Today, I’m sharing by favorite scratch Pumpkin Spice Cake Recipe with you! You need this pumpkin cake recipe in your life.
There is SO much flavorful pumpkin spice goodness happening in every slice. Just look at that gorgeous color!
Pumpkin Spice Cake is a must for fall this recipe is one of my all-time favorites!
I love the comforting flavors that go hand-in-hand with autumn baking. Apples and cinnamon, caramel, spice cakes and pumpkin…ahhhh. I could go on and on.
I don’t know if it’s the gorgeous, vibrant colors of the trees or the welcome chill in the air, or the return of “cozy” seasonal baking that makes autumn my favorite season of all. (Actually, I’m pretty sure it has to do with the cozy baking.)
We have a few fall favorites in our Recipes Section, but this delicious homemade Pumpkin Spice Cake from scratch tops my list.
It’s the perfect blend of spices & pumpkin…it is tender and flavorful, extremely moist, and with our spiced cream cheese frosting, there is just nothing better!
If you’ve been searching for a wonderful homemade pumpkin spice cake recipe–I’m happy to tell you that THIS is the one!
Favorite Pumpkin Cake Recipes
Over the years, we’ve made a few Pumpkin Cake recipes that you must try! Keep these in mind along with today’s recipe. SO good!
Other Favorite Fall Cakes!
We have SO many favorite cakes for fall. Here are a few more–You can find the full roundup in our collection of the BEST Fall Cake Recipes!
Pumpkin Spice Cake~ {Scratch Recipe}
This scratch Pumpkin Spice Layer Cake is the BEST!
Ingredients
For the Pumpkin Spice Cake Layers
- 2 3/4 cups (360g.) all-purpose flour
- 1 Tablespoon (15g) baking powder
- 1 teaspoon (5g) baking soda
- 2 teaspoons (6g) cinnamon
- 1 teaspoons (2g) nutmeg
- 1/2 teaspoon ginger
- 2 cups (400g) granulated sugar
- 1/2 teaspoon (3g) salt
- 1 1/2 sticks (12 tablespoons) (170g) unsalted butter - do not soften in the microwave - I cut mine into 1/2 inch slices onto waxed paper on the countertop, leaving out only 5 to 6 minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
- 4 large eggs
- 1/4 cup (54g) vegetable oil
- 1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
- 1/2 cup (121 g) milk
- 1 teaspoons (6g) vanilla extract
FOR THE SPICED CREAM CHEESE FROSTING:
- 1 1/2 cups (3 sticks) (340 g) unsalted butter, softened
- 1 1/2 packages (339 g) cream cheese, softened
- 2 teaspoons (4g) cinnamon
- 1/2 teaspoon (1g) nutmeg
- 1 teaspoon ground ginger (2g) *sift if clumpy
- 6 - 6 1/2 cups confectioners’ sugar, sifted (or more to reach desired spreading consistency)
- 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 1/2 of the egg mixture. Increase to medium speed for 1 1/2 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.
We hope that you enjoy this fantastic homemade Pumpkin Spice Cake recipe! I promise, it’s the only scratch Pumpkin Spice Cake recipe that you’ll ever need.
If you are a fan of doctored cake mix recipes, we have an amazing Pumpkin Spice Cake-Doctored Mix Recipe to share! So easy to make and packed with all pumpkin and spiced goodness!
For more favorite fall cake recipes and tutorials, make sure to check out our Fall & Thanksgiving Roundup Post!
Also, for our complete collection of favorite cake and frosting recipes, check out our Recipes Section! If you’re interested in cake decorating, we have a growing collection of free cake videos and blog tutorials in our Free Cake Tutorials section! Thanks for stopping by!
Hi Bebe/Melissa,
How would we adjust the baking time, if we want to do cupcakes instead of a cake (cupcakes are soooo much easier to serve at children’s parties!)?
Also, if there are nut allergies, is there anything that can be substituted for the nutmeg?
Thank you!
Kirsten
Hi Kirsten, For regular size cupcakes, bake at 350 degrees for 18 to 20 minutes. If you think there might be allergies to the nutmeg you could use cloves as a substitute, however, it is very strong so a little goes a long way. Add only 1/4 teaspoon. Also, I think it would be fine to leave out the nutmeg with no replacement.
AMAZING!! First time using this method and I LOVE the results. Splendid texture and aromatic. Baked for 60min at 350 degrees in an angel food cake form with removable centre. Thank you for your explicit instructions.
Hi Jeanne-Marie, I so happy you gave the recipe a try and thank you for the nice comments. It is also great to know that the recipe works well in an angel food pan. Thanks for posting!!
Hi,
Could you please let me know if the pumpkin is just puréed pumpkin? I am not sure where I find tins of pumpkin in Australia. Thanks
Hi Elaine, Yes, it is pureed pumpkin. Some members have baked their own pumpkin, but that is an extra time consuming step.
