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Pumpkin Spice Cake

This layered pumpkin spice cake is not only a show-stopper, it is super easy to make! Moist, delicious and bursting with pumpkin and pumpkin spice flavor!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 16 people
Calories: 500 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • 15 ounces can pumpkin puree 1 can, NOT pumpkin pie filling
  • 4 large eggs
  • 1 ½ teaspoons maple extract
  • ½ teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
For the Cream Cheese Buttercream
  • 8 oz cream cheese softened, 1 package
  • 1 cup butter softened, 2 sticks
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 6 cups powdered sugar
  • 2 tablespoon cream or milk
For Decoration
  • pecans roughly chopped
  • Caramel sauce

Instructions

For the Cake
    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Combine sugar, oil, pumpkin, eggs, and extracts. Mix well.
  3. Sift together flour, baking powder, baking soda, salt, and spices.
  4. Combine gradually with wet ingredients.
  5. Mix together until just combined, do not over mix.
  6. Divide the batter between two 8-inch or 9-inch round cake pans (see note) that have been greased and the bottom lined with parchment.
  7. Bake for 25-30 minutes for 9-inch pans, or until a toothpick comes out with a few crumbs on it. 30-35 minutes for 8-inch pans, or until a toothpick comes out with a few crumbs on it.
  8. After cakes have been removed from the oven, gently level them by pressing the tops lightly with a towel until level.
  9. Allow to cool completely. If possible, wrap and keep in the freezer for at least 1 hour.
For the Cream Cheese Buttercream
  1. Combine cream cheese, butter and maple extract.
  2. Whisk until smooth and combined, 1-2 minutes (I use a hand mixer, a kitchen-aid or by hand works too).
  3. Add spices and powdered sugar.
  4. Whisk until fluffy, adjusting the consistency with the cream 2-3 minutes. You may not need all of it so add it gradually, 1 teaspoon at a time.
  5. The consistency of the icing should be smooth but hold it's shape.
  6. This recipe fills three 10-inch pastry bags (plus a bit extra) and that is enough to ice the cake as pictured.
For Assembly
  1. After cakes have been chilled, carefully cut each layer in half so that you have 4 full circle cake layers. 
  2. This is easiest when the cake is on a flat surface and you have a very sharp knife. Cut into the cake about ⅓ of the way, and then gently rotate your knife around until you have cut completely through.
  3. Place one layer on your cake stand and spread about ½ of a cup of frosting out so it goes over the edge. Repeat with all of the cake layers.
  4. Spread a thin crumb coat over the whole cake.
  5. After your crumb coat is on, add a thicker final coat of frosting. Smooth this layer out.
  6. Decorate as desired. I did swirls on the top and pressed pecans onto the bottom layer of the cake. After that, I drizzled caramel sauce and more chopped pecans over the top.

Notes

  • I used 8-inch cake pans for this recipe because I wanted the cakes to be a bit thicker since I was going to be cutting the layers in half. You can use 9-inch pans as well, just make sure you're working with an extra chilled cake to make cutting the larger and thinner layers easier.

Nutrition Information

Calories 500kcal (25%) Carbohydrates 79g (26%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 89mg (30%) Sodium 307mg (13%) Potassium 160mg (5%) Fiber 1g (4%) Sugar 64g (128%) Vitamin A 4770IU (95%) Vitamin C 1.2mg (1%) Calcium 61mg (6%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 16people

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 79g 26%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 89mg 30%
Sodium 307mg 13%
Potassium 160mg 3%
Fiber 1g 4%
Sugar 64g 128%
Vitamin A 4770IU 95%
Vitamin C 1.2mg 1%
Calcium 61mg 6%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.