Spiced Pumpkin Cake Recipe

Spiced Pumpkin Cake Recipe

Spiced Pumpkin Cake Recipe by CarlasCakes.


Spiced Pumpkin Cake Slice

Spiced Pumpkin Cake Slice

I found this recipe in Bake: Essential Techniques for Perfect Baking and it is to die for! Perfect for pumpkin season which is right around the corner. Say good bye to summer, but hello to pumpkins.


For this cake, I suggest using fresh ground nutmeg. Since its a key flavour in this recipe, you’ll want to go for the good stuff (or at least tell your in-laws you used the good stuff… it’ll make all the difference).
I also suggest using canned pumpkin. I know I just mentioned pumpkin season was in, but what I meant was; there are pumpkins everywhere, so this cake will look great beside them. Trust me, go for the canned pumpkin and skip making your own puree. The canned stuff is perfectly moist and full of flavour.
Ok, now lets get baking!
Spiced Pumpkin Cake interior

Spiced Pumpkin Cake

This recipe is not only delicious, but its fairly easy to make aswell.. it just takes some time but trust me – its well worth it!

Spiced Pumpkin Cake

yields 2 8″ or 9″ cake rounds
3 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt 
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons freshly ground nutmeg
1 cup golden brown sugar, firmly packed
2 cups canned pumpkin puree
5 large eggs, at room temperature
1 1/4 cup vegetable oil
Preheat your oven to 350°F and prepare two 8″ or 9″ round cake pans with a light coating of non-stick spray and then line the bottoms with parchment. 
In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt and spices. Once sifted, give it a good mixing with a whisk to ensure everything is evenly distributed and then set aside. 
In a second large bowl, add the brown sugar and a third of the pumpkin puree. Combine the two with a spatula, pressing firmly to ensure there are no rogue lumps of sugar.  Once lump free, add the remaining pumpkin and oil. Blend with a whisk and then add the eggs, one at a time, stirring with the whisk to incorporate after each addition. 
Add the dry ingredients a third at a time, blending after each addition. 
Divide the batter between your two pans and place into the oven on a lower-middle rack.  Bake for 40-45 minutes until risen and firm to the touch. 
Let the cakes stand in the pans on a wire rack to cool for 10 minutes. Then unmold onto the racks and turn right-side up to cool completely. 
Once cool you can begin on my whipped cream cheese frosting. 
Cream Cheese Frosting

Cream Cheese Frosting

Whipped Cream Cheese Frosting
Yields enough to frost a 8″ or 9″ double layer cake. 
1lb (16oz) full fat cream cheese, softened but still cool
1 1/2 cups powdered sugar
1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)
1 teaspoon vanilla bean paste or vanilla extract
Sift the powdered sugar and add the cream cheese and vanilla to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.

Assemble your cake by trimming any humps off the top of the cake and place trimmed side down on your serving platter. Tuck strips of parchment under the cake to protect the platter during frosting, if desired. Dollop a generous amount of frosting onto the first layer–about twice as much as seen below–and smooth into an even layer, about 1cm thick. 
Top with the second cake, again trimmed side down, and proceed with using the remaining frosting to cover the cake.
Spiced Pumpkin Cake with Cheesecake Frosting

Spiced Pumpkin Cake Top

Spiced Pumpkin Cake Cream Cheese Frosting covered

Spiced Pumpkin Cake Covered with Cream Cheese Frosting

Since pumpkin spice cakes are very “homey” I decided to dress this one up with a simple and tasteful design. You can decorate this cake however you’d like, but I love how this style turned out. I am a big fan of the rustic look.
I coated it with whipped cream frosting groves on the outside with my spatula. So easy!
You can keep this bad boy in the fridge for up to 5 days – I wouldn’t go longer than that. Make sure its covered in an airtight container to prevent it from absorbing any other smells you may have in the fridge (left over fish cake sounds awful).
Take it out of the fridge 10-30 min before serving.


  1. This is awesome, Im probably going to make this for the weekend! I had a good giggle! Thanks Carla

    • Thanks Melisa, let me know how it turned out. If you need any tips feel free to ask here!

  2. I’m thinking this is something even I could make.
    Thank you for sharing… I’ll try to make it for Thanksgiving! 🙂

    • Nadia, you will love making this recipe as much as eating it! Not to mention your house will smell fantastic while its in the oven! Glad you like, let me know how it turns out!

  3. Wow this sounds fantastic. I ordered a cake from you last month and it was a huge hit! Thanks again Carla, you always impress us.

    • Hi Amal, I am so happy to hear, we really loved making your order!

  4. My daughter and I are going to be trying this one out for Thanksgiving. It sounds delicious. We are also trying the ice cream cake you demonstrated.

    • The ice cream cake is one of the easiest cakes you can do! And tastes delicious! Remember to pack it with as much cookies and goodies as you can and freeze it for 4 hours or over night 🙂

      This cake is delicious as well! I hope you will take some photos so I can see your delicious end products!!

      • Angel that sounds amazing! Mmmm that ice cream cake must have been so delicious I can only imagine! Post the photo on my page soon or you can send it to my email and I can post it for you! carlascakesonline@gmail.com

  5. Love your blogs, I want to make everything !!

    • Hi Julia, thank you for that wonderful compliment, please let me know if you ever have any questions or need help while making any of these!

  6. Hi Carla! Love your stuff. I tried making this cake with my daughter and it turned out great! We ordered a cake from you last month and I must say it was a thousand times better than the one I made Ahahaa!

    You can’t beat a CarlasCakes original, I must say 🙂


Submit a Comment

Your email address will not be published. Required fields are marked *