Frosted Harvest Cake

Why You’ll Love This Recipe

• It combines seasonal flavors (pumpkin or yams, warm spices) into a comforting dessert.
• The frosting adds richness and a touch of tang, balancing the sweet cake.
• This cake stores well and even improves as flavors meld overnight.
• It’s adaptable—use seasonal fruits, nuts, or even a twist in the frosting to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake

• Canned pumpkin or mashed yams (drained)
• Eggs
• Vegetable or canola oil
• Vanilla extract
• All-purpose flour
• Granulated sugar
• Brown sugar
• Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)
• Ground cinnamon
• Baking powder
• Baking soda
• Salt
• Optional: nuts (walnuts or pecans), dried cranberries

Frosting

• Butter (softened)
• Cream cheese (softened)
• Brown sugar (for a browned sugar swirl)
• Confectioners’ sugar
• Milk or cream
• Vanilla extract
• Salt (a pinch)

Directions

1. Preheat oven to 175 °C (350 °F). Grease and flour (or line) two 8-inch round cake pans (or your preferred size).
2. In a large bowl, beat together the pumpkin (or yams), eggs, oil, and vanilla until smooth and well combined.
3. In another bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
4. Gently fold the dry ingredients into the wet mixture until just combined. If using nuts or dried cranberries, fold them in now.
5. Divide batter evenly between the cake pans and smooth tops.
6. Bake for about 35–40 minutes (or until a toothpick inserted in the center comes out clean).
7. Let the cakes cool in the pans for 10–15 minutes, then invert onto wire racks to cool completely.
8. Meanwhile, prepare the frosting: in a bowl, beat softened butter and cream cheese until smooth.
9. In a small saucepan or over low heat, melt butter and brown sugar; add a little milk and bring to a gentle boil for a couple of minutes, stirring, until the mixture is glossy. Let it cool.
10. In the frosting bowl, gradually add confectioners’ sugar, vanilla, and milk (or cream), then fold in the cooled brown sugar mixture. Beat until light and spreadable. Add a pinch of salt to balance sweetness.
11. Once cake layers are fully cooled, place one layer on your serving plate. Spread a generous layer of frosting on top. Place the second cake layer above, and frost the top and sides. Use a spatula or knife to create decorative swirls or patterns in the frosting.
12. If desired, decorate with nuts or seasonal sprinkles.

Servings and timing

• Serves: about 10–12 slices (for two 8-inch layers)
• Prep time: ~ 20 minutes
• Bake time: ~ 35–40 minutes
• Cooling & frosting time: ~ 20–30 minutes
• Total time: ~ 1.5 hours

Variations

• Use pumpkin instead of yams (or vice versa) depending on season.
• Fold in grated apple or zucchini for extra moisture and texture.
• Add chopped nuts (pecans or walnuts) or dried fruits (cranberries or raisins).
• Make a single-layer sheet cake version, adjusting baking time accordingly.
• Swap the frosting for a maple cream cheese, spiced caramel, or mascarpone version.
• Use a gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Storage: Store the frosted cake covered (cake box or dome) in the refrigerator for up to 3–4 days because of the cream cheese in the frosting.
• Freezing: You can freeze unfrosted cake layers or individual slices (well wrapped) for up to 1 month. Thaw in the refrigerator before frosting or serving.
• Serving: Let refrigerated slices come to near room temperature (15–30 minutes) before serving so the texture is pleasant.
• Reheating: You generally don’t reheat a frosted cake. But if desired, a slice can be gently warmed in a low oven (about 120–130 °C) for a few minutes—be careful not to melt the frosting.

FAQs

What makes this a “Harvest” cake?

It features seasonal ingredients like pumpkin or yams, fall spices, and sometimes fruits/nuts typical of harvest time.

Can I omit nuts or dried fruit?

Yes — they’re optional. The cake is flavorful on its own, and nuts/fruits just add texture and variety.

