Pumpkin Spice Cake

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.

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!

1. Preheat oven to 335° F and prepare cake pans with nonstick cooking spray and parchment circles.
2. In a large bowl, whisk together all-purpose flour, baking powder, salt, and pumpkin pie spice.
3. In a separate mixing bowl, whisk together light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
4. Add in pumpkin puree and sour cream. Whisk until smooth.
5. Pour the flour mixture into the wet ingredients and whisk until smooth.
6. Portion the batter into the prepared cake pans. Use a kitchen scale for even layers. Spread the cake batter evenly using an offset spatula.
7. 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.
8. 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.

1. 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.
2. Add in the powdered sugar in 2 parts, mixing on low speed in between each addition.
3. 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.
4. Slowly drizzle in the heavy cream, continuing to mix on low speed.
5. Whip the buttercream on medium-high speed until smooth, creamy, and fluffy.