Ultimate Pumpkin Spice Cake
Celebrate this holiday season with this pumpkin spice cake. It’s frosted with a delicious no-butter cream cheese frosting that just melts in your mouth. A rich butter-based cake made with pumpkin puree and pumpkin spice. It’s a perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends.
The pumpkin spice mix is the essence of fall, isn’t it? I can’t believe how wonderful the aroma is. I use it almost every day from September to December, and then never think of it for the rest of the year.
This decadent cake captures the essence of the season with its moist, spiced layers and rich, creamy frosting. Infused with aromatic pumpkin spice, each bite is a delightful taste of autumn. The cake is topped with adorable fondant pumpkins, adding a touch of whimsy and charm to impress your guests.
Making this cake is a labor of love, combining the warmth of pumpkin spice with the elegance of a layered dessert. Whether you’re hosting a family gathering, a holiday dinner, or simply indulging your sweet tooth, this Pumpkin Spice Layer Cake is a delicious way to embrace the flavors of the season.
Why make this pumpkin spice cake?
- Moist and Flavorful: The addition of pumpkin puree keeps the cake incredibly moist and tender, ensuring every bite melts in your mouth. It also adds a rich, authentic pumpkin flavor that is perfectly balanced with spices. The cake incorporates a harmonious blend of warm spices like cinnamon, nutmeg, and cloves. This combination creates a comforting and aromatic flavor profile that embodies the essence of fall.
- Irresistible Cream Cheese Frosting: The cream cheese frosting is luscious and velvety, offering the perfect tangy contrast to the sweet and spiced cake layers. It’s whipped to perfection, making it smooth and easy to spread. The frosting is sweet but not overpowering, allowing the pumpkin and spice flavors to shine. The slight tanginess of the cream cheese adds depth and balance to the overall taste.
- Stunning Presentation: The cake’s layered design makes it visually appealing, with beautiful frosting swirls and even cake layers that showcase its intricate construction. It’s a centerpiece-worthy dessert for any occasion. The addition of small fondant pumpkins adds a playful and festive touch, making the cake not only delicious but also visually delightful. These decorations enhance its seasonal appeal and make it perfect for fall celebrations.
- Versatile and Crowd-Pleasing: Whether it’s a holiday gathering, a birthday, or a simple family dinner, this cake fits any occasion. Its warm flavors and elegant appearance make it a hit at any event. The combination of flavors and textures appeals to both kids and adults, making it a universally loved dessert. The cream cheese frosting and pumpkin spice flavors have broad appeal, ensuring everyone will enjoy it.
Ingredients and substitutes
- All-purpose flour – I like using all-purpose flour for cakes with vegetable puree. I think it adds stability. And if you have only self-raising flour on hand, use it, but reduce the baking powder by half.
- Sugar – I have used white sugar today, but this works just as well with brown sugar. However, the color of the cake is a bit darker with brown sugar.
- Pumpkin puree – I am using my homemade pumpkin puree. But you can also use canned pumpkin puree.
- Pumpkin spice – Pumpkin spice is easily available from most supermarkets these days. Or you can also make your own spice mix.
- Vanilla extract – A good-quality vanilla extract goes a long way in enhancing the flavor of your baked goods.
- Cream cheese – This frosting will only work if you use high-fat cream cheese (no less than 38% fat). For example, today, I am using a 40% mascarpone.
Step-by-step: Pumpkin spice cake recipe
Cake
- Preheat the oven to 325°F/165°C/Gas Mark 3
- Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans
- Dry ingredients: Combine flour with baking powder, baking soda, pumpkin spice, and salt – set aside.
- Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Next, add eggs one at a time, followed by the pumpkin puree and vanilla extract.
- Dry to wet: Then, add the flour mixture and sour cream in three batches. Next, add eggs one at a time. Followed by the pumpkin puree and vanilla extract.
- Bake: Transfer to the oven and bake for 25 to 30 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them.
Assemble
- Cream Cheese Frosting: Add cream cheese, lemon juice, and whipping cream to a stand mixer bowl with the paddle attachment. Next, add powdered sugar one cup at a time until you’ve used all of it. Then, add the vanilla extract and pumpkin spice. Continue to whip for a minute or more until light and fluffy.
- Simple syrup: Add sugar, water, and lemon juice to a saucepan over medium heat. Cook until sugar dissolves, then boil for two minutes more. Cool completely before using.
- Level & Torte: Using a bread knife or cake leveler, cut the domes off the cake layers. Then, cut each layer in half horizontally, giving you a total of four layers. Brush each layer with the cooled simple syrup
- Stack: Place a cake layer on the cake board or cake stand. Top with a big dollop of cream cheese frosting – spread evenly using a straight-edge spatula. The second cake layer is then topped with more frosting until all the layers are used. Then, place the cake in the fridge for 15 minutes so the layers hold together.
- Frost: Spread the remaining buttercream around the cake and its top. Use a cake bench scraper to smooth the sides and an offset spatula for the top.
