Pumpkin Spice Cake With Cream Cheese Frosting

This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge.

Course Dessert
Cuisine American
Keyword cream cheese frosting
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 cups
Calories 1909 kcal


Pumpkin Spice Cake Ingredients

  • 14 oz AP Flour
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Cinnamon
  • 2 tsp Cloves
  • 2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1 tsp Salt
  • 8 Large Eggs
  • 12 oz Sugar
  • 3 oz Light Brown Sugar
  • 12 oz Pumpkin Puree
  • 6 oz oil
  • 2 tsp Vanilla
  • 4 oz Buttermilk
  • 12 oz Melted Butter

Cream Cheese Frosting Ingredients

  • 12 oz cream cheese room temp
  • 12 oz unsalted butter room temp
  • 3 lb powdered sugar
  • 1 tbsp clear vanilla
  • 1/2 tsp salt
  • 1 tsp Vanilla


Cake Instructions

  1. NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly.

    Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.

  2. Combine your flour, baking soda, baking powder, spices and salt in a bowl and whisk together to combine. Set aside. 

  3. In the bowl of a stand mixer, add your eggs, sugar, brown sugar and vanilla. Mix on low with the paddle attachment. You can also do this by hand with a whisk if you don't have a mixer. 

    Mix until smooth

    Add in your pumpkin puree, oil, melted butter and buttermilk and mix until smooth

  4. Add in your dry ingredients one cup at a time until all your dry ingredients are incorporated and your batter is smooth. Do not over-mix. 

  5. Pour batter into 8"x2" tall prepared cake pans. Bake the cakes for 40-50 minutes until the center of the cake is set. Let cakes cool ten minutes and turn out onto a cake rack to fully cool before frosting. 

Frosting Instructions

  1. Cream the softened butter with the paddle attachment until smooth. Add in your softened cream cheese and continue creaming on low until fully incorporated and smooth. 

  2. Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.

  3. For a whiter buttercream, add white food coloring. Store leftover buttercream in the fridge for up to a week or freeze up to 6 months. 

Recipe Notes

This buttercream cannot be left out for more than 4 hours.

Nutrition Facts
Pumpkin Spice Cake With Cream Cheese Frosting
Amount Per Serving (0.25 cups)
Calories 1909 Calories from Fat 801
% Daily Value*
Fat 89g137%
Saturated Fat 54g270%
Cholesterol 417mg139%
Sodium 1292mg54%
Potassium 385mg11%
Carbohydrates 268g89%
Fiber 3g12%
Sugar 223g248%
Protein 15g30%
Vitamin A 9610IU192%
Vitamin C 1.8mg2%
Calcium 171mg17%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.