Pumpkin Spice Cake~ {Scratch Recipe}

Today, I'm sharing our popular Pumpkin Spice Cake recipe with you!

Just as with our moist homemade spice cake, this is a fall recipe that you are going to want to come back to again and again. It is so soft and tender, and should be a staple for fall celebrations!

Why we Love It

There is so much to love about this Pumpkin Spice Cake! 

• Soft texture and tender crumb
• Warm, cozy flavor
•  Crowd pleasing fall dessert, perfect as a fall birthday cake recipe, Thanksgiving cake recipe, and more!
• Delicious with any sort of cream cheese frosting, but we love it with spiced cream cheese frosting!

We have a few fall favorites in our Cake Recipes Section, including Sweet Potato Cake, Gingerbread Cake, and Apple Spice Cake, but this delicious homemade Pumpkin Spice Cake tops my list!

How to Make Pumpkin Spice Cake

You can find the full, printable Pumpkin Spice Cake recipe card further down in this post, but here is a quick rundown of our steps!

• First, preheat oven to 350. Grease & flour three 8 inch pans. We also like to line our cake pans with parchment paper.

• In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and take on the texture of moistened sand. Scrape the sides and bottom of the bowl.

• In another bowl combine eggs, vegetable oil, pumpkin puree, milk and vanilla. Whisk until well blended, set aside.

• With the mixer on low speed, slowly add approximately half of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.

• Divide the cake batter between the three prepared pans and bake at 350 degrees F for 30-35 minutes or until a wooden skewer comes out clean or with just a few crumbs attached. Let it cool in the pans for 10 minutes on a wire rack and then turn out.

Recipe FAQs

Other Favorite Fall Cakes!

We have SO many favorite cakes for fall. Here are a few more. Some of our most popular are Carrot Cake, Easy Pumpkin Spice Cake, Applesauce Cake, and Gingerbread Cake. You can find the full roundup in our collection of the BEST Fall Cake Recipes! 

For more favorite fall cake recipes and tutorials, make sure to check out our Fall & Thanksgiving Roundup Post! You'll also find a delicious recipe for homemade pumpkin cupcakes!

Enjoy the Recipe!

We hope that you enjoy this fantastic homemade Pumpkin Spice Cake recipe! It's the only scratch Pumpkin Spice Cake recipe that you'll ever need.

We have lots more Cake Recipes for you to scroll through, including cake recipes from scratch and cake mix recipes.

We also have many Cake Decorating tutorials for you as well!

Here are a few of our favorite cake decorating tutorials for fall:

Pumpkin Spice Cake {Scratch Recipe}

BY Melissa and Bebe

This moist, soft, scratch Pumpkin Spice Layer Cake is the BEST! Perfect for fall celebrations!

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Course: Cakes and Cupcakes

Servings: 15 servings

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Ingredients

For the Pumpkin Spice Cake Layers

• ▢ 2 ¾ cups (360g) all purpose flour
• ▢ 1 Tablespoon (15g) baking powder
• ▢ 1 teaspoon (5g) baking soda
• ▢ 2 teaspoons (6g) cinnamon
• ▢ 1 teaspoons (2)g nutmeg
• ▢ ½ teaspoon ginger
• ▢ 2 cups (400g) granulated sugar
• ▢ ½ teaspoon (3g) salt
• ▢ 1 ½ sticks (170g) unsalted butter, softened. It should easily dent when pressed but not be overly soft through and through.
• ▢ 4 large eggs, room temperature.
• ▢ ¼ cup (54g) vegetable oil
• ▢ 15 oz (425) Canned Pumpkin (not pumpkin pie filling)
• ▢ ½ cup (121g) milk
• ▢ 1 teaspoons (4g) vanilla extract

FOR THE SPICED CREAM CHEESE FROSTING:

• ▢ 3 sticks (340g total) unsalted butter, softened
• ▢ 339 grams (12 oz) cream cheese, softened (we used 1 ½ packages)
• ▢ 1 teaspoon (2g) cinnamon (Adjust amount to your liking)
• ▢ ½ teaspoon (1g) nutmeg (Adjust amount to your liking)
• ▢ 1 teaspoon (2g) ground ginger (Sift if clumpy. Adjust amount to your liking.)
• ▢ 6 - 6 ½ cups confectioners’ sugar (Sifted. Adjust amount to your liking.)
• ▢ 2 teaspoons (8g) vanilla extract

Instructions

For the Pumpkin Spice Cake Layers

• This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
• In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
• In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
• Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately ½ of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
• Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.

To Prepare the Frosting

• Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

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