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!
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. It will be fine to bake in a bundt. Fill your bundt pan no fuller than 1 1/2 inches from the rim of the pan.
I made cake and everybody loved it! Thank you!
What tip did you use to decorate the sides?
Hi Michele, you can achieve the ruffled effect with a 104 petal tip. Right after crumb coating, start at the bottom of the cake and work your way up for each row, moving back and forth with the fat end of the piping tip touching or almost touching the cake.
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.
Your recipe looks fabulous. Wondering what I could do to make this a two layer cake as I only have 2 cake pans. Does the recipe lend itself to cutting it down by …a third maybe ? Thank you for any suggestions.
Hi Amber, I have not tried cutting the measurements down, not quite sure what the measurements would be. Your could bake two layers and use the remaining batter to make cupcakes. If you decide to do that, fill the cupcake pan and refrigerate until the oven is available.
I absolutely love this cake recipe! This is my go to pumpkin cake recipe. It is moist and full of flavor. Thank you!!
Hi Aimee, Thank you so much for your nice comments on the recipe!! It is one of my favorites also.
This is the BEST Pumpkin Spice cake ever! I’ve made it twice and it’s excellent!
Could the cake be made in advance and frozen, to be thawed and iced later?
Just finished making this cake. . For the frosting I used 6 1/2 cups of confectioners sugar. This wass confusing . Was I supposed to use 6 cups???????
Hi Linda, You could use the 6 cups or 6 1/2 cups or more if needed ( I will add “more if needed” to the recipe). You can add powdered sugar until it reaches the desired spreading consistency. If it becomes too stiff, just add a bit more milk (add 1 teaspoon at a time because a little goes a long way)
Hello I was wondering how many people this cake served?
Hi Grace, You should be able to serve 15 people a party size serving.
oh my god…. i tried your recipe and it turned out more than i was expecting….. super soft, light n taste is divine…. was nervous because using pumpkin in cake for first time but again its super tasty….. thank you for this wonderful and so easy to follow recipe ….
Hi Faiza, Wonderful!! I’m so happy you gave the recipe a try and liked it! Thanks so much for your nice comments!
Is that degrees celcius or Fahrenheit?
Hi would I double this recipe for a 12×17 sheet cake? Thank you and this is a wonderful cake too!
Hi Monica, are you making a one layer sheet cake? If so, yes you will need to double the recipe.
You ladies have done it again! Soooooo good! I made it into cupcakes. It makes 28 in case anyone is wondering. I am making 120 for our teachers before the fall break. I didn’t use the cream cheese frosting because these will be sitting out for a bit. I used a caramel swiss merengue buttercream and topped it with chopped pecans. I am thinking about making my spicy pecans and using those instead for an extra kick. Thanks so much for sharing your recipes with us.
i’ll be trying out your marble cake this weekend for a cat cake. Meow! Happy thanksgiving!
How do you store this cake. I plan to make tonight for tomorrow evening?
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.
https://www.melissassouthernstylekitchen.com/homemade-pumpkin-puree/
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??
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?
Hello, can this recipe be used for a Bundt? I have people asking me to make a pumpkin pound. Thank you.
Hi Jackie, Yes, the recipe will work well as a bundt cake.