Can you use buttermilk for the milk
Hi Trista, Yes, that would be fine.
Hi would this recipe work in a 10-12 cup Bundt cake pan?
Hi Joyce, This recipe should work fine in a 10-12 cup bundt pan. I am not sure of the baking time so I would go with a baseline of 35 to 40 minutes. Keep an eye on it and check with a wooden pick for doneness. Lower your oven rack to the next to lowest position Bake at 350 degrees unless the interior of your bundt pan is a dark color, if it is bake at 325 degrees. Cool for 10 minutes, then turn out. Hope you will enjoy the recipe.
This looks so good! DO you use this frosting recipe for any other cakes?
Thanks for sharing! Does it keep long?
Hi Suzanne, The Spice Cream Cheese Frosting is good on many cake flavors. All spice cakes such as Apple Spice, Carmel Apple Spice, Caramel and Pecan Spice. Also gingerbread cakes and carrot cakes pair well with this frosting. I am sure there are others also.
Hi Vanessa, The cream cheese frosting on the cake is perishable and should be kept refrigerated. Take out of the refrigerator about 1 1/2 hours before serving to take the chill off. In my opinion the refrigerated cake is best eaten within 4 to 5 days. Refrigerated cakes tend to dry out unless kept covered air tight.
Hi! I’m wanting to try this out but was wondering if you had any suggestions for fillings if I wanted to try something besides the frosting in between the layers.
Hi Jimmy, If you want a different filling you could try a Spiced Vanilla Cream Filling. Below is a link to our Banana Pudding Cake recipe. In that recipe you will find a Vanilla Cream Filling, just add the same spices as used in the Pumpkin Cake Recipe. It also needs refrigeration, just as the Cream Cheese Frosting.
https://www.mycakeschool.com/recipes/banana-pudding-cake-recipe/
My cake didn’t rise as I had expected/hoped. Any thoughts as to why?
Hi Morgan, If you used three 8 inch pans the layers will be only 1 5/8 to 1 3/4 inches high. We like to use 3 layers because we like more filling/frosting, plus the look of a 3 layer cake. How tall were your layers?
I loved this cake! I added about a tablespoon and a half of vanilla pudding powder for extra moisture, and the zest of one orange. I paired it with an orange buttercream. Fantastic!
I’m so happy to hear it!
I plan to bring this to a Thanksgiving dinner. Can I tightly wrap and freeze the cake layers for a day or two?
Hi Lisa, Yes, we almost always freeze our cake layers even if only for a few hours. Freezing while the layers are still rather warm will give you a more moist cake. We wrap the layers individually in plastic wrap and then in aluminum foil. When you are ready to frost the layers, allow to begin thawing on the countertop. When condensation forms on the aluminum foil you can unwrap and allow to thaw. You could also fill and frost your layers while the layers are still partially frozen (fewer crumbs to deal with). If you ever plan to frost a cake with a crusting buttercream and smooth the buttercream using the Viva towel method, then the layers must be at room temperature. This is more info than you asked for, isn’t it. Hope you will enjoy the cake!
I made it. It was so easy & tastes delicious! Thanks for the recipe
Hi Melissa, Your cake looks wonderful, so happy you like the recipe!!
Hi mam.. In the quarantine period I can’t go anywhere.. I have only butter cream ingredients in my home.. so can I substitute creame cheese frosting to butter cream frosting for carrot and pumpkin cake?? Is that tast good???
Hi Asma, Yes, a cream cheese frosting would be very good with this recipe. The cake would need to be refrigerated with a cream cheese frosting. Remove from the refrigerator an hour or so before serving .
Love your recipes! Can sweet potato be substituted for the pumpkin?
Hi Sam, Sweet potato cake is a flavor we want to try this fall. It seems that it could be substituted for pumpkin, I just can’t be positive.
Can I make this using 9″ pans?
Hi Jessica, Yes, you can bake in two 9 inch pans. Bake at 350 degrees, check at 25 minutes, keep an eye on your cakes. It is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Hope you will enjoy the recipe.
What if I just have pumpkin pie spice? How much of that would I use ? Also, I’m making in a bundt pan to turn it into a pumpkin, how long would I bake it for?
Hi Cassandra, I would use 2 1/2 teaspoons pumpkin pie spice. For your Bundt pan, bake at 350 degrees if using a pan that has a light colored interior, if a dark interior bake bake at 325 degrees. Only fill the pan to within 1 1/2 inches of the top rim. I have not baked this cake in a bundt pan so I don’t have a definite time but it may take 45 to 50 minutes. Keep an eye on it. It will be done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Hi what brand of can pumpkin did u use?
Hi Gabriella, we used Libby’s.
Thank you Jordan, I am so happy to enjoyed the cake. It looks delicious! For standard size cupcakes, bake at 350 for 18 to 20 minutes. The cupcakes are done when a toothpick comes out clean or with just a few crumbs attached. The cupcakes will bake with a very slight dome, this is true with almost all scratch recipes.