- Border: One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe a border
- Decorate: I’ve used fondant pumpkins on this cake. Alternatively, you can pipe the remaining frosting on top. This cake needs to be stored in the fridge because cream cheese is a perishable frosting.
Tips for Success
- Use fine-grain or caster sugar when preparing cake batters so it creams and dissolves easily.
- Make sure the pumpkin spice is fresh. Spices kept for too long lose flavor. I make a fresh batch of homemade pumpkin spice every year.
- Use good-quality unsalted butter for baking so you can control the amount of salt in the recipe.
- Grease and line the pans with parchment for easy release.
- Keep cakes moist by brushing the layers with simple syrup – simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
- Cool the cakes for a few hours before frosting, or the frosting will melt on warm cakes.
- Use cake strips to bake flat cakes.
- Chocolate Chip Pumpkin Cake Recipe
- Pumpkin Cake with Whipped Cream Buttercream
- Pumpkin Spice Latte Cake with Maple Buttercream
- Coconut Pumpkin Bundt Cake with Coconut Caramel
- See all layer cake recipes or all pumpkin recipes
Frequently asked questions
How long will this pumpkin spice cake keep?
If properly stored, this pumpkin spice cake will last unfrosted for 2 to 3 days at room temperature. Once frosted, it must be kept in the fridge because cream cheese is a perishable frosting. It can be kept in the fridge for up to 5 or 6 days
What other pans can I use for this layer cake?
If you don’t want to make a pumpkin layer cake like this. you can
– Pumpkin spice sheet cake – Pour this batter into a 9 x 13 sheet pan. Bake for 25 to 30 mins
– Pumpkin spice bundt cake – Pour the batter into a well-greased and dusted 6–cup bundt pan. Bake for 35 to 45 mins.
– Or pumpkin spice cupcakes – This batch will make 24 beautiful cupcakes. And bake for 20 to 22 mins.
Can I omit or replace the eggs to make an eggless pumpkin spice cake?
This recipe works best with eggs. I do have an eggless vanilla cake recipe that can be used as a base to make a pumpkin spice flavor with the addition of pumpkin spice and pumpkin puree.
Pumpkin Spice Cake with Cream Cheese Frosting
Celebrate this holiday season with this pumpkin spice cake frosted with delicious no-butter cream cheese frosting that just melts in your mouth. A rich butter-based cake made with pumpkin puree and pumpkin spice. Perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends.
Video
Ingredients
Cake
- 2 ½ cup (310 g) All-Purpose Flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Pumpkin Spice
- ¼ tsp Salt
- 1 cup (226 g) Unsalted Butter room temperature
- 1 ½ cup (300 g) Sugar
- 3 Eggs large
- ½ cup (120 ml) Pumpkin Puree
- ½ cup (120 ml) Sour Cream
- 2 tsp Vanilla extract
Cream cheese frosting
- 1 lb (460 g) Cream Cheese (38% + fat or more)
- 1 lb (450 g) Powdered Sugar
- 2 tbsp Whipping Cream
- ½ tsp ( ) Lemon juice
- 1 tbsp Vanilla extract
- 1 tsp Pumpkin spice (optional)
Simple syrup
- ½ cup (120 ml) Sugar
- 1 cup Water
- 1 tsp Lemon juice
Plus
- 4 oz (100 g) Orange fondant
- 2 oz (60 g) Green fondant
- 2 oz (60 g) Brown fondant
Method
Cake
- Preheat the oven to 325°F/165°C/Gas Mark 3
- Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans
- Dry ingredients: Combine flour with baking powder, baking soda, pumpkin spice, and salt – set aside.2 ½ cup All-Purpose Flour , 2 tsp Baking powder, ½ tsp Baking soda, 1 tsp Pumpkin Spice, ¼ tsp Salt
- Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Next, add eggs one at a time, followed by the pumpkin puree and vanilla extract.1 cup Unsalted Butter, 1 ½ cup Sugar, 3 Eggs, ½ cup Pumpkin Puree, 2 tsp Vanilla extract
- Dry to wet: Then, add the flour mixture and sour cream in three batches. Next, add eggs one at a time. Followed by the pumpkin puree and vanilla extract.½ cup Sour Cream
- Bake: Transfer to the oven and bake for 25 to 30 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them.
- Cream Cheese Frosting: Add cream cheese, lemon juice, and whipping cream to a stand mixer bowl with the paddle attachment. Add powdered sugar one cup at a time until you’ve used all of it. Then, add the vanilla extract and pumpkin spice. Continue to whip for a minute or more until light and fluffy.1 lb Cream Cheese, 1 lb Powdered Sugar, 2 tbsp Whipping Cream, ½ tsp Lemon juice, 1 tbsp Vanilla extract, 1 tsp Pumpkin spice
- Simple syrup: Add sugar, water, and lemon juice to a saucepan over medium heat. Cook until sugar dissolves, then boil for two minutes more. Cool completely before using.½ cup Sugar, 1 cup Water, 1 tsp Lemon juice
- Level & Torte: Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer in half horizontally, giving you a total of four layers. Brush each layer with the cooled simple syrup
- Stack: Place a cake layer on the cake board or cake stand. Top with a big dollop of cream cheese frosting – spread evenly using a straight-edge spatula. Top the second cake layer on top followed by more frosting until you have used up all the layers. Place the cake in the fridge for 15 minutes so the layers hold together.
