Pumpkin Spice Cake
Today, I'm sharing our popular scratch Pumpkin Spice Cake recipe with you!
Just as with our moist homemade spice cake recipe, this is a fall cake that you are going to want to come back to again and again.
It is so soft and tender, and should be a staple for fall celebrations!
Table of Contents
Why we Love It
There is so much to love about this Pumpkin Spice Cake!
- Soft texture and tender crumb
- Warm, cozy flavor
- Crowd pleasing fall dessert, perfect as a fall birthday cake recipe, Thanksgiving cake recipe, and more!
- Delicious with any sort of cream cheese frosting, but we love it with spiced cream cheese frosting!
We have several favorite fall cake recipes in our Cake Recipes Section, including Sweet Potato Cake, Maple Pound Cake, Gingerbread Cake, and Apple Spice Cake. However, this delicious homemade Pumpkin Spice Cake tops our list!
How to Make Pumpkin Spice Cake
You can find the full, printable Pumpkin Spice Cake recipe card further down in this post, but here is a quick rundown of our steps!
- First, preheat oven to 350. Grease & flour three 8 inch pans. We also like to line our cake pans with parchment paper.
- In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and take on the texture of moistened sand. Scrape the sides and bottom of the bowl.
- In another bowl combine eggs, vegetable oil, pumpkin puree, milk and vanilla. Whisk until well blended, set aside.
- With the mixer on low speed, slowly add approximately half of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
- Divide the cake batter between the three prepared pans and bake at 350 degrees F for 30-35 minutes or until a wooden skewer comes out clean or with just a few crumbs attached. Let it cool in the pans for 10 minutes on a wire rack and then turn out.
Recipe FAQs
Other Favorite Fall Cakes!
We have SO many favorite cakes for fall. Here are a few more.
Some of our most popular are our Carrot Cake Recipe, Easy Pumpkin Spice Cake, Applesauce Cake, and Gingerbread Cake.
For more favorite fall cake recipes and tutorials, make sure to check out our Fall & Thanksgiving Roundup Post! You'll also find a delicious recipe for homemade pumpkin cupcakes! Make sure to check out our collection of classic Thanksgiving cakes as well!
We hope that you enjoy this fantastic homemade Pumpkin Spice Cake recipe. It's the only scratch Pumpkin Spice Cake recipe that you'll ever need.
We have lots more Cake Recipes for you to scroll through, including cake recipes from scratch and cake mix recipes.
We also have many Cake Decorating tutorials for you as well!
Here are a few of our favorite cake decorating tutorials for fall:
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Pumpkin Spice Cake {Scratch Recipe}
Ingredients
For the Pumpkin Spice Cake Layers
- 2 ¾ cups (360g) all purpose flour
- 1 Tablespoon (15g) baking powder
- 1 teaspoon (5g) baking soda
- 2 teaspoons (6g) cinnamon
- 1 teaspoons (2)g nutmeg
- ½ teaspoon ginger
- 2 cups (400g) granulated sugar
- ½ teaspoon (3g) salt
- 1 ½ sticks (170g) unsalted butter, softened. It should easily dent when pressed but not be overly soft through and through.
- 4 large eggs, room temperature.
- ¼ cup (54g) vegetable oil
- 15 oz (425) Canned Pumpkin (not pumpkin pie filling)
- ½ cup (121g) milk
- 1 teaspoons (4g) vanilla extract
FOR THE SPICED CREAM CHEESE FROSTING:
- 3 sticks (340g total) unsalted butter, softened
- 339 grams (12 oz) cream cheese, softened (we used 1 ½ packages)
- 1 teaspoon (2g) cinnamon (Adjust amount to your liking)
- ½ teaspoon (1g) nutmeg (Adjust amount to your liking)
- 1 teaspoon (2g) ground ginger (Sift if clumpy. Adjust amount to your liking.)
- 6 - 6 ½ cups confectioners’ sugar (Sifted. Adjust amount to your liking.)
- 2 teaspoons (8g) vanilla extract
Instructions
For the Pumpkin Spice Cake Layers
- This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
- In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
- In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
- Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately ½ of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
- Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
To Prepare the Frosting
- Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.
Have you tried making cupcakes with this recipe? How would the baking time differ?
Hello, can this recipe be used for a Bundt? I have people asking me to make a pumpkin pound. Thank you.
Hi Jackie, Yes, the recipe will work well as a bundt cake.
Would this recipe work for a pumpkin roll?
We have only made the recipe as written so I can't be sure how it works as a roll cake.
Hi BeBe-
I know I asked this before so please excuse me for asking again. You did say I could use this recipe for a pound cake. Im going to bake in a 325 degree oven, but Im unsure on the bake time. What are your thoughts?
Hi Jackie, yes this recipe should work just fine baked in a bundt pan.
I would check it at the 45-50 minute mark, but sometimes bundt recipes take a bit longer. When the cake springs back to the touch and a toothpick comes out clean (or with just a few moist crumbs attached), it's ready.
How will the time change if I were to use 3- 6” rounds.
A 6 inch round pan will hold 2 cups of batter. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
To up the health factor, I switched out the regular flour for whole wheat flour. I doubled the spices. And, to make it more creamy and moist, I replaced 1 cup sugar with a packet of vanilla pudding. (I just added the pudding powder to the dry ingredients.)
The result was pleasing not only to me but also to people who tried it at the church potluck! :)
Hi I think the recipe has been deleted, any chance you can modify so it is visible? thank you!
Hi Tiffany- Fixed! That is very strange- thanks for letting us know!
I am not able to find the ingredients with the measurements, they seem to be missing.
Hi! Thanks for letting me know! It is fixed.
My great grandson asked for pumpkin cake for his birthday dessert. I chose this recipe and everyone loved it. It was so good. Thank you
Hi Jody, Thanks for posting your nice comments on the recipe!