baked

twist

Autumn Pumpkin Spice Cake with Creamy Frosting

A stunning pumpkin spice cake decorated with creamy frosting and autumn leaves, perfect for fall celebrations.

Jump to Recipe
Print Recipe
A stunning pumpkin spice cake decorated with creamy frosting and autumn leaves, perfect for fall celebrations.

This Autumn Pumpkin Spice Cake is a celebration of the season, offering a warm and inviting flavor profile that perfectly captures the essence of fall. The combination of pumpkin and spices creates a moist cake that is sure to be a family favorite all year round. Topped with a creamy frosting and adorned with vibrant autumn leaves, this cake not only tastes exquisite but also makes for a striking centerpiece for any occasion.

The origins of pumpkin spice cake can be traced back to traditional fall recipes that utilized seasonal ingredients, particularly pumpkin. As pumpkins are harvested in the autumn, they became a staple in many kitchens, leading bakers to create delightful desserts that showcased this versatile gourd. This cake draws inspiration from these rich culinary traditions while incorporating modern baking techniques to enhance its flavor and texture.

This recipe is perfect for a variety of occasions, from cozy family gatherings to festive holiday celebrations. It serves beautifully at Thanksgiving, birthdays, or even seasonal tea parties. Paired with a warm cup of spiced tea or coffee, this pumpkin spice cake provides a comforting and delicious way to enjoy the flavors of the season.

A stunning pumpkin spice cake decorated with creamy frosting and autumn leaves, perfect for fall celebrations.

Autumn Pumpkin Spice Cake with Creamy Frosting

Recipe by Mary Clarkson

Difficulty

Intermediate

Servings

12 servings

Prep time

20 Mins

Cooking time

30 Mins

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 cup pure pumpkin puree
  • 4 large eggs
  • 1 cup unsalted butter (for frosting)
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Buy Ingredients on Amazon

When you purchase ingredients through our site, we may earn an small commission.

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt.
  3. In another bowl, whisk together 1 cup of granulated sugar, ½ cup of brown sugar, and ½ cup of vegetable oil until well combined.
  4. Add 1 cup of pure pumpkin puree and 4 large eggs to the sugar mixture, mixing until smooth.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the frosting, beat 1 cup of unsalted butter until creamy, then gradually add 4 cups of powdered sugar, ¼ cup of heavy cream, and 1 teaspoon of vanilla extract.
  10. Once the cakes are completely cool, spread frosting between layers and on top of the cake.
  11. Decorate with autumn leaves and serve.

Nutrition Facts

Calories

350

Carbs

40

Protein

3

Fats

20