If you like pumpkin spice, then this Pumpkin Spice Cake recipe is for you! Perfect for a fall dessert, it has a great flavor without being overwhelming. Could be used for a fall birthday party or wedding! Or whenever you have the craving for this cake!
For the pumpkin spice in this recipe, I like to mix my own. If you would like to do the same, you can find my recipe here. You can also buy it pre-mixed in the store which will work just as good. However, if the store ends up running out of the pre-mixed spice, you could always get the individual spices and mix it up!
The recipe calls for pumpkin puree, and I just use canned pumpkin from the store. If you would like to make your own, go right ahead! Just roast your pie pumpkin and then puree. If you make a big batch, you can freeze it in 1 or 2 cup portions. I typically don’t have time for this step, so I settle for the canned pumpkin, but I do choose the organic option!
In terms of frosting for this cake, there are many options. You could go with a traditional Vanilla Buttercream Recipe, which you can find here. If you want to go full pumpkin spice, I do have a Pumpkin Spice Buttercream Frosting that goes really well with this cake! I also think that a Chocolate Frosting would be a good option as well. Whichever one you choose, I am sure it will be delicious!
The recipes for the Pumpkin Spice Cake are below, the high-altitude one is first and the sea level one is at the bottom. I hope you enjoy! Be sure to leave a comment if you try out the recipe or have any questions!
High Altitude Pumpkin Spice Cake Recipe
Equipment
- Cake Pans (three 6inch or two 8 inch)
- parchment paper
- Cake Strips (optional)
Ingredients
- 5 large eggs
- 3/4 cup buttermilk
- 1 cup butter
- 1 1/2 cups granulated sugar minus 2 tbsp
- 1/2 cup brown sugar
- 3 cups flour plus 3 tbsp
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 tbsp pumpkin spice
- 1 tsp vanilla extract
- 1 cup pumpkin puree
Instructions
- Preheat your oven to 350F.
- If you are using cake strips, place them in a small bowl of water to soak.
- Crack your eggs into a small bowl and set aside.
- Measure out your buttermilk and set aside.
- Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
- Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
- In a small bowl combine the flour, baking powder and pumpkin spice. Mix with a fork until they are incorporated.
- Add the butter, granulated sugar and brown sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
- Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
- Scrape the bowl and add in the vanilla extract. Mix until combined.
- Add in the pumpkin puree and mix until combined.
- Add in half of the flour mixture and mix until combined.
- Add in the buttermilk and mix until combined
- Add in the rest of the flour mixture and mix until combined.
- Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
- If you are using cake strips, put those around the cake pans before putting them in the oven.
- Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
- Take the cake out of the oven and let it cool in the pans for about 15 minutes.
- Remove the cake from the pans and let it completely cool on a cooling rack.
- Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.
Pumpkin Spice Cake Recipe
Equipment
- Cake Pans (three 6inch or two 8 inch)
- parchment paper
- Cake Strips (optional)
Ingredients
- 4 large eggs
- 1/2 cup whole milk
- 1 cup butter
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 cups flour
- 3/4 tsp salt
- 1 tbsp baking powder
- 1 tbsp pumpkin spice
- 1 tsp vanilla extract
- 1 cup pumpkin puree
Instructions
- Preheat your oven to 340F.
- If you are using cake strips, place them in a small bowl of water to soak.
- Crack your eggs into a small bowl and set aside.
- Measure out your buttermilk and set aside.
- Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
- Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
- In a small bowl combine the flour, baking powder and pumpkin spice. Mix with a fork until they are incorporated.
- Add the butter, granulated sugar and brown sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
- Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
- Scrape the bowl and add in the vanilla extract. Mix until combined.
- Add in the pumpkin puree and mix until combined.
- Add in half of the flour mixture and mix until combined.
- Add in the buttermilk and mix until combined
- Add in the rest of the flour mixture and mix until combined.
- Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
- If you are using cake strips, put those around the cake pans before putting them in the oven.
- Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
- Take the cake out of the oven and let it cool in the pans for about 15 minutes.
- Remove the cake from the pans and let it completely cool on a cooling rack.
- Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.
Hi! My name is Laura. I am a self taught baker living at high altitude (8,600ft) in Colorado. I created this blog so I could share my favorite recipes and baking tips that I have learned over the years. I am so glad you have stopped by my site and hope you are inspired to bake!
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