Pumpkin Spice Cake is the quintessential fall dessert, bursting with warm spices and rich pumpkin flavor.

This moist, tender cake is perfect for autumn gatherings, holiday celebrations, or simply enjoying a cozy evening at home.

Topped with a luscious cream cheese frosting, each bite delivers a delightful mix of sweet, spicy, and tangy flavors. Whether you’re a seasoned baker or a beginner, this Pumpkin Spice Cake recipe is easy to follow and sure to impress.

Let’s dive into the details of creating this delicious treat that captures the essence of the season.

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1/2 cup whole milk

For the Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream (as needed)

Optional Garnishes

• Chopped pecans or walnuts
• A sprinkle of cinnamon or pumpkin pie spice

How to Make

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree until well combined.

Step 4: Incorporate the Dry Ingredients and Milk

With the mixer on low speed, alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 5: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Cream Cheese Frosting

While the cakes are cooling, make the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and beat on high speed for 3-5 minutes until the frosting is light and fluffy. If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until the desired consistency is reached.

Step 7: Assemble the Cake

Once the cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Step 8: Garnish

If desired, sprinkle chopped pecans or walnuts over the top of the cake and a light dusting of cinnamon or pumpkin pie spice.

Step 9: Chill and Serve

Refrigerate the cake for at least 30 minutes to set the frosting. Before serving, let the cake sit at room temperature for about 10 minutes to soften. Slice with a sharp knife, wiping the knife clean between cuts for neat slices. Enjoy!

Chef’s Note

Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Spice Blend: Feel free to adjust the spices to your preference. Adding a bit more cinnamon or a dash of allspice can enhance the flavor.

Butter and Cream Cheese: Ensure that both the butter and cream cheese are fully softened to avoid lumps in the frosting. Beat until very smooth and creamy.

Storage: Store any leftover cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

Cutting Tips: For clean slices, dip your knife in hot water and wipe it dry before each cut.

Nutrition Information

Per Serving (Based on 12 Servings)

• Calories: 450
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 350mg
• Total Carbohydrates: 55g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 5g

Key Nutrients

• Calcium: 10% DV
• Iron: 8% DV
• Potassium: 10% DV
• Vitamin A: 120% DV

Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, consider using a nutrition calculator based on your exact ingredients and quantities.

Conclusion

Pumpkin Spice Cake is a delightful dessert that perfectly captures the flavors of fall. With its moist, tender crumb and rich, spicy taste, it’s sure to become a favorite at your autumn gatherings.

The cream cheese frosting adds a creamy, tangy contrast that enhances the overall flavor profile. This recipe is easy to follow and yields a cake that looks as beautiful as it tastes. Enjoy this classic fall treat with friends and family, and savor the wonderful taste of the season!

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