Easy Pumpkin Spice Cake w/ Cinnamon Cream Cheese Frosting
“Made from scratch, moist, fluffy pumpkin spice cake recipe with cinnamon cream cheese frosting. Easy to make recipe and perfect for the holidays!”
I’ve been wanting a homemade pumpkin spice cake with cream cheese frosting all week! My grandmother makes the best from-scratch pumpkin spice cakes and sells them around the holidays. She even uses her own fresh pumpkin puree. (Here’s the recipe for homemade pumpkin puree incase you want to give it a try )
However since Grandma Barb is 2 1/2 hours away in the snowy mountains, my only option was to get my hind parts into that kitchen and make one myself! Thankfully this pumpkin spice cake recipe is crazy easy and the results are worthy of any bakery in my opinion.
If you’ve been looking for a homemade pumpkin spice cake recipe that’s moist, fluffy, and packs in all that old fashioned pumpkin flavor then here ya go! Oh don’t mention it, you’re more than welcomed!
Just be prepared for that delicious pumpkin spice aroma to float throughout your house, totally teasing you while this cake is baking. It’s heavenly. I topped this pumpkin spice cake with an easy cinnamon cream cheese frosting.
I have several cream cheese frosting recipes on my site so take your pick. Some nuts would have made this pumpkin cake sing from the rooftops. I didn’t have any though. So it didn’t sing. But gosh is this thing GUUUUUUD!!
Watch me make this Easy Pumpkin Spice Cake w/ Cinnamon Cream Cheese Frosting from start to finish!
Get the Recipe: Pumpkin Spice Cake w/ Cinnamon Cream Cheese Frosting
Ingredients
- 3 cups all-puprose flour
- 1½ teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup light brown sugar, packed
- 1 ⅓ cups white sugar
- 3/4 cup unsalted butter, softened
- 3 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin spice
- 1 ½ cup buttermilk
- 15 oz. 100% pure pumpkin, canned
CINNAMON CREAM CHEESE FROSTING
- 2 8 oz packs cream cheese, softened
- 1/2 cup butter softened, softened
- 1 teaspoon heavy whipping cream
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- cinnamon, as much as you like. Can also use pumpkin spice
Instructions
- Preheat oven to 275 F.
- Grease and flour 3 round ( 9-inch) cake pans. Set aside.
- In a large bowl whisk together flour, baking soda and salt. Set aside.
- In a large bowl cream together sugars and butter.
- Beat in each egg one at a time.
- Fold in vanilla and pumpkin spice.
- Add dry ingredients to wet ingredients, alternating with the buttermilk.
- Fold in pure pumpkin.
- Pour batter evenly into the cake pans.
- Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not overbake. Cake will continue cooking while it cools)
- Let cake sit in pans for 5-10 minutes before removing and placing on a cooling rack to cool completely.
- While cake is cooling make the frosting.
- Cream together cream cheese, butter and heavy cream.
- Mix in powdered sugar a little at a time until creamy.
- Fold in vanilla and cinnamon.
- Frost cooled cakes.
Video
Notes
I’ve made this cake twice and it fell apart on me both times… Why? I followed directions perfectly what am I doing wrong?
You most likely need to add little more flour. when i made this cake i added a little over 3 1/2 cups. it stayed moist for week. Also i cooked it longer than recommended because everyone oven is different i baked at 275 until i could stick a fork/toothpick in and it comes out clean. You just have to tweek the recipe here and there but other than that it is amazing,
I could not find the pumpkin puree. Can I use canned sweet potatoes instead?
I absolutely love your website. Every recipe I’ve tried has been spot on. This one was no different. I followed the recipe as printed and it turned out absolutely superb. I made it for my daughter’s 16th birthday. She LOVED it. Thanks so much for sharing.
I used a full cream cheese frosting (you can add 4oz cream cheese to this recipe) to fill cake, and this hybrid to frost if going under fondant. You could also use a flavouring such as LorAnn Cream Cheese flavouring in your usual butter cream recipe. It came out really well and all of my family members really liked it! Thanks a lot for posting this wonderful recipe!
Thank you for posting this recipe it was very delicious. I used homemade pumpkin purée but didn’t have enough so I put a few ounces of sour cream in as well. I ended up just using two 9inch cake pans so I had to bake it for about 45 mins at 275. It’s so moist and fluffy! thank you again 🙂
Made this cake yesterday and shared it with family members today. Even the non pumpkin loving ones liked the cake. Thank you so much for sharing the recipe.