180C (350F). Grease and line three 8'' cake tins.
Cream the butter and sugars until pale and fluffy. Stop the mixer and scrape the bottom and sides of the bowl to make sure it is all mixed in.
Add the eggs, one at a time, and mix until well incorporated.
Add the pumpkin purée and mix it in - the batter will look a little curdled but fear not.
Sift the flour with the soda bicarb, baking powder, spices, salt and ground nuts in a separate bowl.
Mix the yogurt and lemon juice in a measuring cup.
Add the flour to the batter alternately with the yogurt in three stages starting and ending with the flour. Make sure you stop and scrape the bowl a couple of times so the batter is well mixed.
Divide the batter evenly between the prepared tins and bake for 25-30 minutes. Carefully tip out of the tins and cool completely before frosting.
Make the frosting and assemble
Beat all the frosting ingredients together until the frosting is smooth and holds peaks.
Pipe a layer of frosting over the bottom cake layer and top with second layer. Repeat and top with the third.
Pipe a generous amount of frosting on top and scatter with a handful of nuts.