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!
Pumpkin Spice Cake~ {Scratch Recipe}
This Pumpkin Spice 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) (382 g) unsalted butter, softened
- 1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
- 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!
Thank you Natalie!! So happy that you liked the recipe! Happy Thanksgiving!
Hi Felicia- I’m glad that you made this! If you used cream cheese frosting, you’ll want to refrigerate the cake until closer to the time it will be served. I hope you enjoy it!
Oh my. Everyone keeps asking me to make this again. So moist and tasty. Love it. In fact, they ate almost all of this and only one slice of the pumpkin pie.
Hi David, I’m thrilled that your guests like the cake. We served the Pumpkin Praline Cake today for our Thanksgiving dinner. That recipe uses the Pumpkin Cake recipe but has a praline pecan filling. We posted that recipe last week. Thanks so much for posting your review!
Love this cake! Best texture ever! One question: would it be ok if I added less sugar?
I’m afraid to ruin it.
What tip did you use to pipe the cake?
Hi Sharlene, I used a tip 104 for the vertical ruffles.
Thanks, Melissa. We have a volunteer at our preschool. Tomorrow, the children will be making her this cake to celebrate her birthday. It looks fabulous and we’re going to surprise her when she comes in on Thursday. She loves pumpkin and this looked like a really good recipe. :)
For the batter recipe, is it ground ginger or fresh grated ginger?
Hi Athena, we use ground ginger.
Thank you Melissa!
I am thinking of using this recipe for a beautiful cake I just saw on Facebook. It has a white, maybe cream cheese or buttercream frosting outside, and is covered in buttercream sunflowers. My question, as I like tall cakes, can you tell me how high each layer is approx. after baking? Thank you!
I made this for my wedding cake last Halloween. It was amazing and everyone loved it. Im looking forward to making it again for my anniversary. Thank you so much for the inspiration xxx
This may be an odd question but would adding chocolate chips to the cake batter affect the cake?
Hi Moomin, That’s great that you made this for your wedding! Thank you so much for your nice review.
Hi Samantha, You can add chocolate chips to the cake. I suggest using mini chips as they are more likely to stay suspended in the cake batter and not sink to the bottom.
Can this cake be made in a bundt pan?
Hi Ta, We have not baked this recipe in a bundt pan but you should be able to do so with no problem. Just know that it will take longer to bake because of the depth of batter in the pan. It will be done when a toothpick or wooden skewer inserted into the center comes out clean or with just a few crumbs attached.
How important is it to not use pumpkin pie filling? That’s all I have and don’t live in America so I can’t just run to the store and get canned pumpkin. Will it ruin the texture or taste? Should I adjust anything in the recipe to help that?
Hi Olivia, I am sorry but I am not able to tell you how to adjust the recipe using pumpkin pie filling. I would need to experiment to give an answer. If you have access to a pumpkin, you could bake a pumpkin and use the gram weight given in the recipe of the pumpkin you have baked.
Hi,
How do you bake the pumpkin to use in this receipt?? I’ve never baked with pumpkin before..but recipe looks fab! Can’t wait to try it, thanks
Hi Farzana, You will need to use a pumpkin that is for baking such as a sugar pumpkin. Bake until fork tender, puree, then drain well. I would let it drain about 1 hour. Below is a link with pictures and explanation that you will find helpful.
link to ohsheglows.com
Can this cake be baked ahead and frozen until ready to assemble?
Hi Alisha, yes it can!
Hi Melissa, is it 360 gm cake flour or 260…
It mentions 2 and 3/4 cup cake flour, so just making sure…
Kindly revert when free, thanks !
Hi Sharon, This recipe uses all purpose flour, not cake flour. You can measure out 2 3/4 cups flour …. spoon flour into cup and level off with the back of a knife. If you weigh your ingredients, and this is the most accurate method, weight 360 grams. Let me know if you have other questions.
Thanks for reverting, Melissa/BeBe…
Just wanted to make sure..😊
Your Lemon cake did not work for me, but your Red Velvet!!!!!
Cannot thank you enough for the recipe, and for sharing!
It’s heirloom stuff, one of the best I’ve ever tried, God bless you abundantly!
Thanks once again🤗🤗