Celebrate Thanksgiving this fall with a pumpkin spice cake with cream cheese frosting topped with fondant pumpkins
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5 from 15 votes

Pumpkin Spice Cake with Cream Cheese Frosting

Celebrate the season of fall with warm pumpkin spice and a delicious cream cheese frosting that just melts in your mouth. This pumpkin spice cake is a rich butter-based cake batter infused with pumpkin puree and warm fall spices. Perfect to celebrate a festive dinner with family and friends. Top with fondant pumpkins and make this the center of your next celebration event.
Course Desserts
Cuisine American
Keyword Christmas, fall, Pumpkin, Pumpkin Spice, Thanksgiving
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 18 servings
Calories 250kcal
Author Veena Azmanov

Ingredients

For the cake

Additional ingredients

Instructions

Prepare cake

  • Preheat the oven to 170 C/ 340 F
  • Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans
  • Combine flour with baking powder, baking soda, pumpkin spice, and salt - set aside.
  • Combine the pumpkin puree, sour cream and vanilla - use a whisk to ensure no lumps - set aside.
  • Cream together the butter and sugar until light and fluffy
  • Add eggs one at a time
  • Followed by flour and liquid mixture (pumpkin puree/sour cream)
  • Divide batter equally between the prepared baking pans
  • Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
  • Cool on a wire rack completely before you decorate.

Assemble

  • Once cooled, cut the domes off the cake layers
  • Brush each layer with the cooled simple syrup
  • Place a cake layer on the cake board or cake stand.
  • Top with a big dollop of cream cheese frosting - spread evenly.
  • Top the second cake layer on top followed by more frosting and the last layer.
  • Place the cake in the fridge if necessary so the layers hold together.
  • Spread the remaining frosting around and top of the cake.
  • Use a cake bench scraper to smooth the sides and off-set spatula for the top.
  • 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 pumpkin on this cake. I've shown you how to make these in this video here.
  • Alternatively, you can pipe remaining frosting on the top as well.
  • Enjoy!

Nutrition

Calories: 250kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 73mg | Potassium: 107mg | Fiber: 0g | Sugar: 22g | Vitamin A: 37.9% | Vitamin C: 0.6% | Calcium: 3.9% | Iron: 7.2%