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. Frosted with my thick and stable cream cheese frosting, I can't wait to make this cake every year! This cake is super versatile and can be made into cupcakes, bundt cake, and even mini loaves! Great for gift giving!
Servings 8 cups
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
- 48 oz powdered sugar
- 1 tbsp clear vanilla
- 1/2 tsp salt
- 1 tsp Vanilla
Preheat your oven to 350ºF Prepare two 8"x2" cake pans with cake goop or other preferred pan release
Combine your flour, baking soda, baking powder, spices and salt in a bowl and whisk together to combine. Set aside.
In the bowl of a stand mixer, add your eggs, sugar, brown sugar and vanilla. Mix on low with the paddle attachment until smooth. You can also do this by hand with a whisk if you don't have a mixer.
Add in your pumpkin puree, oil, melted butter and buttermilk and mix until smooth
While mixing on low, add in your flour mixture one cup at a time until all your dry ingredients are incorporated and your batter is smooth. Do not over-mix.
Pour batter into 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.
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.
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.
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.
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your cake batter does not break or curdle.
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting.
Serving: 0.25cups | Calories: 1909kcal | Carbohydrates: 268g | Protein: 15g | Fat: 89g | Saturated Fat: 54g | Cholesterol: 417mg | Sodium: 1292mg | Potassium: 385mg | Fiber: 3g | Sugar: 223g | Vitamin A: 9610IU | Vitamin C: 1.8mg | Calcium: 171mg | Iron: 4.2mg