Pumpkin Cake

pumpkin spice cake

Pumpkin Cake!

I’ve made another cake. So sue me! And it was for another collaboration with my girls, Alex and Anna. I guess I just think of throwing a party and know that we need a cake. As the goddess, Julia Child always said “A party without cake is just a meeting”. So for this Halloween bash I knew I wanted to make a cake with pumpkin spice because who doesn’t love everything pumpkin? Okay, I know there are plenty of you that don’t. I used to despise everything pumpkin, but then I started trying new things and realized I do like pumpkin, just not in pie! Haha. Basically I love pumpkin now, but pumpkin pie by itself is not my jam.

This cake was a fun way to tie together the pumpkins on the table and the pumpkin flavor we love in fall. The last collab we did was based all around the wonders of fall and those deep beautiful colors you find in autumn. But this time, we took another approach to fall. It’s a more feminine, bright version that we laid out for this Halloween table. So many pumpkins, a beautiful cement skull by Anew Nature, and gorgeous blooms once again from Trader Joes. And my girls brought all types of amazing treats. Below is a little menu of the things we made for this fun Halloween bash! I don’t have the soup recipe up yet, but it’ll be coming at ya soon! It’s so yummy and easy…cuz you know I don’t like complicated ones!

Other Blogger Recipes:

Flowers for Halloween Party:

I used all the same florals that were on the table for the cake as well. So to make the little bouquets I used a few different flowers: eucalyptus, hydrangeas, and small gerbera daisies. I always thinking picking 3 or more different kinds of flowers or greens can help with the texture of a vase and also a cake. I prefer the quarter or half decorated cakes as well. So pick a few flowers, greenery and build it until it makes sense to you! Add an apple or two and make it as full as you’d like.

Cheers to the second successful collaboration with my lovelies. I’m so happy to have these wonderful relationships with such strong women. Community over competition. Let me know your favorite Halloween treats in the comments below!

Ingredients for Cake:

  • flour
  • baking soda
  • salt
  • pumpkin spice seasoning
  • unsalted butter, softened at room temperature
  • white sugar
  • brown sugar
  • eggs
  • vanilla extract
  • pumpkin puree (15 oz)
  • milk

Ingredients for Frosting:

  • unsalted butter, softened at room temperature
  • cream cheese, softened at room temperature
  • powdered sugar, sifted 1-2 times
  • maple syrup
  • pumpkin spice seasoning
  • 2 teaspoons cinnamon

How to make Pumpkin Cake:

  1. Preheat the oven to 350°F. And prepare your cake pans (9 inch rounds) with grease and parchment lining on the bottom.
  2. In a medium sized mixing bowl combine flour, baking soda, salt, and pumpkin spice seasoning.
  3. In your electric mixer bowl add the softened butter and sugars. Using the whisk attachment whip until the batter is fluffy. Beat in the eggs one at a time. Then add the puree and vanilla and whisk on a medium speed. Alternate adding in your flour mixture and milk. Start and end with the flour mixture.
  4. Divide the batter evenly in the lined pans. Slightly slam the pans onto the counter to get rid of any bubbles.
  5. Bake for 30-35 minutes, test with a toothpick and make sure it comes out clean. Remove from the oven and cool for 10 minutes before releasing from the pans. Flip cakes out of the pans and let them cool on racks.

How to make Cream Cheese Frosting:

  1. Using your mixer and the paddle attachment again, whip the butter and cream cheese for 8 minutes on medium/low speed. The butter will become very creamy!
  2. Mix in the maple syrup and seasonings letting it stir for about 1 minute. Slowly add in sifted powdered sugar until mixed.

How to assemble pumpkin cake:

  1. Assemble the cooled cakes, 1 layer followed by a layer of frosting and repeat.
  2. Do a crumb coat with frosting and spread on frosting until you’re satisfied.
  3. Enjoy!

Other Cake Recipes to Try:

pumpkin spice cake close up
halloween tablescape
pumpkin spice cake close up

Pumpkin Spice Cake

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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 10 servings
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Pumpkin Cake:
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin spice seasoning
  • 1 cup unsalted butter room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs large
  • 2 tsp vanilla extract
  • 15 ounces pumpkin puree
  • 1 cup milk room temperature
Frosting:
  • 1 cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 3 ½ cups powdered sugar sifted 1-2 times
  • 3 Tbsp maple syrup
  • 1 Tbsp pumpkin spice seasoning
  • 2 Tbsp cinnamon

Instructions

Cake:

  • Preheat the oven to 350°F. And prepare your cake pans (9 inch rounds) with grease and parchment lining on the bottom.
  • In a medium sized mixing bowl combine flour, baking soda, salt, and pumpkin spice seasoning.
  • In your electric mixer bowl add the softened butter and sugars. Using the whisk attachment whip until the batter is fluffy. Beat in the eggs one at a time. Then add the puree and vanilla and whisk on a medium speed. Alternate adding in your flour mixture and milk. Start and end with the flour mixture.
  • Divide the batter evenly in the lined pans. Slightly slam the pans onto the counter to get rid of any bubbles.
  • Bake for 30-35 minutes, test with a toothpick and make sure it comes out clean. Remove from the oven and cool for 10 minutes before releasing from the pans. Flip cakes out of the pans and let them cool on racks.

Frosting:

  • Using your mixer and the paddle attachment again, whip the butter and cream cheese for 8 minutes on medium/low speed. The butter will become very creamy!
  • Mix in the maple syrup and seasonings letting it stir for about 1 minute. Slowly add in sifted powdered sugar until mixed.

Assembly:

  • Assemble the cooled cakes, 1 layer followed by a layer of frosting and repeat. Then do a crumb coat with frosting and spread on frosting until you’re satisfied.
  • Enjoy!

Notes

– Cake Process: cakes have a very specific process, be sure to follow them directly for the best product. 
– Size of Cake: You can do a sheet cake, cupcakes, do 8” or 9” rounds. However, this will just change the height of the layers and baking times. Or you can even do 4: 6” cakes, just lower your cooking time by about 5-10 minutes. I believe all the cooking times would be between 35-45 minutes (except cupcakes, which would take between 18-22 minutes)
– Add-ins: You can add in raisins or nuts. Add in at the step of adding in the carrots.
– Spices: Now this part is flexible for sure if you don’t love spices. But as a spice girl…I highly encourage you to use them all. But of course, if you don’t love spices, feel free to remove those you don’t love.

Nutrition

Calories: 938kcal | Carbohydrates: 124g | Protein: 9g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 174mg | Sodium: 603mg | Potassium: 274mg | Fiber: 3g | Sugar: 90g | Vitamin A: 8168IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 3mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes