Pumpkin Spice Cake is a perfect fall treat that brings together the warm flavors of pumpkin, cinnamon, nutmeg, and cloves in a soft, moist cake. It’s like a cozy hug in dessert form, with a lovely golden color and a scent that fills the whole kitchen with autumn vibes.
I love making this cake when the weather starts to get chilly. The spices remind me of all the best things about the season—like pumpkin patches, sweaters, and cups of hot cider. I like to add a simple cream cheese frosting on top, which gives the cake a nice creamy balance to the spices and keeps every bite super tasty.
My favorite way to enjoy this cake is with a cup of coffee or tea in the afternoon. It’s great for sharing with friends or family, especially around a cozy table when everyone needs a little sweet comfort. Whenever I bake this, it never lasts long because everyone loves that warm pumpkin spice flavor.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugar and spices. You can substitute with cooked, mashed butternut squash if pumpkin isn’t available.
Spices: Cinnamon, ginger, nutmeg, and cloves make up the classic pumpkin spice mix. Feel free to adjust amounts to suit your taste or use pre-made pumpkin spice blends for convenience.
Buttermilk: Keeps the cake moist and tender. If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
Cream Cheese Frosting: This frosting adds a nice tangy sweetness that balances the spices. For a dairy-free option, try a coconut cream-based frosting or whipped vegan cream cheese.
How Can I Avoid a Dry or Dense Pumpkin Spice Cake?
Moisture and structure are key for pumpkin cakes. Here’s what helps keep your cake soft and tender:
- Don’t overmix: Combine dry and wet ingredients just until blended. Overmixing toughens the cake.
- Use room temperature ingredients: Eggs, butter, and pumpkin puree mix better and create a smoother batter.
- Measure flour properly: Too much flour can dry the cake. Spoon it into the measuring cup and level off rather than scooping directly.
- Bake at the right temperature: 350°F is perfect here. Hotter ovens can dry out the cake edges before the center is cooked.
- Test doneness early: Insert a toothpick at 30 minutes. If it comes out clean or with moist crumbs, it’s ready.
Following these tips helped me get a moist and tender pumpkin spice cake every time!
Equipment You’ll Need
- Two 9-inch round cake pans – perfect for baking even, layered cakes like this pumpkin spice one.
- Electric mixer – makes creaming butter and sugar fast and smooth for a light cake texture.
- Mixing bowls – use separate bowls for dry and wet ingredients to keep things organized.
- Rubber spatula – great for folding ingredients gently and scraping bowl sides clean.
- Wire cooling rack – allows the cakes to cool evenly and avoid sogginess at the bottom.
- Offset spatula or butter knife – helps spread frosting neatly between layers and around the cake.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for a nice crunch and nutty flavor that pairs well with pumpkin spices.
- Stir in ½ cup mini chocolate chips for a sweeter version—chocolate and pumpkin are a tasty combo.
- Replace cream cheese frosting with maple buttercream for a rich, sweet twist with a lovely maple flavor.
- Mix in ½ teaspoon ground cardamom to add a unique, slightly citrusy warmth that enhances the pumpkin spice.
How to Make Pumpkin Spice Cake?
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk
- 2 teaspoons vanilla extract
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation plus 30-35 minutes of baking time. You’ll also want about an hour for the cake to cool before frosting, and another hour to chill after frosting for best results.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a large mixing bowl, beat the softened butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in the pumpkin puree and vanilla extract.
2. Combine Dry and Wet Ingredients:
Alternately add the dry ingredients and the buttermilk to the pumpkin mixture, starting and ending with the dry ingredients. Mix gently just until combined—try not to overmix to keep your cake tender.
3. Bake The Cake:
Divide the batter evenly between your prepared pans with a spatula and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make The Frosting:
In a clean bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar one cup at a time, beating well after each addition. Stir in the vanilla extract once everything is combined.
5. Frost and Assemble The Cake:
Once the cake layers are fully cool, place one layer on your serving plate and spread a thick layer of cream cheese frosting on top. Add the second cake layer and cover the top and sides with the remaining frosting. If you saved any crumbs from leveling the cakes, gently press them around the bottom or sides of the cake for decoration.
6. Chill and Serve:
Place the finished cake in the refrigerator for about an hour to let the frosting set nicely. When ready, slice and enjoy your moist, warmly spiced pumpkin cake with creamy frosting!
Can I Use Canned Pumpkin Pie Filling Instead of Pure Pumpkin?
It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices that can change the flavor and texture of the cake. If you only have pie filling, reduce the sugar in the recipe to balance it out.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature. Prepare the frosting and assemble on the day you want to serve for the freshest taste.
How Should I Store Leftover Pumpkin Spice Cake?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
Can I Substitute Buttermilk?
Absolutely! If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes to curdle before using. This works as a great buttermilk substitute.
