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Pumpkin Spice Cake
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Pumpkin Spice Cake

Prep Time 1 hour
Cook Time 35 minutes
Yield: 14 servings
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.

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

Pumpkin spice cake can be stored in an airtight container in the refrigerator for up to 5 days. Cover any exposed cake with plastic wrap to prevent the cake from drying out. Remove the cake 1 hour before serving to bring to room temperature. 
 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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