Dessertscakemehometonight5.0
Pumpkin Spice Cake
Pumpkin spice cake iced with pumpkin spice buttercream is the perfect dessert for fall. Moist and tender pumpkin cake flavored with cinnamon, cloves, ginger, allspice, and nutmeg, iced with a light and fluffy pumpkin spice buttercream frosting.
👥 14 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 1h🔥 Cook: 35 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- spatula
- knife
📝 Preparation Steps
1
Pumpkin Spice Cake
2
Preheat oven to 335° F and prepare cake pans with nonstick cooking spray and parchment circles. See blog post and equipment for pan sizes.
3
In a large mixing bowl, combine all-purpose flour, baking powder, salt, and pumpkin pie spice. Whisk to combine and set aside.
baking powder3 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp salt½ tsp pumpkin pie spice2pumpkin pie spice2 tsp
4
In a separate mixing bowl, combine light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
light brown sugar1 cupeggs (room temperature)3vanilla extract2 tsp
5
Add in pumpkin puree and sour cream. Whisk until smooth.
6
Pour the dry ingredients into the wet ingredients and whisk until combined and smooth.
7
Portion the batter into the prepared cake pans. Use a kitchen scale for even layers. Spread the cake batter evenly using an offset spatula.
8
Bake the cakes for approximately ⏱️ 35 minutes until they bounce back when gently touched. Baking times may vary depending on what size cake pans you use.
9
Remove the cakes from the oven and allow the cakes to cool in the pan for ⏱️ 15-20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Level the cake layers using a serrated knife.
10
Pumpkin Spice Buttercream Frosting
11
In the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl with an electric hand mixer, whip room temperature butter for ⏱️ 5 minutes until light and fluffy.
12
Add in the powdered sugar in 2 parts, mixing on low speed in between each addition.
powdered sugar6 cups
13
Add in pumpkin puree, pumpkin pie spice, vanilla extract and salt. Mix on low speed until well combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
½ tsp pumpkin pie spice2pumpkin pie spice2 tspvanilla extract2 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp salt
14
Slowly drizzle in the heavy cream, continuing to mix on low speed.
heavy cream3 tbsp
15
Whip the buttercream on medium-high speed until smooth, creamy, and fluffy.
16
Assembling the Pumpkin Spice Cake
17
Place one cake layer on an 8 inch round cake board.
18
Use a large cookie scoop to portion out pumpkin spice buttercream frosting onto the cake layer. Spread using an offset spatula.
19
Place the next cake layer on top and repeat the above process.
20
Place the final cake layer bottom-side up on the cake.
21
Spread a thin layer of frosting on the top and sides of the cake to create a crumb coat.
22
Chill the cake for ⏱️ 30 minutes in the refrigerator.
23
Frost the top and sides of the cake in a thick layer of buttercream using an offset spatula. Smooth with a bench scraper to create smooth sides or add some texture with an offset spatula.
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