Pumpkin Spice Cake: A Fluffy, Festive Layered Dessert
Silky frosting and rich flavors make this treat a hit at any gathering.
Pumpkin Spice Cake: A Showstopping Fall Dessert
Every autumn, as leaves turn and the air crisps, pumpkin desserts take center stage. While pumpkin pie is a perennial favorite, the Pumpkin Spice Cake offers a creative and festive alternative, featuring three fluffy layers punctuated by aromatic spices and finished with a luxuriously smooth pumpkin cream cheese frosting. Whether for a family gathering or a holiday dinner, this cake is designed to impress in both flavor and presentation.
Table of Contents
- Why You’ll Love This Cake
- Ingredients
- Essential Equipment
- Step-by-Step Instructions
- Assembly & Decoration Tips
- Storing and Make-Ahead Advice
- Tips for the Perfect Pumpkin Spice Cake
- Recipe Variations
- Frequently Asked Questions (FAQs)
Why You’ll Love This Cake
- Seasonal Flavor: Bursting with pumpkin, cinnamon, and nutmeg, it embodies the essence of autumn.
- Showstopping Look: Three moist, golden layers and rustic frosting create an inviting presentation.
- Versatile: Suitable for everyday treats or special celebrations like Thanksgiving and Halloween.
- Easy to Make Ahead: Keeps well in the refrigerator, making it stress-free for entertaining.
Ingredients
Gather the following to ensure rich flavor and irresistible texture:
For the Cake
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 1 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin purée
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground nutmeg
For the Pumpkin Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup pumpkin purée
- 1/4 cup unsalted butter (1/2 stick), softened
- 1 tablespoon fresh orange juice
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 4 cups confectioners’ sugar, sifted
Special Ingredients Explained
- Pumpkin Purée: Choose pure pumpkin (not pumpkin pie mix) for best flavor and control over sweetness.
- Buttermilk: Adds tenderness and balances sweetness. Substitute with 1/2 cup regular milk plus 1 1/2 teaspoons lemon juice or vinegar if needed.
- Orange Juice & Zest: Lifts the frosting’s flavor with bright citrus notes.
Essential Equipment
- Three 8-inch round cake pans
- Parchment paper (for lining pans)
- Large and medium mixing bowls
- Electric mixer or stand mixer
- Wire cooling racks
- Offset spatula (for frosting)
- Cake plate or serving platter
Step-by-Step Instructions
Prepare the Cake Pans
- Preheat oven to 350°F (175°C).
- Lightly coat three 8-inch round cake pans with softened butter.
- Cut out three 8-inch parchment circles and fit each into the bottom of the pans.
- Butter the parchment circles lightly. Set aside.
Make the Batter
- Cream butter until smooth using an electric mixer on medium speed.
- Add both sugars. Beat until smooth and slightly fluffy.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine pumpkin purée, buttermilk, and vanilla extract. Set aside.
- In another bowl, whisk together flour, baking powder, cinnamon, baking soda, and nutmeg.
- Alternately add the flour mixture and the pumpkin-buttermilk mixture to the butter mixture, in thirds, mixing until smooth after each addition.
Bake the Cakes
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 35–40 minutes, or until a toothpick inserted in the centers comes out clean.
- Let cakes cool in the pans on wire racks for 30 minutes before turning them out onto the racks to cool completely.
Make the Frosting
- Blend cream cheese, pumpkin purée, and butter in a large bowl with an electric mixer at medium speed until very smooth.
- Add orange juice, orange zest, and vanilla and beat to combine.
- Gradually add confectioners’ sugar, beating until light and creamy. This takes about 5 minutes. Scrape down the bowl occasionally for smoothness.
Assemble the Cake
- Place one cake layer on a cake plate. Spread one-third of the frosting over the top.
- Top with the second cake layer and spread with another third of frosting.
- Add the final layer and frost the top (and sides if desired) with the remaining frosting.
- For a rustic look, keep the sides “naked” or apply a thin layer of frosting. For full coverage, use an offset spatula to finish smoothly.
Assembly & Decoration Tips
- To achieve clean layers, level cakes with a serrated knife if needed.
- Chill cakes in the fridge for 30 minutes before frosting to help layers stay firm.
