Pumpkin Naked Cake: A Rustic Delight for Autumn

Hello, my fellow food enthusiasts! As autumn leaves begin to fall and a cozy breeze fills the air, it's the perfect time to dive into the warm embrace of seasonal flavors. Today, we're stepping into the kitchen to create a delightful Pumpkin Naked Cake, a rustic masterpiece that celebrates the essence of fall. 🍂🍰

I stumbled upon this heartwarming recipe on Cotta, and I couldn't wait to share it with all of you. This naked cake is a visual treat, showcasing layers of spiced pumpkin cake and luscious cream cheese frosting, all beautifully exposed. It's a dessert that captures the very essence of autumn.

So, let's don our aprons, gather our ingredients, and embark on a culinary journey that celebrates the flavors of fall.


For the Pumpkin Cake Layers:

- 2 cups all-purpose flour

- 2 tsp baking powder

- 1 tsp baking soda

- 1/2 tsp salt

- 1 1/2 tsp ground cinnamon

- 1/2 tsp ground nutmeg

- 1/2 tsp ground cloves

- 1/2 cup unsalted butter, softened

- 1 1/2 cups granulated sugar

- 2 large eggs

- 1 cup canned pumpkin puree

- 1/2 cup buttermilk

- 1 tsp vanilla extract

For the Cream Cheese Frosting:

- 8 oz (1 package) cream cheese, softened

- 1/2 cup unsalted butter, softened

- 4 cups powdered sugar

- 1 tsp vanilla extract

For Garnish:

- Chopped pecans or walnuts (optional)

- Pumpkin spice for dusting (optional)


1. Preheat and Prepare:

- Preheat your oven to 350°F (175°C).

- Grease and line the bottoms of three 8-inch (20 cm) round cake pans with parchment paper.

2. Mix Dry Ingredients:

- In a bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set this dry mixture aside.

3. Cream the Butter and Sugar:

- In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

4. Add Eggs and Pumpkin:

- Beat in the eggs, one at a time, then mix in the canned pumpkin puree.

5. Alternate Dry Ingredients and Buttermilk:

- Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.

- Stir in the vanilla extract.

6. Divide and Bake:

- Divide the cake batter equally among the three prepared cake pans.

- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

7. Prepare the Cream Cheese Frosting:

- While the cakes are cooling, prepare the cream cheese frosting.

- In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth.

- Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and well combined.

8. Assemble the Naked Cake:

- Place one cooled cake layer on a serving plate or cake stand.

- Spread a generous layer of cream cheese frosting on top.

- Add the second cake layer and repeat the frosting step.

- Top with the third cake layer.

- Apply a thin layer of frosting on the top and sides of the cake for a rustic, "naked" look.

9. Garnish and Serve:

- If desired, garnish the cake with chopped pecans or walnuts.

- Lightly dust the top with pumpkin spice for that extra touch of autumn flavor.

10. Slice and Savor:

- Slice your Pumpkin Naked Cake and savor the warm, spiced goodness of fall. Each bite is a delightful blend of pumpkin, spice, and creaminess.

The result? A Pumpkin Naked Cake that's as charming as it is delicious. It's the perfect dessert to grace your autumn gatherings, from cozy family dinners to elegant celebrations. So, let's embrace the flavors of the season and indulge in this rustic delight. Happy baking and happy autumn! 🍂🍰