A Fall Favorite - Single Layer Pumpkin Spice Cake!
This 6-inch Single Layer Pumpkin Spice Cake is soft and moist with each bite giving you a taste of pumpkin and the warmth of fall spices. Balance these flavors with this creamy espresso buttercream frosting, and you have yourself a really good fall dessert!
Full Printable Recipe ►
Ingredients (for Pumpkin Spice Cake) ►
• 1 cup Cake Flour
• 1 tsp Baking Powder
• 1 1/2 tsp Pumpkin Pie Spice
• 1/8 tsp Salt
• 1/4 cup Granulated Sugar
• 1/4 cup Light Brown Sugar
• 1 Large Egg
• 1/4 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1/2 cup Pumpkin Puree
Kitchen Tools Used ►
• Fat Daddios 6-inch x 3-inch Round Cake Pan:
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PUMPKIN CAKE WITH CREAM CHEESE BUTTERCREAM: A pumpkin layer cake recipe from scratch!
Professional Pastry Chef Lindsey Farr gives us this delicious pumpkin cake recipe just in time for all things Autumn! After all, who could say no to pumpkin spice cake? This pumpkin cake recipe is so simple and straightforward, and with such a lovely result, it’ll be your new go-to all season for delicious pumpkin cake. If you’re wondering how to make pumpkin spice cake, you’ve come to the exact right place. You’ve just landed on the best pumpkin cake ever!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
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Chapters:
00:00 Intro to Pumpkin Layer Cake
00:25 Prep our parchment paper and pans
01:42 Mix our dry ingredients
02:26 Whisk our cold eggs and add oil
03:00 Add our sugar
03:41 Add our pumpkin
04:09 Incorporate dry ingredients into wet
05:05 Put the batter between your pans
05:40 Place pans in oven
06:17 Turn cakes out to cool
07:38 Make your frosting
08:10 Add some cinnamon to buttercream
09:42 Assemble cake with buttercream
12:39 Time to try!
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TOOLS USED IN THIS VIDEO:
Parchment Paper Sheets:
8”x 3” Cake Pans:
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Half Sheet Pans:
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GIR Silicone Spatula (get the 11”):
GIR Mini Silicone Spatula (Similar):
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Lamoutor 2Pcs Metal Kitchen Cooling Rack Baking Cooling Rack Square Wire Cooling Rack for Cake and Meat 10 x 11 inches (Black):
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This pumpkin cake with cream cheese buttercream is a wonderful pumpkin layer cake recipe from scratch! The chef shows us how to make pumpkin cake recipes easy, with this easy to follow pumpkin spice cake tutorial for perfectly spiced pumpkin cake. Learn how to make a pumpkin layer cake for company or just for yourself with this pumpkin layer cake recipe! This easy pumpkin cake with cream cheese frosting is to die for! The perfect way to kick off your fall baking 2021!
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Pumpkin Cheesecake Layer Cake
This Pumpkin Cheesecake Layer Cake has two layers of moist pumpkin cake and a layer of spiced cheesecake! All the flavor and textures in the cake are so wonderful together – it’s such a great dessert for fall and the holidays! Recipe:
Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Are you looking for thanksgiving desserts that aren't pie? Thanksgiving cake recipes that use pumpkin pie spice? This Pumpkin Spice Layer Cake features an easy browned butter frosting, but could easily be paired with any cream cheese frosting. So if you are looking for Thanksgiving dessert ideas / Thanksgiving dessert recipes, watch Glen cook and show you how to make pumpkin spice cake.
Here is the link to the frosting:
Pumpkin Spice Layer Cake With Browned Butter Frosting
Cake Ingredients:
250 mL (1 cup) butter
375 mL (1½ cups) packed brown sugar
4 large eggs
One 425g (15-ounce) can pumpkin puree
750 mL (3 cups) all-purpose flour
25 mL (1½ Tbsp) ground cinnamon
25 mL (1½ Tbsp) ground ginger
2 mL (½ tsp) ground allspice
2 mL (½ tsp) ground nutmeg
1 mL (1/8 tsp) ground cloves
1 mL (1/8 tsp) ground mace
7 mL (1½ tsp) baking soda
5 mL (1 tsp) baking powder
7 mL (1½ tsp) coarse salt
Method:
Preheat the oven to 180ºC (350°F).
Butter two 9” cake pans and line the bottoms with parchment paper.
Cream together the butter and sugar until light and fluffy, then beat in eggs one at a time.
Beat in the pumpkin.
In a medium bowl combine flour, cinnamon, ginger, allspice, nutmeg, cloves, mace, baking soda, baking powder and salt.
At low speed, beat in the dry ingredients.
Divide the batter into the pans and bake for about 30-40 minutes, just until a tester comes out clean.
Let the cakes cool in the pans for 20 minutes, then invert onto a rack to cool completely.
Frost.
Easy Browned Butter Frosting:
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consistency you like.
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Even if You Don't Like Pumpkin You'll Like this Pumpkin Cake
My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper!
Recipe:
Ingredients
Pumpkin Cake
1 cup butter 2 sticks, softened to room temperature (226g)
1 cup sugar (200g)
½ cup brown sugar (100g)
½ cup canola oil vegetable oil would also work (120ml)
2 cups pumpkin puree* (488g)
4 large eggs
1 Tablespoon vanilla extract
¼ cup milk (60ml)
2 ½ cups flour (310g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin spice
1 teaspoon cinnamon
Cream Cheese Frosting
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
3 ½ cups powdered sugar (315g)
1 vanilla bean or 1 tsp vanilla extract
1/8 teaspoon salt
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
2 8” round cake pans (Affiliate Link):
Cake leveler (Affiliate Link):
Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and prepare 2 8 cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
00:19 Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
01:06 Add oil and beat to combine.
01:15 Stir in pumpkin.
01:49 Add eggs, stirring well after each addition, and then add vanilla extract.
02:50 Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
03:12 In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
03:48 Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
04:23 Divide batter evenly into prepared cake pans and bake on 350F (175C) for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
05:42 Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
06:06 In KitchenAid (or with hand mixer) cream together butter and cream cheese.
06:25 Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined.
06:51 Gradually add powdered sugar to mixture until well-combined.
07:50 Once cakes have cooled, ice/assemble cakes by generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Notes
*This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy 100% pumpkin and not pumpkin pie filling **This cake was frosted in a semi-naked style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
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Easy Pumpkin Layer Cake
This Pumpkin Layer Cake is the perfect way to enjoy pumpkin season! Soft, moist, and delicious, it’s loaded with warm spices and filled and frosted with a rich, velvety cream cheese frosting. Finish it off with a drizzle of caramel sauce and you’ve landed in dessert heaven.
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