Pumpkin spice cake iced with pumpkin spice buttercream is the perfect dessert for fall. Moist and tender pumpkin cake flavored with cinnamon, cloves, ginger, allspice, and nutmeg, iced with a light and fluffy pumpkin spice buttercream frosting. This pumpkin cake recipe is easy to make and tastes like fall!
Ingredients for Pumpkin Spice Cake
Pumpkin spice cake
- All-purpose flour – Be sure to fluff the flour and level the measuring cups.
- Baking powder – Leavening agent to help the cake layers rise.
- Salt – A bit of salt enhances the flavors of the cake.
- Pumpkin pie spice – Pumpkin pie spice is a mixture of cinnamon, ginger, cloves, allspice, and nutmeg. Check out my blog post on how to make pumpkin pie spice.
- Light brown sugar – Light brown sugar adds sweetness and a slight molasses flavor.
- Granulated sugar – Adds sweetness to the cake.
- Vegetable oil – You can also use any neutral baking oil.
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract adds great flavor to the cake.
- Pumpkin puree – Be sure to get pure pumpkin puree as opposed to pumpkin pie filling. The only ingredient should be pumpkin.
- Sour cream – Room temperature. Adds extra moisture to the cake.
Pumpkin spice buttercream frosting
- Unsalted butter – Room temperature. You can use salted, just omit additional salt.
- Powdered sugar – Provides sweetness and structure.
- Pumpkin puree – Pure pumpkin puree as above.
- Vanilla extract – Pure vanilla extract adds great flavor.
- Pumpkin pie spice – Just as above, pumpkin pie spice is a warm blend of spices to add great flavor.
- Salt – Enhances the flavor of the buttercream and contrasts the sweetness.
- Heavy cream – Helps the buttercream whip up to be light and fluffy.
Tools & Supplies for Making Pumpkin Spice Cake
How to Make Pumpkin Spice Cake
To make the pumpkin spice cake layers, you need two mixing bowls and a whisk! Here is the basic breakdown on how to make the pumpkin spice cake!
- Preheat oven to 335° F and prepare cake pans with nonstick cooking spray and parchment circles.
- In a large bowl, whisk together all-purpose flour, baking powder, salt, and pumpkin pie spice.
- In a separate mixing bowl, whisk together light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Add in pumpkin puree and sour cream. Whisk until smooth.
- Pour the flour mixture into the wet ingredients and whisk until smooth.
- Portion the batter into the prepared cake pans. Use a kitchen scale for even layers. Spread the cake batter evenly using an offset spatula.
- Bake the cakes for approximately 35 minutes until they bounce back when gently touched or an inserted toothpick comes out clean. Baking times may vary depending on what size cake pans you use.
- Remove the cakes from the oven and allow the cakes to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
How to Make Pumpkin Spice Buttercream Frosting
For the pumpkin spice buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer.
- Whip room temperature butter for 5 minutes until light and fluffy in a stand mixer fitted with a whisk attachment or with an electric hand mixer.
- Add in the powdered sugar in 2 parts, mixing on low speed in between each addition.
- Add in pumpkin puree, pumpkin pie spice, vanilla extract and salt. Mix on low speed until well combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
- Slowly drizzle in the heavy cream, continuing to mix on low speed.
- Whip the buttercream on medium-high speed until smooth, creamy, and fluffy.
Pumpkin Spice Cake Recipe Tips
Bake perfect cake
Check out my baking tips blog post on 10 Tips for Baking Perfect Cakes to learn simple tips and tricks to bake the best pumpkin spice cake layers.
Pan sizes
For this recipe, I used 3 – 7 inch round cake pans. You could also use 3 – 6 inch pans, or 2 – 8 inch or 9 inch pans. Be aware that baking times may vary slightly depending on the size of your pans. The best way to see if your cakes are baked to perfection is to gently tap the top of the cake. If it bounces back, the cake is done baking.
Assembling the pumpkin spice cake
To assemble the cake, first level the cake layers with a serrated knife so they are flat and even. Place one layer of cake on a cake board or plate. Spread a thick layer of the pumpkin spice buttercream frosting over the top of the cake layer using an offset spatula. Add the next layer of cake and repeat the process. Add the final layer of cake bottom-side up. Spread a thin layer of frosting over the entire cake and chill for 30 minutes. Add a final thick layer of buttercream. Use a cake scraper to smooth the frosting or add some texture with an offset spatula. Feel free to decorate the cake however you wish!
Storing and serving
Store the pumpkin spice cake in an airtight container in the refrigerator for up to 5 days. A cake carrier container is a great way to store the cake. To prevent the exposed cake from drying out after cutting, cover exposed cake with plastic wrap. This cake is best enjoyed at room temperature. Remove the cake from the refrigerator about 1 hour before serving.
Pumpkin Spice Cake
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
- 3 – 6" or 7" round cake pans OR 2 – 8" or 9" round cake pans
Ingredients
Pumpkin Spice Cake
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2 ½ tsp pumpkin pie spice
- 1 cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup vegetable oil
- 3 eggs room temperature
- 2 tsp vanilla extract
- 15 oz. pumpkin puree (one 15 oz can)
- ¼ cup sour cream
Pumpkin Spice Buttercream Frosting
- 2 cups unsalted butter room temperature
- 6 cups powdered sugar
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 2 tsp vanilla extract
- 3 tbsp heavy cream
Instructions
Pumpkin Spice Cake
- Preheat oven to 335° F and prepare cake pans with nonstick cooking spray and parchment circles. See blog post and equipment for pan sizes.
- In a large mixing bowl, combine all-purpose flour, baking powder, salt, and pumpkin pie spice. Whisk to combine and set aside.
- In a separate mixing bowl, combine light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
- Add in pumpkin puree and sour cream. Whisk until smooth.
- Pour the dry ingredients into the wet ingredients and whisk until combined and smooth.
- Portion the batter into the prepared cake pans. Use a kitchen scale for even layers. Spread the cake batter evenly using an offset spatula.
- Bake the cakes for approximately 35 minutes until they bounce back when gently touched. Baking times may vary depending on what size cake pans you use.
- Remove the cakes from the oven and allow the cakes to cool in the pan for 15-20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Level the cake layers using a serrated knife.
Pumpkin Spice Buttercream Frosting
- In the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl with an electric hand mixer, whip room temperature butter for 5 minutes until light and fluffy.
- Add in the powdered sugar in 2 parts, mixing on low speed in between each addition.
- Add in pumpkin puree, pumpkin pie spice, vanilla extract and salt. Mix on low speed until well combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
- Slowly drizzle in the heavy cream, continuing to mix on low speed.
- Whip the buttercream on medium-high speed until smooth, creamy, and fluffy.
Assembling the Pumpkin Spice Cake
- Place one cake layer on an 8 inch round cake board.
- Use a large cookie scoop to portion out pumpkin spice buttercream frosting onto the cake layer. Spread using an offset spatula.
- Place the next cake layer on top and repeat the above process.
- Place the final cake layer bottom-side up on the cake.
- Spread a thin layer of frosting on the top and sides of the cake to create a crumb coat.
- Chill the cake for 30 minutes in the refrigerator.
- Frost the top and sides of the cake in a thick layer of buttercream using an offset spatula. Smooth with a bench scraper to create smooth sides or add some texture with an offset spatula.
Notes
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