Ahhhh….today I’m sharing by favorite scratch Pumpkin Spice Cake Recipe with you! You need this recipe in your life.
There is SO much flavorful pumpkiny goodness happening in every slice! Just look at that gorgeous color!
Pumpkin Spice Cake is a must for the season, and of all of the Pumpkin Cake recipes we’ve tried, this one tops them all.
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!
Pumpkin Cake (Scratch Recipe)
Ingredients
- 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
- 2 teaspoons (8g) vanilla extract
Directions
- (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!
May I add some milk into the ingredients? I think it will be more delicious.
Hi StefZero, possibly you overlooked that the recipe does have 1/2 cup milk, I’m not sure how it would turn out if you add more.
Is this recipe sturdy enough to cover in fondant? I have my first wedding cake booked for October and the bride has requested a pumpkin spice cake. What filling and frosting covering would you recomend? I am concerned about muxing too many flavors (I.e. Pumpkin spice cake, spice cream cheese frosting between layers, buttercream for a crumb coat and fondant to cover cake). Any advise would be appreciated! I am fairly new at this and typically just do cake of chocolate or vanilla. Thanks!
Hi CakeFlower, The recipe is dense enough to be covered in fondant. My favorite frosting and filling for spice cake is cream cheese. It could be just a plain cream cheese, though I do not think the flavors you mentioned would be a problem. I think it would be good. The cake would need refrigeration because of the cream cheese and that might not be possible. You could use a flavoring such as LorAnn Cream Cheese Flavoring in your usual buttercream recipe. I have not tried it so I don’t know how true the flavor is. Since the wedding is not until Oct. that gives you time to give it a try. I hope all goes well.
Here’s a hybrid cream cheese buttercream I found on internet. (Glorious Treats). It crusts well enough that I can use under fondant. For pumpkin cake, I use a full cream cheese frosting (you can add 4oz cream cheese to this recipe) to fill cake, and this hybrid to frost if going under fondant
½ cup (1 stick/8 Tablespoons) unsalted butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy cream, heavy whipping cream (or milk
Directions:
*Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream
Does this make 3 layers that are a full 2″ each? I’m doing a tiered cake and I want to end up with a 4″ tier. Thanks
Hi Amy, I’m not positive but I think that each layer is probably 1 5/8 or 1 3/4 inch tall. Are your tiers going to have 3 cake layers? If so you will have no problem getting a 4 inch tier. Also, the filling will add additional height.
I just made this cake for my uncles 80th birthday and it was wonderful. It was moist and the frosting tasted so good! This is definitely a keeper! I loved the spiced in the frosting!
Hi kdawn22, Thank you very much for leaving your thoughts on this recipe!! I am happy that you liked it!!
I may be a little computer impaired but I am trying to print this pumpkin recipe but do not see the print option. Your recipes usually print out so pretty with your logo at the top. I had to cut and paste this one into word (not as pretty)! :D Am I just missing it?
Thanks!
Hi Kari! It’s not you! ;0)
We’re reformatting our recipes and I haven’t made my way all the way through the list just yet. I’ve just updated this one for you so that you can print it now ;0)
Thank you!
Hi can I use canned pumpkin pie filling as I can’t find just pumpkin in a can
Hi Rima, I’m sorry pumpkin pie filling will not work, it needs to be 100% pure pumpkin.
I made a giant donut cake and cupcakes with this recipe. It tasted just like pumpkin pie! It was delicious!!! Thank you for this wonderful recipe!
~Jennifer
Hi Jennifer, Thank you for posting your thoughts on the recipe. I’m so happy you like it!
I made this cake for Halloween. It was so delicious and moist. It was such an easy recipe to follow – especially putting all the ingredients together. My family loved it!! I will be using this recipe again!
Hi Lisa, I’m so happy that you liked the recipe, it looks great in the photo! I love this recipe too- it’s a great one for fall! xo
Hello! I love this cake and want to use it for a layer of my Christmas cake but can’t refrigerate it. Is there another combination of frosting and filling that wouldn’t use cream cheese that you think would taste good? Any suggestions would be greatly appreciated! Thank you!
Hi Nikki, I don’t know the flavor of your other layers, but if they are vanilla you could use the Classic Vanilla Buttercream recipe from the recipe section adding 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to make a Spiced Buttercream Frosting. You can increase the amount of spices to get the flavor you want. Hope this helps.
This recipe is really good my daughter just happen to stumble upon it and asked me to make it for her since she loves pumpkin, the frosting is amazing .Best pumpkin cake recipe ive ever made.
Hi Regina, Thank you so much for posting your review of the recipe. I’m happy you like the recipe!!
Hi,
This looks delicious and I would love to give it a try except in Australia we don’t have canned pumpkin. Whay would you suggest doing instead? Using fresh, puréed pumpkin?
Can you please explain how you piped the frosting? Thanks!
Do you think i can make it with fresh pumpkin? I have so many in my garden.. how would i do it ?