- Decorate with toasted pecans, walnuts, or candied orange peel for extra flair.
- Sprinkle the top with ground cinnamon or nutmeg for a decorative finish.
Storing and Make-Ahead Advice
- The fully assembled, frosted cake can be stored in the refrigerator, covered, for up to four days. Bring to room temperature before serving for best texture.
- Make ahead tips: Cake layers and frosting can be made a day in advance. Wrap cake layers tightly in plastic and refrigerate. Store frosting in an airtight container in the fridge and let it soften slightly before assembly.
- This cake freezes well: Wrap individual, unfrosted layers in plastic and freeze for up to two months. Thaw thoroughly and frost as desired.
What others are reading
Tips for the Perfect Pumpkin Spice Cake
- Use room-temperature butter, eggs, and cream cheese for optimal mixing and a smooth, fluffy batter and frosting.
- Sift flour and confectioners’ sugar to eliminate lumps and achieve a light crumb and creamy frosting.
- Don’t overmix the batter after adding flour; this prevents a tough cake.
- For extra spice, add a pinch of ground ginger or a dash of allspice to the dry ingredients.
- If you prefer less sweetness, gradually add confectioners’ sugar to the frosting and taste as you go.
Recipe Variations
- Sheet Cake: Bake in a 9×13-inch pan. Increase bake time by 5–10 minutes and frost the top only.
- Cupcakes: Divide batter between lined muffin tins and bake for 20–25 minutes. Pipe or spread frosting on top.
- Nutty Twist: Fold 1 cup chopped toasted pecans or walnuts into the batter for texture.
- Spiced Frosting: Add 1/2 teaspoon cinnamon or a pinch of nutmeg to the frosting for extra warmth.
- Gluten-Free: Substitute your favorite 1:1 gluten-free flour blend for all-purpose flour.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pumpkin instead of canned pumpkin purée?
A: Yes. Roast and purée fresh pumpkin, then drain excess liquid. Ensure it is as thick as canned for best results.
Q: Can this cake be made in advance?
A: Absolutely. Bake cake layers up to two days ahead, wrap tightly, and refrigerate. Frosting can be made one day ahead and stored in the fridge.
Q: Is the cake freezer friendly?
A: Yes. Freeze unfrosted cake layers for up to two months. Thaw before frosting and serving.
Q: My frosting is too soft. What should I do?
A: Chill the frosting for 20–30 minutes, then beat again briefly to restore structure. If still soft, gradually add more sifted confectioners’ sugar.
Q: What’s the best way to cut clean slices?
A: Use a sharp serrated knife warmed in hot water and wiped dry between slices for neat, even portions.
Nutrition Overview
| Per Slice (1/12) | Calories | Fat (g) | Carbs (g) | Sugar (g) | Protein (g) |
|---|---|---|---|---|---|
| Pumpkin Spice Cake with Frosting | ~420 | 20 | 58 | 40 | 4 |
Nutrition values are estimates and may vary based on exact ingredients and portion sizes.
Serving Suggestions
- Enjoy with hot spiced cider, chai tea, or a robust coffee.
- Add a scoop of vanilla or cinnamon ice cream for a decadent dessert.
- Garnish each slice with a curled orange peel or a sprinkle of chopped toasted nuts.
Welcome Autumn with Pumpkin Spice Cake
The Pumpkin Spice Cake is both a visual and culinary triumph, combining the best of the season’s flavors in a festive format. Its moist, spiced layers and silky pumpkin cream cheese frosting will win over even die-hard pie lovers, making it a new classic for fall and holiday celebrations. Every bite captures the cozy appeal of baking with pumpkin, cinnamon, and nutmeg—making your table, and your gatherings, truly unforgettable.
References
- https://tastesbetterfromscratch.com/pumpkin-roll-cake/
- https://www.countryliving.com/food-drinks/recipes/a1443/pumpkin-spice-cake-3559/
- https://www.countryliving.com/food-drinks/g274/pumpkin-cakes/
- https://www.youtube.com/watch?v=G4MbW_PJvy0
- https://www.countryliving.com/food-drinks/recipes/a842/pumpkin-spice-pecan-cake-35/
- https://www.youtube.com/watch?v=TqKZnZL5uHc
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
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Read full bio of Sneha Tete
