Sourdough Pumpkin Cake with Cream Cheese Frosting

Two slices of Sourdough Pumpkin Cake stacked on top of each other on a brown plate.

4.75 from 8 votes

Sourdough Pumpkin Cake with Cream Cheese Frosting

This Sourdough Pumpkin Cake is filled with pumpkin, cinnamon, and nutmeg for a perfectly moist cake, then it is topped with a sweet and tangy cream cheese frosting with a hint of cinnamon for the perfect fall dessert!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

11x15 Pan

Ingredients

4 eggs 200 grams
200 grams sugar 1 cup
220 grams brown sugar 1 cup
425 grams pumpkin puree (1 15oz can) 1 ¾ cup
180 grams oil ¾ cup
120 grams sourdough discard ½ cup
280 grams all-purpose flour 2 cups
9 grams baking powder 2 teaspoons
5 grams baking soda 1 teaspoon
3 grams salt ½ teaspoon
4 grams cinnamon 2 teaspoons
1 gram nutmeg 1 teaspoon

Cream cheese frosting

113 grams butter, salted ½ cup
225 grams cream cheese 1 cup
450 grams powdered sugar 3 ¾ cups
30 grams milk 2 Tablespoons
1 gram cinnamon ½ teaspoon

Instructions

Preheat the oven to 350℉ degrees.
In a large bowl, combine the wet ingredients. Mix the eggs, sugar, brown sugar, pumpkin, oil and discard until smooth. You can use a whisk or hand mixer for this.
4 eggs, 200 grams sugar, 220 grams brown sugar, 425 grams pumpkin puree (1 15oz can), 180 grams oil, 120 grams sourdough discard
Next, add the dry ingredients to the mixture. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until just combined but do not over mix.
280 grams all-purpose flour, 9 grams baking powder, 5 grams baking soda, 3 grams salt, 4 grams cinnamon, 1 gram nutmeg
Pour the cake batter into a greased 11 x 15 inch pan. You can use a 9 x 13 inch pan if that is all you have just note that the cake will thicker and will need to bake for about 30-35 minutes.
Bake at 350 for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Meanwhile, make the cream cheese frosting. Add all of the ingredients for the frosting into a medium bowl and using hand beaters, beat until smooth. Alternatively, you can use your stand mixer with the paddle attachment at medium speed until it is smooth.
113 grams butter, salted, 225 grams cream cheese, 450 grams powdered sugar, 30 grams milk, 1 gram cinnamon
Let the cake cool for about an hour or until it is cool to the touch. Top with cream cheese frosting and sprinkles if desired.

Notes

Be careful not to over bake the cake to ensure that it stays nice and moist.
Let the cake cool for at least one hour before adding on the frosting to prevent it from melting off of the cake.
To make into cupcakes: Line a cupcake pan with paper liners and fill with the cake batter about 2/3 of the way full. Then bake in a preheated 350F degree oven for about 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Storage: Store in an airtight container in the fridge for up to 5 days.

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