I made this for a dinner party and it turned out so well! I’d never used the reverse creaming method before. Do you prefer it for this recipe? How does it turn out with the traditional creaming method? I only have two cake tins so mine was a bit stodgy because I overloaded them. But still so good! Quite the hit for our fall themed dinner. Next time, I’ll be buying another cake tin.
Hi Kim, We do like the reverse creaming method. We like the texture of the cakes. The reverse creaming will give you a slightly more dense cake that does not rise quite as high. It will have a finer crumb and a velvet texture. We also like the conventional creaming method and some of our recipes use this. The cake will have a lighter, fluffier texture. It is all personal preference. You can definitely use the traditional creaming method this recipe. I would suggest that you re-write the recipe as traditional just so no ingredient would be left out. Thank you for your post, I’m happy you and your guest like the cake. It is perfect for fall.
Instead of using 3-8 inch round pans would it work in a Bundt pan.
Hi Rtotely, Yes, it can be baked in a bundt pan. This recipe makes approximately 6 1/2 batter. What size bundt pan will you be using? A 10 inch bundt pan will need 12 cups batter.
I made cake and everybody loved it! Thank you!
Thanks so much for your feedback, Norma! Your cake is beautiful!
Hi, I am going to make these as cupcakes this weekend. Looks yummy! I was wondering about the bleached flour and what the benifits of using it versus regular flour. Thanks!
Hi Terri, Bleached flour has less protein so the cake or cupcakes baked with it will have a softer texture. The difference between bleached and unbleached is slight. It will be fine to use either flour with the recipe.
If doubled, would this be enough batter for one 8″ round pan and two 7″ round pans and a 6″ pan?
Thank you!
Hi Justine, Yes, doubling the recipe will give you enough batter with some left over for a few cupcakes.
Was wondering if I add vanilla to the creme cheese frosting and how much if so.I noticed it calls for vanilla in the directions but doesn’t tell how much.much needed help.thanks
Lauren I noticed the same thing so I just added the vanilla to the frosting mix right before the milk the recipe says 2 teaspoons. Good luck! 😉
@Lauren- Thanks for pointing this out! I’ve just updated this to say 2 tsp. as Norma said above. Sorry about that! ;0) -Hope you enjoy it!
Thankyou so much
The batter was rather thick is that how it’s supposed to be?
Hi Cathy, I did not make a note about the thickness of the batter so I’m not sure about that. I hope you like the cake.
After making pumpkin pie I have 300g left of pumpkin and I want to make this cake. What can I use to substitute for the remaining 125g of pumpkin required in this recipe?
Hi Edward, I think you could use a cooked and mashed sweet potato and not lose the pumpkin flavor in the cake. If you have to make a trip to the grocery store, it would be easier to buy a can of pumpkin. Hope all goes well.
Hi ladies!!!! Is this cake okay to crave with?
Can you use fresh pumpkin
Hi Angela, I think it would be fine to use fresh cooked and pureed pumpkin that equals 15 ounces (425g)
Hi Irrka, I’m sorry I missed your question earlier this month. I think this cake recipe would be fine to do some simple carving. It would be best to carve while partially frozen.
This cake turned out fantastic. Moist and tasty. Thank you for the substitute suggestion. However, I ended up scaling the recipe down to 3/4 instead of adding a substitution and baked it in a 9×13 baking pan. Not as pretty but tasted so good. I used 1 cup of sugar instead of 1.5 cups.
Thanks Edward, happy to hear it!
Is this for 3 cake pans? OR do I need to make 2 x the amount? Thanks!
Hi Maryellen, I baked the cake in three 8 inch pans.
I’m so happy to find this delicious-looking recipe! Would it work to bake it in a 9×13 or 10.5 x 15.5 cake pan? What would you advise in regards to baking time/temp?
Hi Katy, It would work to bake in a 9×13 pan. Bake at 350 degrees for 35 to 40 minutes. You could use 1 or 2 rose nails in the center of the pan for more even baking. It is not enough batter for the 10.5×15.5 pan with a single recipe
Hello I am making this cake for a fall party and am having a hard time on wether to do the spiced cream cheese frosting on it or to do a fluffy brown sugar frosting instead any ideas on which would be better is greatly appreciated.
Thankyou
Hi Heather, We have not used a brown sugar frosting, we’ll have to give it a try, it sounds delicious. I think either will be good with this recipe. Melissa and I are big fans of cream cheese frosting and use it often. The cake with cream cheese frosting will need to be refrigerated, taken out a couple of hours before serving to warm up a bit. This may weigh into your decision. Hope all goes well.
This was a extremely delicous cake…… We ALL LOVED IT,
Charlene, I am so happy you like it!! Thanks so much for leaving a comment!
I would love to try this recipe as I am facinated by the idea of pumpkin as a sweet filling. As I am in Australia, pumpkin is a savoury dish, not sweet. We don’t have pumpkin in a can, unless it is soup. Would pureed pumpkin suffice, and how much would I use in grams or millilitres?
Hi Devana, I think fresh cooked and pureed pumpkin should work for you. You will need 425 grams. The pumpkin that we used from a can is rather thick and not watery. Let us know how it goes.