Hi Melissa No such thing in Australia as pumpkin in a can! So for the “From scratch” Pumpkin Spice Cake will I bake the pumpkin in the oven then mash?? That is what we’d do to make any sort of pumpkin cake. (So funny to hear someone ask what brand of pumpkin did you use)” Thank you for a quick reply…I love your site. Lois.
Hi Lois, Yes, we took the easy route and used canned pumpkin. The cake can be baked with your own pumpkin, then pureed. You know the process of baking a pumpkin, but I am including a link below that will help anyone not familiar with the method.
https://www.melissassouthernstylekitchen.com/homemade-pumpkin-puree/
Hi Melissa, I am going to make mini cupcakes using this recipe. Was wondering if you have any idea how long I should bake them and how many the recipe will make. Thanks.
Hi Connie, Bake the mini cupcakes at 350 degrees for 8 to 10 minutes. Keep an eye on them and check at 8 minutes. Using 1 rounded Tablespoon of batter I think you will get around 48 cupcakes. The cupcakes are done when a toothpick comes out clean or with just a few crumbs attached.
My daughter made this cake over the weekend. I’m a scratch baker and I’m totally impressed with this recipe. I will be making it for Thanksgiving at my house.
Hi Nancy, Thanks so much for taking the time to post your thoughts on the recipe. I’m very happy your liked it!
Hi there. Just curious what the reason is for the butter not being too soft? Just curious. All my butter is usually room temperature and super soft so I’m wondering if it will totally ruin the cake if the butter is too soft. Thanks ☺️
Hi Dayleen, It will not ruin your cake but the cake layers will be more dense and may not rise as high as they should. Butter that is too soft will not hold the air that it should as you are creaming the butter and sugar. Your butter is softened when your finger can leave an indention (not a fingerprint) without any resistance.
I made this cake for my birthday and it was amazing. I can finally stop adding pumpkin to spice box mix. 😆
Hi Marcia, Thank you for your nice review of the recipe, I’m so happy you enjoyed it.
Hi Melissa bit late I know but I’m wanting to bake this cake. I don’t have pumpkin puree or a pumpkin but do have some small munchkin pumpkins different varieties, will they do for the puree as long as I have the weight.
Thank you
Hi Fran, I have only used munchkin pumpkin for decorating purposes. I have read that they can be baked and eaten but I am sorry that I don’t have any experience using them. If you give it a try, use the weight listed in the recipe. Let us know if you give it a try.
Mine didn’t really rise much. I did the math to make 3/4 of the batter, put it in 9” pans & baked for 25 mins…
They were cooked through, but didn’t really rise 😕 What could have went wrong?
I’m pretty sure my butter was too soft…I live in Maui & I left it for quite a while 😕
Hi Melissa,
If I’m using 6 inch cake pans how long would I need to bake them for? Would I be okay with 2 or would I need 3?
Hi Marissa, I am sorry you had a problem with the recipe. If your butter is too soft, air pockets will not be trapped during the creaming of the butter and sugar. This will cause you to have a dense cake that could not rise as high as it should. Also, only making 3/4’s of the recipe and baking in 9 inch pans did not give you enough batter. The full recipe could have been baked in two 9 inch pans. I hope you will give it a try another time. When softening the butter, you should be able to press a finger into it without too much pressure and leave an indentation — without your finger going into it easily. You can speed up the softening by cutting the butter into approximately 1 inch slices onto waxed paper. It will soften quickly in about 10 minutes in most kitchens. Do this just before you need it so it won’t become too soft.
Hi Kayla, This recipe makes approximately 7 cups batter. If using 6×2 inch round pans, each pan can hold 2 cups of batter. You can use 3 pans with a little leftover for cupcakes
This cake sounds delicious! I have a question about the cream cheese icing. I’m wanting to try a cake I saw on YouTube where the icing is striped around the outside of the cake and then pumpkins are piped around the perimeter of the cake. I’m wondering if this icing is stiff enough to be used for that.
Hi! Unfortunately my cake turned out as a sad layer. I had to rebake it as it was just raw… Moreover, the frosting was just weird and too sweet – the consistency wasn’t creamy but rather buttery? I think there is something wrong with the recipe… My frosting was brownish because of cinnamon and nutmeg while your is white-ish? Weird.
Hi Susanna, I am sorry that things did not go well. If your cake was raw at the end of baking, it could be that your oven is not heating to the correct temperature. An oven thermometer will help you determine this. They are inexpensive and can often be found at grocery stores, target, amazon.
Hi! Can we omit the ginger in the cake and the frosting? Is it very strong?
Hi Mikaela, I don’t think the ginger is too strong but it will be fine to leave it out of the recipe. Your cake will still be very good.
Have you tried making cupcakes with this recipe? How would the baking time differ?