Dessertscarlsbadcravings
Spice Cake with Pumpkin Puree
This pumpkin spice cake celebrates the warm and cozy flavors of fall in a lighter, eye catching cake that is guaranteed to impress at every occasion, plus it’s make ahead friendly and freezer friendly! This pumpkin spice cake recipe is a light and tender butter sponge cake, infused with warm pumpkin pie spice and layered with fluffy cream cheese whipped cream sweetened with real maple syrup and topped with crunchy toasted pecans. Are you drooling yet? In this pumpkin spice cake recipe post, I’ve included step by step photos, tips and tricks and everything you need to know about how to make this pumpkin spice cake a tender success!
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
- cutting board
📝 Preparation Steps
1
CAKE
2
Preheat oven to 350 degrees F. Line the bottom of two 8-inch round cake pans with parchment paper. Grease pans with cooking spray WITH FLOUR or grease and flour pans; set aside.
3
Whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt together in a bowl; set aside.
ground cinnamon1 teaspoonsbaking powder1 teaspoonbaking soda1 teaspoonsalt1 teaspoonunsalted butter (melted and cooled)8 tablespoonsteaspoon salt1/4
4
Using a stand mixer fitted with the paddle attachment, beat sugar, melted butter and eggs on medium high speed until pale and fluffy, about three minutes. Reduce speed to low, add pumpkin and vanilla and mix until combined. Slowly add the flour mixture and mix on low until only few small flour streaks remain.
large eggs (at room temperature)3
5
Divide batter between prepared pans and level. Bake for ⏱️ 22-28 minutes OR until a toothpick comes out with a few moist crumbs, rotating pans halfway through baking.
6
Let cakes cool on a wire for ⏱️ 10 minutes, then invert each cake onto a large plate, discard the parchment, and re-invert back onto the lightly greased rack. Let cool completely.
7
MAPLE CREAM CHEESE WHIPPED CREAM
cream cheese (at room temperature)8 ounces
8
Meanwhile, make the whipped maple frosting. Add cream cheese, sugar, maple, vanilla, orange juice and salt to a large bowl. Beat with a handheld mixer at medium-high speed until light and fluffy, 1 to ⏱️ 2 minutes, scraping down sides as needed.
cream cheese (at room temperature)8 ouncesorange juice1 teaspoonsalt1 teaspoonunsalted butter (melted and cooled)8 tablespoonsteaspoon salt1/4
9
Reduce speed to low and add heavy cream in slow stream, then increase speed to medium-high and beat until stiff peaks form, about ⏱️ 2 -3 minutes more. Refrigerate until the cakes have cooled completely.
heavy cream (chilled)1 cup
10
ASSEMBLE
11
Transfer the cooled cakes to a cutting board. Use a long-serrated knife to score the cakes in half all the way around before cutting. This way, you are not slicing straight through the cake and coming up uneven on the other side.
12
Place one cake round on a plate or pedestal, then spread 1/2 cup of frosting evenly over the top spreading to within ¼” of the edge. Repeat with remaining cake layers and frosting. Sprinkle pecans over top.
13
How to Serve
14
This cake tastes best served at room temperature. Remove the cake from the refrigerator at least ⏱️ 30 minutes before serving to take the chill off. I suggest slicing the cake while it’s still cold and then letting it sit at room temperature because the cake will be firmer and easier to slice when it’s fresh from the fridge.
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