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 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) (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!
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 .