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Homemade pumpkin spice cake decorated with cream frosting and autumn spices

Pumpkin Spice Cake

A warm and inviting dessert that captures the essence of fall with rich spices and comforting pumpkin flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened should easily dent when pressed but not overly soft
  • 4 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 15 oz canned pumpkin (not pumpkin pie filling)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
For the Frosting
  • 3 sticks unsalted butter, softened
  • 339 grams cream cheese, softened (about 1 1/2 packages)
  • 1 teaspoon cinnamon (adjust to taste)
  • 1/2 teaspoon nutmeg (adjust to taste)
  • 1 teaspoon ground ginger (adjust to taste, sift if clumpy)
  • 6-6 1/2 cups confectioners’ sugar, sifted (adjust to taste)
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them.
  2. In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, sugar, and salt. Mix them on low speed for about 30 seconds to ensure everything is well blended.
  3. Cut the softened butter into pieces and add them to the dry ingredients a few slices at a time, mixing until the mixture resembles coarse sand.
  4. In another bowl, whisk together the eggs, vegetable oil, pumpkin, milk, and vanilla until well combined. Set this mixture aside.
Baking
  1. With the mixer on low speed, slowly add about half of the egg mixture to the dry ingredients. After that, increase the speed to medium and mix for about 1.5 minutes. Scrape the sides and bottom of the bowl again.
  2. Gradually add the remaining egg mixture in two portions, mixing for 20 seconds after each addition.
  3. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
  1. For the frosting, use your mixer to beat together the softened butter and cream cheese until well blended.
  2. Mix in the vanilla extract and spices.
  3. Gradually add the sifted confectioners’ sugar with the mixer on low speed until the frosting reaches a good piping consistency.

Notes

Use Fresh Spices: If possible, use fresh spices instead of pre-ground ones. They will enhance the flavor profile of your cake significantly. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for smoother mixing. Check for Doneness: Every oven is different, so start checking your cakes a few minutes before the suggested baking time to avoid overbaking. Chill the Frosting: If you're finding the frosting too soft, chill it in the refrigerator for about 20 minutes to firm it up before decorating.