- Frost: Spread the remaining buttercream around the cake and its top. Use a cake bench scraper to smooth the sides and an offset spatula for the top.
- Border: One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe a border
- Decorate: I've used fondant pumpkins on this cake. Alternatively, you can pipe the remaining frosting on top. This cake needs to be stored in the fridge because cream cheese is a perishable frosting4 oz Orange fondant, 2 oz Brown fondant, 2 oz Green fondant
Notes
- Use fine grain or castor sugar when preparing cake batters so it creams and dissolves easily.
- Make sure the pumpkin spice is fresh. Spices kept for too long lose flavor. I make a fresh batch of homemade pumpkin spice every year.
- Use good quality unsalted butter for baking so you can control the amount of salt in the recipe.
- Grease and line the pans with parchment for easy release.
- Keep cakes moist by brushing the layers with simple syrup – simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
- Cool the cakes for a few hours before frosting or the frosting will melt on warm cakes.
- Use cake strips to bake flat cakes.
- Spices – I am using pumpkin spice and nutmeg. Alternatively, you can also add
- 1/4 tsp of ground cloves,
- 1/2 tsp cinnamon,
- 1/4 tsp all spices,
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Make ahead instructions –
- The cake layers can be made up to 2 to 3 days ahead. Unfrosted the layers will keep in the fridge for up to 3 days. Alternatively, you can freeze the layer well wrapped in plastic for up to a month. Thaw in the fridge for best results.
- You can assemble chilled cakes but bring them to almost room temperature when serving.
- The frosting has whipped cream so it is best prepared just before frosting the cake. The frosting will start to become soft as the whipped cream loses volume over time.
- Other pans suggestions – If you don’t want to make a layer cake like this. you can
- Pumpkin sheet cake – Pour this batter in a sheet 9 x 13 sheet pan. Bake for 25 to 30 mins
- Pumpkin bundt cake – Pour the batter into a well-greased and dusted 10 or 12 cup bundt pan Bake for 35 to 45 mins.
- Pumpkin cupcakes – This batch will make 24 beautiful cupcakes. Bake for 20 to 22 mins
Equipment you will need
Nutrition
Tried this recipe?
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Hi Veena, how many eggs go into the batter? The instructions say add eggs, but no eggs in the ingredient section…Thank you for clarification!
Hey Martina.
It’s 3 large eggs. Thanks for bringing it to my attention. Just fixed it.
That frosting on the cake is so perfect! Beautiful!
Thank you, Julia
I must say you have decorated this cake so beautifully!!! I can only hope mine looks as pretty 🙂
Thank you, Emma
It’s always great to have more recipes to use pumpkin pie spice in. This looks absolutely gorgeous and delicious! I can’t wait to try it out!
Absolutely, Claudia. Love pumpkin spice mix
The perfect cake for autumn. The frosting sounds amazing.
Thanks, Dannii
Hi, the recipe says to add cornstarch to the cream cheese frosting but doesn’t tell you how much.
Mayleen. Its 1 tsp of pumpkin spice. Thanks
Hi Veena,
Thank you for responding. Yes, I added the spice. The first bullet point in how to make the cream cheese frosting, calls to add cream cheese, lemon juice and cornstarch. That’s what I was wondering how much cornstarch are you adding to cream cheese frosting mixture because under the ingredients for the frosting cornstarch is not listed at all.
Secondly, I wanted to tell you that I’m learning a lot about baking through your masterclass. Thank you so much for taking the time to share your knowledge. I tried this recipe. The cake came out a little crumbly. Is the texture supposed to come out this way? Also, I have no idea what whappened to the cream cheese frosting. It was runny and no matter what I did I could not seem to get it firm enough to frost the cake.
Hey Mayleen. yes, it is 2 tbsp cornstarch. Thanks
No, the cake is not crumbly at all. Was the pumpkin puree very chunky?
You must use thick high fat cream cheese no less than 38% otherwise it will be very soft (cream cheese low in fat will have too much moisture)
I am very happy to hear you are learning a lot from my masterclass. Appreciate the kind words.
Another showstopper Veena this cake looks fantastic I bet it is delicious too. The little pumpkins are a work of art too.
Thank you, Adriana. It was so delicious
Whoa! Talk about a gorgeous cake! Look at that height and those layers! Love a piece right now 🙂
Thank you, Dawn.
Well this is something I totally need in my life. This looks amazing Veena!
Thanks Danielle
That looks gorgeous and I really enjoyed the video. I know however that my skills are not quite up to the decorating or maybe it’s just my patience that is lacking. Sharing this now.
Thank you so much for sharing Jacqueline
those pumpkins are so clever and adorable I love this festive pumpkin cake its just divine!
Thank you, Claudia