Pumpkin Spice Cake is a delightful treat that brings together the warmth of cozy spices and the rich, smooth flavor of pumpkin. This cake is moist and tender, with a perfect balance of cinnamon, nutmeg, and cloves that make each bite feel like a little fall celebration. It’s the kind of dessert that smells amazing while baking and tastes even better with every forkful.
I love making this cake when the weather starts to cool down because it fills the whole house with that comforting pumpkin spice scent. One simple tip I’ve learned is to make sure not to overmix the batter so the cake stays soft and fluffy. Sometimes, I even add a handful of chopped nuts or chocolate chips for a little surprise in each slice.
This cake feels perfect for sharing with friends and family, especially with a cup of hot coffee or a glass of milk. I often bring it along to potlucks or weekend gatherings, and it always disappears fast because everyone loves that cozy, homemade flavor. For me, pumpkin spice cake is more than just dessert — it’s a warm hug on a plate.
Key Ingredients & Substitutions
Pumpkin Puree: I use canned pumpkin puree for its smoothness and consistent flavor. If fresh pumpkin is available, roast and puree it, but make sure it’s not watery. Avoid pumpkin pie filling since it has extra spices and sugar.
Spices: Cinnamon, ginger, nutmeg, and cloves give the cake its cozy pumpkin spice flavor. If you don’t have all, using just cinnamon and nutmeg still works well. Freshly ground spices taste best!
Butter & Sugars: Softened unsalted butter creates a tender crumb. Using both brown and granulated sugar adds a nice balance of moisture and sweetness.
Buttermilk: This keeps the cake moist and tender. No buttermilk? Mix ½ cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 mins as a substitute.
Cream Cheese Frosting: The tangy cream cheese balances the sweet spices perfectly. For a lighter option, try Greek yogurt mixed with a bit of honey or powdered sugar.
Walnuts: Chopped nuts add crunch and texture. You can swap with pecans or skip nuts if you prefer a nut-free cake.
How Do You Get a Moist and Tender Pumpkin Cake?
The secret is in mixing and baking with care. Here’s how:
- Cream Butter and Sugars Thoroughly: Beat until light and fluffy to trap air, which helps the cake rise.
- Alternate Ingredients: Add dry ingredients and buttermilk alternately, starting and ending with dry. This prevents overmixing and keeps the texture soft.
- Don’t Overmix: Mix just until combined. Overmixing can make the cake tough.
- Use the Right Bake Time: Bake until a toothpick comes out clean but don’t overbake. The cake should be springy to touch.
Let the cake layers cool completely before frosting. This prevents the frosting from melting and sliding off, keeping your layers neat and clean. Press nuts gently on the frosting for even coverage without damaging the cake’s edges.
Equipment You’ll Need
- Two 9-inch round cake pans – perfect for baking even layers that stack nicely.
- Electric mixer (hand or stand) – makes creaming butter and sugar easy and smooth.
- Mixing bowls – for combining dry and wet ingredients separately and efficiently.
- Rubber spatula – great for scraping down bowl sides and folding ingredients gently.
- Cooling racks – help the cakes cool evenly and prevent sogginess.
- Offset spatula or butter knife – useful for spreading frosting evenly over the cake.
Flavor Variations & Add-Ins
- Add 1 cup chopped dark chocolate or chocolate chips for a sweet contrast to the spices.
- Swap walnuts for toasted pecans to add a buttery, rich crunch that pairs well with pumpkin.
- Mix in ½ cup shredded coconut to give a chewy texture and subtle tropical hint.
- Include a teaspoon of espresso powder in the batter to enhance the spices’ depth without adding coffee flavor.
How to Make Pumpkin Spice Cake with Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- 1 cup chopped walnuts or pecans
How Much Time Will You Need?
The whole process will take around 1 hour and 15 minutes. This includes about 20 minutes to mix your ingredients and prepare the batter, 30-35 minutes to bake the cake layers, and about 20 minutes to prepare and frost the cake. Don’t forget to allow the cake layers to cool fully before frosting, plus an optional 30 minutes chilling time to set the frosting before slicing and serving.
Step-by-Step Instructions:
1. Prepare and Preheat
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
2. Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves, and salt. This keeps your spices and leavening well combined.
3. Cream Butter and Sugars
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together. Mix for about 3-4 minutes until the mixture is light and fluffy — this helps make your cake tender.
4. Add Eggs and Pumpkin
Beat in the eggs one at a time, making sure each is fully combined before adding the next. Stir in the pumpkin puree and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients
Alternately add the dry mix and buttermilk to the pumpkin batter, starting and finishing with the dry mix. Stir just until everything is combined to avoid tough cake.
6. Bake the Cake
Divide your batter evenly between the two prepared pans. Bake for 30-35 minutes. When a toothpick inserted in the center comes out clean, your cakes are ready! Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Prepare the Frosting
Beat the softened cream cheese and butter in a large bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
8. Assemble Your Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of cream cheese frosting evenly on top. Add the second cake layer, then spread the remaining frosting all over the top and sides of the cake.
9. Add Nut Garnish
Gently press the chopped walnuts or pecans onto the sides of the frosted cake for a delicious, crunchy finish.
10. Serve and Enjoy!
Chill the cake for about 30 minutes if you like your frosting a bit firmer. Then slice, serve, and enjoy this moist and warmly spiced pumpkin cake with its creamy frosting topped with nuts!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! To use fresh pumpkin, roast it until soft, then puree it until smooth. Be sure to drain any excess moisture to keep your cake from becoming soggy.
How Should I Store Leftover Pumpkin Spice Cake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the cake tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Can I Substitute the Nuts in This Recipe?
Yes, you can swap walnuts for pecans or almonds based on your preference. If you have a nut allergy, simply skip the nuts or replace them with toasted seeds like pumpkin or sunflower seeds for extra crunch.
Is It Okay to Make the Cake Layers Ahead of Time?
Definitely! You can bake the layers a day ahead, wrap them tightly in plastic wrap, and refrigerate. Bring them to room temperature before frosting for the best results.
