Pumpkin Spice Cake with Cream Cheese Frosting

Let’s be honest—fall hits, and suddenly every café smells like cinnamon had a party. But instead of paying $7 for a PSL, you could bake this Pumpkin Spice Cake with Cream Cheese Frosting and have the entire house smelling like autumn glory.

Now, I get it—you’re busy. I’m busy. I’ve got a kid who thinks I’m a chauffeur and a pantry that somehow always runs out of sugar at the worst possible time. But here’s the deal: this cake is worth it. Moist, warm-spiced, not too sweet, and slathered in tangy cream cheese frosting that you’ll want to eat with a spoon. This is the cake for fall. I bake it every year, and it disappears faster than you can say “Where’s the caramel sauce?”

Why You’ll Love This Recipe

Here’s what makes this pumpkin spice layer cake the one to beat:

• Made completely from scratch – no cake mix shortcuts here. You’re better than that.
  
• Two full 9-inch layers – because one layer is just a snack.
  
• Cream cheese frosted cake – tangy, creamy, dreamy.
  
• Perfect for holidays – Thanksgiving, Halloween, you name it.
  
• Pairs beautifully with vanilla ice cream and a drizzle of caramel sauce.

This cake is a fall pumpkin dessert staple that looks like it came from a bakery—but tastes even better.

Baking Tips and Ingredient Choices

Cake Flour vs. All-Purpose Flour

Here’s a quick teaching moment: Cake flour = tender crumb. It’s got less protein than all-purpose, so it forms less gluten and keeps your cake soft and delicate.

Can you use all-purpose flour? Sure. But don’t come crying when your cake’s a little denser. Want a hack? Take 1 cup AP flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch. Boom—DIY cake flour.

Shortening vs. Butter

This is where people mess up.

• Shortening makes a super-moist cake with a fine crumb. It’s what bakeries use when they want clean cuts.
  
• Butter adds flavor. Rich, dairy, golden flavor.

Here’s what I do: use half butter, half shortening. You get the best of both worlds—flavor and texture.

How to Make Pumpkin Spice Cake

Step 1: Cream the Fat and Sugar

Start with room-temperature butter and/or shortening. Toss in the sugar. Beat that like you mean it—until it’s pale and fluffy. This step sets the tone. Don’t skip or skimp. Add your eggs one at a time, beating well after each. Scrape down the bowl.

Step 2: Sift the Dry Ingredients

Sift together cake flour, baking powder, baking soda, salt, and your pumpkin spice blend—cinnamon, nutmeg, ginger, cloves. Trust me, sifting is key. You don’t want spice pockets.

Step 3: Whisk Pumpkin and Milk

In a separate bowl, whisk pumpkin puree with milk or buttermilk. This mix adds moisture and subtle tang.

Step 4: Alternate Wet and Dry

Now the fun part. Add the dry ingredients and the pumpkin mix in batches—dry, wet, dry, wet, dry. Mix on low. Overmixing is the enemy of tenderness.

Step 5: Bake

Grease and flour two 9-inch pans. Divide your batter evenly. Bake at 350°F for 20–22 minutes, or until the center springs back and a toothpick comes out clean. Cool in pans for 10 minutes, then finish on wire racks.

Let it cool completely. I’m serious—if it’s even a little warm, your frosting will slide off like cheap wallpaper.

Cream Cheese Frosting

This frosting? It’s why people come back for seconds.

Beat Cream Cheese and Butter

Room temperature only, please. Cold cream cheese will give you lumps and heartbreak. Beat until smooth and fluffy.

Add Powdered Sugar Gradually

One cup at a time. Start slow or you’ll look like Casper. Scrape down the bowl.

Add Vanilla

Pure extract only. You’re an adult now. Mix until smooth and luscious.

Frost That Cake

Place one layer down, spread a thick layer of frosting, top with the second layer, then frost the whole thing. Optional: press chopped pecans onto the sides. Adds crunch and looks pro.

Additional Notes

• Spice swaps: Don’t have pumpkin spice? Mix cinnamon (2 tsp), ginger (1 tsp), nutmeg (½ tsp), and cloves (¼ tsp).
  
• Storage: Store in the fridge, covered, for up to 4 days. Let it come to room temp before serving.
  
• Make ahead? Absolutely. Bake layers, wrap in plastic, and chill or freeze. Frost day of. Can I make pumpkin spice cake ahead of time? Yes, and you should.
  
• Cupcakes? Yup. Fill lined muffin tins ¾ full and bake for 18–20 minutes.

Related Recipes

Still got that pumpkin craving? I’ve got more fall-flavored hits right from my kitchen to yours:

• For more pumpkin-based treats, try these Chewy Pumpkin Snickerdoodle Cookies – soft, spiced, and perfect for fall.
  
• If you love layered desserts, this Perfect Pumpkin Crunch Cake is a must-try for texture and flavor.
  
• Need a gluten-free option? These Gluten-Free Pumpkin Squares are both easy and delicious.
  
• For a wholesome twist, these Healthy Pumpkin Oatmeal Bars make a perfect breakfast or snack.
  
• Pair your cake with a loaf of Chocolate Chip Pumpkin Bread for a full pumpkin-themed spread.

FAQ

Conclusion + Call to Action

This is the Pumpkin Spice Cake with Cream Cheese Frosting I want to eat. Moist, warm, tender, and balanced with that classic tangy frosting. It’s fall on a fork.

Now it’s your turn. Bake it. Taste it. Share it. Drop a comment below—tell me what you loved, what you swapped, and if it made your kitchen smell like heaven. And hey—if you’re into more cozy, from-scratch recipes like this, bookmark this page or follow me on Pinterest at emiliorecipes to keep the inspiration flowing. You won’t want to miss what’s next.

Pumpkin Spice Cake with Cream Cheese Frosting

Print Recipe

Moist, warmly spiced pumpkin cake with tangy cream cheese frosting—your fall favorite in cake form, no overpriced coffee required.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2½ cups cake flour (or DIY: 2½ cups all-purpose flour minus 5 tbsp + 5 tbsp cornstarch)
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ cup unsalted butter, room temp
• ½ cup shortening
• 1½ cups granulated sugar
• 3 large eggs
• 1 cup pumpkin puree
• ¾ cup milk or buttermilk

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Cream butter, shortening, and sugar until pale and fluffy. Beat in eggs one at a time, scraping down sides as needed.
3. Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. In another bowl, whisk together pumpkin puree and milk.
5. Add dry ingredients and pumpkin mixture alternately to creamed mixture, starting and ending with dry. Mix on low until just combined.
6. Divide batter between pans and bake 20–22 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
7. For frosting: Beat room-temp cream cheese and butter until smooth and fluffy.
8. Add powdered sugar gradually, then vanilla extract. Mix until smooth.
9. Frost cake: layer frosting between cooled cakes and around sides and top. Optionally, press chopped pecans onto the sides.

Notes

Store in the fridge for up to 4 days. Let come to room temperature before serving. Can be made ahead or turned into cupcakes (18–20 min bake). Use a bundt pan if preferred and bake 45–55 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: pumpkin spice cake, cream cheese frosting, fall dessert, Thanksgiving cake, layered pumpkin cake