How To make Spiced Pumpkin Layer Cake

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 Spice Cupcake Recipe with Dane! | Cupcake Jemma Channel

Pumpkin Spice cupcakes are always a favourite at the shop - they're a total Autumn classic! A moist lightly-spiced sponge topped with tangy whipped cream cheese icing and toasted pumpkin seeds; you guys are going to love these, and they're soo easy to make! Soho bakery manager Dane's here to share the recipe with you guys and as always don't forget if you are baking these at home let us see how they come out using the hashtag #cupcakejemma.

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This recipe will make 12 - 15 cupcakes
225g Self-Raising Flour
145g Caster Sugar
145g Dark Brown Sugar
1/2tsp Bicarbonate of Soda
3/4 tsp Salt
1.5 tsp Cinnamon
3/4 tsp Nutmeg
3/4 tsp Ginger
603g/1.5 cups Canned Pumpkin
185ml / 3/4 cup Veg Oil
3 Large Eggs

Cream Cheese Icing:
125g Soft Unsalted Butter
200g Full Fat Cream Cheese
700g Icing Sugar, Sifted

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How to Make Pumpkin Cakes

How to Make Pumpkin Cakes
Full Recipe:

These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!

I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!

Let me know what you think in the comments!
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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

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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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Pumpkin Spice Magic Cake | Southern Living

If you can't get enough pumpkin spice during fall, we have one more recipe you must try out. For our Pumpkin Spice Cake recipe, we combined silky flan with moist pumpkin spice cake and buttery caramel sauce in one incredible confection. We were inspired by a Mexican dessert called “impossible flan”. While it is not at all difficult to make, our Test Kitchen recommends using a light-colored Bundt pan for the best results. A dark-colored pan may get too hot and overbake the cake.

Get the Recipe:

Ingredients:

CAKE: 1/2 cup butter, softened; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg, at room temperature; 2 1/4 cups all-purpose flour; 1 teaspoon pumpkin pie spice; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup canned pumpkin; 1/3 cup whole buttermilk; 1 teaspoon vanilla extract; 1/2 cup jarred cajeta (Mexican caramel sauce) or caramel sauce, divided

FLAN: 1 (14-oz.) can sweetened condensed milk; 1 (12-oz.) can evaporated milk; 4 ounces cream cheese, softened; 3 large eggs; 1 tablespoon vanilla extract

ADDITIONAL INGREDIENTS: 1/3 cup chopped toasted pecans; Cajeta (Mexican caramel sauce) or caramel sauce, for serving

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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:
Pyrex 32oz Liquid Measuring Cup:
Wushtoff 6 Utility (Petty) Knife:
Black plates (similar – mine are from CB2):
Half Sheet Pans:
Kitchen Towels:
KitchenAid Stand Mixer:
Metal Bowl for Stand Mixer!:
Similar Wooden Cake Stand:
Ateco Large Offset Spatula:
Spice Jar Measuring Spoons:
Vegaline Cooking Spray:
Clear Ingredient Bowls:
Current Whisk Obsession:
GIR Silicone Spatula (get the 11”):
GIR Mini Silicone Spatula (Similar):
Ateco Offset Spatula 3 Piece Set:
Lamoutor 2Pcs Metal Kitchen Cooling Rack Baking Cooling Rack Square Wire Cooling Rack for Cake and Meat 10 x 11 inches (Black):

CAMERA EQUIPMENT USED:
Camera 1:
Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:


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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!

Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr