Best Pumpkin Spice Cake With Cream Cheese Frosting

The pumpkin spice mix is the essence of fall, isn’t it? I can’t believe how wonderful the aroma is. I use it almost every day from September to December, and then never think of it for the rest of the year. This decadent cake captures the essence of the season with its moist, spiced layers and rich, creamy frosting. Infused with aromatic pumpkin spice each bite is a delightful taste of autumn. The cake is topped with adorable fondant pumpkins, adding a touch of whimsy and charm to impress your guests. Making this cake is a labor of love, combining the warmth of pumpkin spice with the elegance of a layered dessert. Whether you’re hosting a family gathering, a holiday dinner, or simply indulging your sweet tooth, this Pumpkin Spice Layer Cake is a delicious way to embrace the flavors of the season.

Step-by-step: Pumpkin spice cake recipe

Cake

Preheat the oven to 325°F/165°C/Gas Mark 3 Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans

Dry ingredients: Combine flour with baking powder, baking soda, pumpkin spice, and salt – set aside. Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Next, add eggs one at a time, followed by the pumpkin puree and vanilla extract. Dry to wet: Then, add the flour mixture and sour cream in three batches. Next, add eggs one at a time. Followed by the pumpkin puree and vanilla extract.

Bake: Transfer to the oven and bake for 25 to 30 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them.

Assemble

Cream Cheese Frosting: Add cream cheese, lemon juice, and whipping cream to a stand mixer bowl with the paddle attachment. Add powdered sugar one cup at a time until you’ve used all of it. Then, add the vanilla extract and pumpkin spice. Continue to whip for a minute or more until light and fluffy.

Simple syrup: Add sugar, water, and lemon juice to a saucepan over medium heat. Cook until sugar dissolves, then boil for two minutes more. Cool completely before using. Level & Torte: Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer in half horizontally, giving you a total of four layers. Brush each layer with the cooled simple syrup Stack: Place a cake layer on the cake board or cake stand. Top with a big dollop of cream cheese frosting – spread evenly using a straight-edge spatula. The second cake layer is then topped with more frosting until all the layers are used. Place the cake in the fridge for 15 minutes so the layers hold together.

Frost: Spread the remaining buttercream around the cake and its top. Use a cake bench scraper to smooth the sides and an offset spatula for the top. Border: One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe a border Decorate: I’ve used fondant pumpkins on this cake. Alternatively, you can pipe the remaining frosting on top. This cake needs to be stored in the fridge because cream cheese is a perishable frosting.

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