Do I have to brown sugar swirl in the frosting?

No — you can skip it and use a plain cream cheese buttercream. The swirl adds visual and flavor interest.

What consistency should the batter be?

It should be thick but pourable. Don’t overmix once dry and wet are combined to preserve tenderness.

How do I prevent the frosting from being too runny?

Ensure the brown sugar swirl is cooled before mixing it into the frosting. Use chilled bowls if your kitchen is warm.

Should I refrigerate the cake?

Yes—because the frosting contains cream cheese, it’s safer stored in the refrigerator.

Can I make this cake ahead?

Yes — bake and cool the layers ahead, wrap tightly, and frost on the day of serving for best texture.

Why did my cake crack or dome?

Possible causes include too much leavening, oven temperature too high, or overbaking. Use accurate measurements and a moderately heated oven.

Can I use a different pan size?

Yes — if using larger or smaller pans, adjust baking time and check doneness earlier or later accordingly.

How do I slice this cake neatly?

Use a sharp serrated knife, warm the blade in hot water, wipe dry, and cut in a clean, steady motion.

Conclusion

Frosted Harvest Cake is a beautiful celebration of fall flavors—rich, spiced cake layered with a creamy, indulgent frosting. Its balance of sweetness, texture, and seasonal character makes it a standout dessert for holidays or cozy gatherings. If you like, I can write out a full recipe with metric measurements or suggest a variant (vegan, gluten-free, etc.) for you. Do you want me to do that?

Frosted Harvest Cake

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A moist, spiced harvest cake made with pumpkin or yams, layered with a rich cream cheese frosting swirled with brown sugar. This cozy dessert captures the flavors of fall with warm spices, tender crumb, and creamy frosting—perfect for holidays or autumn gatherings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes (including cooling and frosting)
• Yield: 10–12 slices
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cake

• 1 1/2 cups canned pumpkin or mashed yams (drained)
• 3 large eggs
• 3/4 cup vegetable or canola oil
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
• 1 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• Optional: 1/2 cup chopped walnuts or pecans, 1/3 cup dried cranberries

For the Frosting

• 1/2 cup unsalted butter, softened
• 225 g (8 oz) cream cheese, softened
• 1/4 cup brown sugar (for swirl)
• 3–4 cups confectioners’ sugar
• 2–3 tbsp milk or cream
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven: Preheat to 350°F (175°C). Grease and flour or line two 8-inch round cake pans.
2. Mix wet ingredients: In a large bowl, beat pumpkin (or yams), eggs, oil, and vanilla until smooth.
3. Combine dry ingredients: In another bowl, whisk flour, sugars, spices, baking powder, baking soda, and salt.
4. Combine batter: Fold dry ingredients into the wet mixture until just combined. Add nuts or cranberries if desired.
5. Bake: Divide batter evenly between pans. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10–15 minutes in pans, then transfer to wire racks to cool completely.
6. Make frosting: Beat butter and cream cheese until creamy. In a small pan, melt butter and brown sugar with a bit of milk; simmer 1–2 minutes until glossy, then cool. Gradually add confectioners’ sugar, milk or cream, and vanilla to the cream cheese mixture. Fold in the cooled brown sugar swirl and a pinch of salt; beat until fluffy.
7. Assemble: Place one cake layer on a plate, frost the top, add the second layer, and frost the top and sides. Create decorative swirls if desired and garnish with nuts or seasonal sprinkles.

Notes

• Ensure the brown sugar mixture is cooled before adding to frosting to prevent melting.
• The cake improves in flavor after resting overnight.
• For a single-layer version, use a 9×13-inch pan and adjust baking time to 40–45 minutes.
• Store frosted cake in the refrigerator due to cream cheese frosting.

Nutrition

• Serving Size: 1 slice (1/12 cake)
• Calories: 420
• Sugar: 38g
• Sodium: 260mg
• Fat: 21g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg