Nothing encapsulates the warm and cozy feeling of autumn quite like a rich and flavorful pumpkin spice cake. With its tender crumb, aromatic spices, and a luscious layer of cream cheese frosting, this cake becomes the star of any fall celebration. Whether you’re hosting a festive family gathering or preparing a dessert for a special event, this pumpkin spice cake will be an absolute crowd-pleaser, leaving your guests in awe with its taste and presentation.

Ingredients Breakdown

Creating this cake involves using a variety of ingredients that come together harmoniously to achieve the perfect flavor, texture, and moisture. Each component plays a crucial role in delivering the rich and comforting essence of this seasonal treat.

Essential Dry Ingredients: The backbone of the cake lies in its dry ingredients, starting with all-purpose flour, which provides the necessary structure. Baking soda and baking powder act as the leavening agents, helping the cake rise to a light, airy texture. A perfectly balanced medley of warm spices, including cinnamon, cloves, nutmeg, and ginger, give the cake its signature flavor, enveloping your kitchen in the irresistible aroma of fall.
Wet Ingredients to Add Moisture: To ensure this pumpkin spice cake remains moist and tender, a combination of pumpkin puree, buttermilk, vegetable oil, and melted butter is added. Pumpkin puree not only introduces flavor but also moisture, while the buttermilk and oil further enhance the cake’s soft texture. Eggs bind everything together, while also contributing to the cake’s richness.
Flavor Enhancers: Vanilla extract, granulated sugar, and light brown sugar all serve as flavor boosters. The vanilla adds a subtle sweetness, while the combination of granulated and brown sugars creates a balanced depth of flavor, with the latter lending a slight molasses note that pairs perfectly with the spices and pumpkin.

Step-by-Step Cake Preparation

Preparing this pumpkin spice cake is straightforward, but a few key techniques ensure that you achieve the best possible results every time. Paying attention to these details will help you create a flawless cake that is both visually stunning and incredibly delicious.

Preparing the Pans and Oven: Begin by preheating your oven to the precise temperature of 350ºF (177ºC) to ensure even baking. It’s essential to prepare your cake pans properly. Coat them generously with a cake release, which prevents the cake from sticking and allows for easy removal. Whether you’re using three 8-inch pans or two 9-inch pans, this step is crucial for a successful bake.
Mixing Dry Ingredients: Whisk together the dry ingredients in a large bowl. This step ensures that the spices are evenly distributed throughout the flour mixture, guaranteeing that every bite bursts with flavor. This simple but important step prevents clumps of spices from forming in the batter, resulting in a smooth and uniform texture.
Incorporating Wet Ingredients: Slowly mix the wet ingredients into the egg and sugar mixture. Adding the pumpkin puree, vegetable oil, melted butter, and buttermilk in stages allows the ingredients to incorporate smoothly without causing the batter to break or become too dense. It’s important to avoid overmixing once the wet and dry ingredients are combined, as this can lead to a tough cake.
Baking and Cooling: Divide the batter evenly among your prepared pans and place them in the oven. Bake for 30-35 minutes, keeping a close eye on the cakes as they rise beautifully. Test for doneness by lightly pressing the center of each cake if it bounces back, it’s ready. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Cooling the cakes thoroughly ensures the frosting won’t melt when applied.

Cream Cheese Frosting: The Perfect Topping

No Pumpkin Spice Cake is complete without a thick layer of silky, tangy cream cheese frosting. This frosting adds the perfect balance of sweetness and creaminess, complementing the warm spices in the cake.

Creating a Smooth and Creamy Texture: Achieving a velvety frosting begins with softened cream cheese and butter. Be sure to beat them until completely smooth before adding powdered sugar. This step eliminates any lumps and creates a beautifully creamy base that glides effortlessly onto the cake.
Sweetening and Balancing: Gradually add the sifted powdered sugar, adjusting the sweetness to your taste. A hint of vanilla extract provides a delicate warmth, while a pinch of salt balances out the sweetness, preventing the frosting from becoming overly sugary.
Consistency Matters: Frosting consistency is key to decorating success. For spreading and piping, aim for a smooth, stable frosting that holds its shape without being too stiff. If you find your frosting too runny, a short chill in the fridge can firm it up, while a splash of milk or cream can soften overly thick frosting.

What to Serve With This Recipe

Pairing this pumpkin spice cake with the right beverage or accompaniment can elevate the entire dessert experience.

Seasonal Drinks: Serve this cake alongside a warm cup of spiced chai tea or a homemade pumpkin spice latte. For a refreshing contrast, apple cider (hot or cold) works wonderfully with the cake’s spice profile.
Dessert Companions: A scoop of vanilla bean ice cream on the side enhances the flavors and offers a cool contrast to the warm spices. Alternatively, a dollop of freshly whipped cream can add a light and airy texture to each bite.
Festive Toppings: Take the cake to the next level with a drizzle of caramel sauce or a scattering of candied pecans for a delightful crunch. These toppings not only add flavor but also contribute to the cake’s visual appeal, making it even more irresistible.

This Pumpkin Spice Cake, with its perfect blend of warm spices and creamy frosting, is a celebration of fall flavors in every bite. Whether you’re serving it at a festive gathering or simply treating yourself to a slice, this cake is sure to become a seasonal favorite.

Pumpkin Spice Cake

A moist pumpkin spice cake with warm fall spices and cream cheese frosting, perfect for autumn gatherings.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 40

Servings:

Author: Jessica Harmon

Ingredients

Pumpkin Spice Cake Ingredients

14 ounces Granulated Sugar
18 ounces All Purpose Flour
15 ounces Pumpkin Puree
8 large Eggs room temperature
4 ounces Vegetable Oil
6 ounces Melted Butter
5 ounces Buttermilk room temperature, or substitute by mixing milk with 1 tablespoon of white vinegar, allowing it to rest for 5 minutes
1 Tablespoon Vanilla Extract
3 ounces Light Brown Sugar
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 ½ teaspoons Salt
1 Tablespoon Cinnamon
2 teaspoons Cloves
2 teaspoons Nutmeg
½ teaspoon Ginger

Cream Cheese Frosting Ingredients

16 ounces Cream Cheese softened
8 ounces Unsalted Butter softened
32 ounces Powdered Sugar sifted
½ teaspoon Salt
1 teaspoon Vanilla Extract

Instructions

Cake Instructions

Preheat your oven to 350ºF (177ºC). Prepare three 8″x2″ round cake pans by coating them with cake release or your preferred method. If using two 9″ pans, expect a longer bake time. Measure your ingredients carefully, and bring eggs and buttermilk to room temperature.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt until fully combined. Set this mixture aside.
In the bowl of a stand mixer, mix the room-temperature eggs, granulated sugar, brown sugar, and vanilla extract using the paddle attachment. Blend on medium-high speed for about one minute, until the mixture becomes light and bubbly. A hand mixer can be used, but you may need to mix longer, aiming for an aerated texture.
Add pumpkin puree, vegetable oil, melted butter, and room-temperature buttermilk to the egg mixture. Continue mixing until fully incorporated.
Slowly add the flour mixture into the wet ingredients, mixing on low speed just until everything is combined. Ensure the batter is smooth, but avoid overmixing.
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until the center of the cakes spring back when gently pressed, and a toothpick inserted comes out clean.
Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. For ease in assembling, trim the domes off the cakes. If you wish to speed up the cooling process, wrap the cakes in plastic wrap and chill them in the freezer.

Frosting Instructions

In a stand mixer, beat the softened cream cheese until smooth. Add in the softened butter and mix on low speed until fully incorporated and creamy.
Gradually add the sifted powdered sugar, one cup at a time, making sure each addition is fully mixed before adding the next. Incorporate vanilla extract and salt. Continue mixing on low for 5-6 minutes until the frosting becomes light and smooth.
If desired, add white food coloring for a brighter frosting. Store any leftover frosting in the refrigerator for up to a week or freeze it for up to 6 months.

Marzipan Pumpkins

Divide the marzipan into 5-7 portions and color each piece with food coloring. Use shades such as egg yellow, orange, red, green, white, and brown for the stems.
Roll each marzipan portion into a ball and create pumpkin-like ridges using a modeling tool.
Form small stems for the pumpkins and attach them to the tops. For extra detail, dust the ridges with edible color dust—use reddish-orange for the orange pumpkins and dark green for the stems.

Decorating Your Cake

Once the cakes have fully cooled, use a serrated knife to trim off the domed tops for a flat surface.
Fit a piping bag with a coupler to easily switch between a round piping tip and a leaf piping tip.
Spread a layer of cream cheese frosting on top of the first cake layer, smoothing it evenly with an offset spatula. Aim for a frosting thickness of about ¼”.
Add the second cake layer on top and repeat with another layer of frosting. Place the third cake layer on top, completing the cake stack.
Apply a thin layer of frosting to cover the entire cake—this is known as the crumb coat. It seals in any loose crumbs. Chill the cake in the fridge or freezer for 20 minutes to firm up the frosting.
Once set, apply a final coat of frosting, smoothing the sides with a bench scraper and leveling the top with your offset spatula. For added texture, use your piping bag to create wood grain effects around the sides of the cake.
Pipe dollops of frosting around the top edge of the cake. Gently place the marzipan pumpkins onto the frosting dollops.
Fill any gaps with piped leaves using the leaf tip. Store the cake in the refrigerator until serving. For the best taste, allow the cake to sit at room temperature for two hours before serving to bring out its full flavor.