There’s something magical about fall that makes me crave pumpkin spice everything. But when that cozy flavor meets buttery vanilla cake layers and a dreamy pumpkin buttercream?

Oh boy, that’s when autumn really hits differently. This pumpkin spice cake isn’t just a dessert it’s an edible love letter to sweater weather, crunchy leaves, and warm mugs of comfort.

The best part? It looks fancy, tastes divine, but is actually super doable. We’re talking soft spiced vanilla cake, a cream cheese filling that’s sweet but not too sweet, and frosting that smells like every candle you’ve ever bought in October. Let’s just say, your kitchen is about to smell like heaven.

Recipe Snapshot:

Category	Details
Yield	1 layered cake (8–12 servings)
Serving Size	1 slice
Prep Time	25 minutes
Bake Time	35 minutes
Cooling/Chilling Time	2 hour 30 minutes
Total Time	3 hours 30 minutes
Calories per Serving	~420
Primary Cooking Method	Baking

Calories are approximate and may vary depending on exact ingredients used.

Pumpkin Spice Cake

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

420

kcal

Pumpkin spice cake is the ultimate fall treat soft, spiced, and layered with creamy frosting that ties it all together. Imagine vanilla cake layers hugged by cream cheese buttercream, all sealed with a pumpkin-spiced frosting that tastes like a hug in dessert form.

Ingredients

For the Cake Layers
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1/2 cup vegetable oil
1 cup buttermilk, room temperature
3 cups all-purpose flour
2 tsp pumpkin pie spice (or cinnamon)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For the Cream Cheese Filling
1 cup buttercream (from below)
2 tbsp cream cheese, room temperature
For the Pumpkin Spice Buttercream
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
1/4 cup pumpkin puree
1/8 tsp pumpkin pie spice
Optional: orange gel food coloring for decorating

Directions

Mix the Cake Batter
Start by creaming together the butter and sugar until light and fluffy. Add in the eggs one at a time, then mix in the vanilla, oil, and buttermilk. In another bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt. Combine the wet and dry ingredients until just mixed and don’t overbeat it.
Bake the Cakes
Divide the batter between two or three greased and lined 8-inch pans. Bake at 325°F (160°C) for about 35 minutes, or until the cake gently springs back when poked. Let the layers cool completely, then trim the domed tops if needed. (Bonus: snack on the scraps!)
Whip Up the Buttercream
Make a simple buttercream by mixing butter, powdered sugar, vanilla, and a pinch of salt. Skip the milk this time trust me. Beat for 4 minutes until fluffy. Scoop out 1 cup and blend it with cream cheese for your filling.
Build the Cake
Place a little frosting on your cake board or plate to anchor the first layer. Spread half of the cream cheese filling on top, then add the second cake layer. Repeat with the remaining filling and top with the final cake layer. Chill the stacked cake for 30 minutes in the fridge (or 15 minutes in the freezer).
Add the Pumpkin Buttercream
Mix pumpkin puree and pumpkin spice into the remaining buttercream. Spread half on the top of the chilled cake and work it over the edges. Smooth the top and sides with an offset spatula. This is your crumb coat, don’t stress about perfection. Chill again for 30 minutes.
Frost and Decorate
Cover the cake with the rest of the buttercream for a smooth or textured finish. Use the back of a spoon to create rustic swirls, grooves, or swooshes. For extra cuteness, tint leftover frosting orange, pipe mini pumpkins, and add stems with brown frosting or melted chocolate.
Chill and Serve
Store the cake in the fridge for up to 2 days, but bring it to room temperature about 2 hours before serving for the best flavor and texture.

Extra Tips

Always start with room temperature ingredients for even mixing.
Chill between steps makes frosting easier.
Add a dash more spice to the frosting if you’re a cinnamon fanatic.
For ultra-moist cake, brush layers with simple syrup before filling.
Use cake strips around pans to keep layers flat and prevent doming.

Equipment List

8-inch round cake pans (2–3)
Mixing bowls
Electric mixer (hand or stand)
Whisk
Offset spatula or palette knife
Serrated knife (for trimming)
Piping bags with star and round tips (#32, #18, #16)
Cooling rack
Cake board or serving plat

Substitution Options

Dairy-Free: Swap butter for plant-based margarine and use vegan cream cheese.
Gluten-Free: Replace flour with a 1:1 gluten-free blend.
Low-Sugar: Use a sugar substitute like monk fruit sweetener in both cake and frosting.
Egg-Free: Use 1/4 cup applesauce or yogurt per egg.
Oil Substitute: Melted coconut oil works well if you prefer a richer flavor.
Pumpkin-Free: Use sweet potato puree if pumpkin isn’t available

Make-Ahead Tips

Bake cake layers up to 2 days in advance, wrap tightly, and refrigerate.
Buttercream can be made ahead and refrigerated for 3 days (bring to room temperature before whipping again).
Cream cheese filling can be prepared the night before—just store it in the fridge.
Fully assemble and crumb-coat the cake the night before, then frost and decorate the next day.

Storage Instructions

Fridge: Store covered for up to 2 days. Always bring to room temperature before serving.
Freezer: Wrap unfrosted cake layers tightly and freeze up to 2 months. Thaw overnight in the fridge.
Leftovers: Cover cut sides with plastic wrap to prevent drying.
Buttercream: Keep extra in an airtight container in the fridge for up to 5 days or freezer for 3 months.

FAQ

Can I use canned pumpkin instead of fresh?
Yes! Canned pumpkin puree works perfectly here.

Can I make cupcakes instead of a cake?
Absolutely this recipe makes about 24 cupcakes. Bake at 325°F for 20–22 minutes.

What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let it sit 5 minutes before using.

Can I freeze the frosted cake?
Yes, freeze it uncovered until firm, then wrap tightly. Thaw in the fridge overnight.

Can I reduce the sugar?
Yes, you can reduce the sugar by 1/4 without major texture issues.

Food Safety

Always refrigerate cakes with cream cheese filling.
Don’t leave the cake out longer than 2 hours at room temperature.
Use pasteurized cream cheese if possible for added safety.
Wash utensils and bowls thoroughly after handling raw eggs.

Ingredient Selection

Pumpkin Puree: Look for 100% pure pumpkin, not pumpkin pie filling.
Butter: High-quality unsalted butter makes for fluffier frosting.
Spices: Freshly ground spices elevate the flavor big time.
Flour: Unbleached all-purpose flour gives a better crumb.
Sugar: Fine granulated sugar dissolves easier into batter.

Serving Suggestions

Slice generously and serve with hot coffee or tea.
Pair with a pumpkin spice latte for the ultimate fall experience.
Garnish slices with a dollop of whipped cream and a sprinkle of cinnamon.
Serve with a scoop of vanilla ice cream for a decadent twist.
Plate with caramel drizzle for extra indulgence.

Nutritional Information (per slice)

Calories: ~420
Fat: 22g
Carbs: 52g
Protein: 4
Fiber: 1g
Sugar: 36g
Sodium: 260mg
Cholesterol: 95mg

Final Thoughts

Pumpkin spice cake isn’t just dessert it’s an autumn mood on a plate. With tender cake layers, a creamy filling, and spiced buttercream that feels like a hug, it’s the perfect showstopper for any fall gathering.

Whether you’re baking it for Thanksgiving, a cozy family night, or just because you want your house to smell like heaven, this cake delivers. One slice in, and you’ll be convinced pumpkin spice season is the best season. And honestly? I wouldn’t have it any other way.

Cozy Pumpkin Spice Cake Delight

Recipe Snapshot: