I have always wanted to make a from-scratch pumpkin spice cake.   But, I did not want a cake with so many ingredients that my head spin. You know the one with twenty spices, some butter and some oil and some creaming.  You get the idea right…  While those are great, I wanted to make something easy.  You can’t blame me because around this time of year, it gets dark super early, and that seems to affect my patience.

You are going to love this pumpkin spice cake.  It moist, delicious, and filled with pumpkin flavor.

The cream cheese frosting brings it to the next level. Plus, it satisfies all of your pumpkin cravings.  If you are anything like me, you cannot resist anything made with pumpkin (especially those pumpkin biscotti from Trader Joe’s).  The cake is made in one bowl.  Yup, there is no mixer needed; a whisk is all you need.  Nevertheless, I welcome any recipe that can be made in one bowl.

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The result equals lots of compliments.

Let’s talk about the cake… Cake flour is used to give the cake a tender crumb. Also, I used oil instead of butter because I wanted the cake to be extra moist. The addition of the pumpkin puree also adds to the moistness of the cake.   For the pumpkin spice, I used Trader Joe’s pumpkin spice (love, love their combination of spices) and added some cinnamon to bump up the flavor.  You’re welcome.

To make three layers scale the recipe to one and a half times the recipe using the chart found here.

I frosted the cake with a delicious pumpkin spice cream cheese frosting.

The pumpkin spice cream cheese frosting is the right amount of tang and flavor.  You really can’t go wrong here.  Play around with the flavors.  Feel free to add more pumpkin spice to the frosting.

Pumpkin Spice Cake with Pumpkin Spice Cream Cheese Frosting

This from-scratch pumpkin spice cake is so easy and delicious your guest will definitely ask for more. The pumpkin spice cream cheese frosting brings the flavor to the next level.

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Servings 20

Ingredients

  

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Ingredients Cake

• 2 1/4 cups cake flour
• 1 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 3 eggs
• 1 can pumpkin 15 oz can
• 3/4 cup vegetable/canola oil
• 1 tsp vanilla

Ingredients Frosting:

• 1 stick butter
• 1 8 oz cream cheese
• 5 cups confectioners’ sugar
• 1 tbsp pumpkin spice
• 2 tbsp heavy cream optional

Instructions

 

Directions Cake:

• Preheat the oven to 350F and line and butter two 8x2 cake pan.
• Mix the cake flour, salt, pumpkin spice, cinnamon, and baking powder together and set aside.
  
• Add the canned pumpkin
  
• In a large bowl add the oil, sugar, eggs, and vanilla and whisk together to combine.
  
• Add the dry ingredients to the batter and stir until combined. Do not over mix.
  
• Fill each baking pan with the cake batter evenly, then bake for about 30-35 minutes or until the center is set and a toothpick comes out clean.
• Set aside cake to cool completely before adding frosting to the cake.

Frosting

• Beat the butter until fluffy
• Then add the confectioners’ sugar and the pumpkin spice
• Slowly add the heavy cream 1 tablespoon at a time
• Add the cold cream cheese and mix until combined. If it is too thick add another tbsp of heavy cream
• You should have enough to frost and fill the cake or eat off the spoon

Tried this recipe?Let us know how it was!