Pumpkin Spice Cake with Cream Cheese Frosting (video)

pumpkin spice cake with cream cheese frosting and caramel sauce

Fall is the season for all things pumpkin and pumpkin spice! This pumpkin spice cake with cream cheese frosting captures the flavors of the infamous pumpkin spice latte with fall flavors and a hint of coffee! The tender and delicate cake layers are made with real pumpkin and loads of spices so you get tons of flavor in every bite. A creamy cream cheese frosting brings it all together and adds even more delicious flavor! If you’re a fan of all things pumpkin in the fall, this recipe is for you.

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Ingredients for Pumpkin Spice Cake Recipe

Here are the main ingredients you’ll need to make this delicious fall cake:

  • Pumpkin Puree: using canned pumpkin puree is the easiest and best choice for making the pumpkin spice cake layers.
  • Instant Coffee: adding a little bit of coffee adds great flavor to the cake!
  • Cinnamon, Nutmeg & All-Spice: these spices will add all that pumpkin spice flavor.
  • Eggs, Sugar, Butter, Flour
  • Cream Cheese: soften the cheese at room temperature for about 1 hour prior to making the frosting. This will make it much easier to make a smooth and creamy frosting.
  • Confectioner’s Sugar: for making the creamy cream cheese frosting.

slice of pumpkin cake with caramel sauce and cream cheese frosting

How to Make Pumpkin Spice Cake

This spicy and fragrant pumpkin cake is going to become a fall favorite!

  1. Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray sides with non-stick spray; set the pan aside.
  2. In a large bowl, whisk together the butter, eggs, vanilla and pumpkin puree until smooth; add in the sugar. In a separate bowl, combine the flour, spices, salt, baking powder and baking soda. Add the instant coffee granules to the milk and stir until completely dissolved.
  3. Add the flour and milk alternating, until all the ingredients are combined. Be careful not to over-stir the cake batter; mix just until combined! Divide the cake batter between the two pans and bake in preheated oven, about 45-50 minutes, until tops are completely set. Remove cakes from pans and onto wire cooling racks to cool completely.
  4. While the cake layers are cooling, prepare the cream cheese frosting!
  5. To assemble the cake, split the cake layers in half, to form 4 layers total. Spread a generous amount of frosting between each layer. Garnish the top of the cake with toffee bits, caramel and/or chopped nuts. Set cake into the refrigerator to set for at least 2 to 3 hours.

pumpkin spice cake slice, garnished with caramel bits and pecan nuts

How to Make Cream Cheese Frosting

The rich pumpkin spice cake layers go perfectly with my cream cream cheese frosting! Here are a few tips for making this frosting.

  1. Make sure to let the pumpkin spice cake layers cool completely before frosting with the simple, creamy cream cheese frosting!
  2. It’s a combination of whipped cream and cream cheese, so it’s super light and fluffy! Mix together the cream cheese by itself with a bit of cream first so it’s nice and smooth. Adding the cream cheese straight into the cream can cause clumps to form.
  3. Whisk the remaining heavy cream with the confectioner’s sugar until stiff peaks form, then add the beaten cream cheese. Mix again for about a minute until the frosting holds its shape.
  4. Want a true cream cheese frosting with butter? Check out my ‘Cream Cheese Frosting’ recipe. This frosting will also work well for this pumpkin cake!

Garnishing the Pumpkin Cake

I had so much fun garnishing this pumpkin cake with little bits of everything – caramel pearls, chopped nuts and caramel sauce. You can add whatever you like on top to make this cake extra special. If you want to make your own caramel sauce, I have a great recipe for that, too. Check out my ‘Homemade Caramel Sauce’ recipe for more details! It’s super easy and the best caramel sauce you’ll ever make!

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Easy Pumpkin Spice Cake video recipe

More Recipes!

Enjoyed this pumpkin cake recipe? Check out some of my other recipes you’re sure to enjoy!

Pumpkin Spice Cake with Cream Cheese Frosting (video)

1 hr 30 mins prep + 45 mins cook
16 servings
Aromatic and delicious pumpkin spice cake with cream cheese frosting, loads of spices and some caramel on top for more flavor!

Ingredients 

For cake layers:

  • 1/2 cup melted butter
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups pure pumpkin puree
  • 1 1/2 cups white granulated sugar
  • 1 1/2 cups milk
  • 3 tablespoons instant coffee granuales
  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon each: all-spice; salt

For Cream Cheese Frosting:

  • 8 ounces softened cream cheese
  • 1 1/4 cups heavy cream, chilled
  • 1 1/2 cups confectioner's sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • toffee bits, chopped nuts, caramel bits, caramel sauce

Instructions

For Pumpkin Spice Cake Layers:

  • Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray sides with non-stick spray; set the pan aside.
  • In a large bowl, whisk together the butter, eggs, vanilla and pumpkin puree until smooth; add in the sugar. In a separate bowl, combine the flour, spices, salt, baking powder and baking soda. Add the instant coffee granules to the milk and stir until completely dissolved.
  • Add the flour and milk alternating, until all the ingredients are combined. Be careful not to over-stir the cake batter; mix just until combined! Divide the cake batter between the two pans and bake in preheated oven, about 45-50 minutes, until tops are completely set. Remove cakes from pans and onto wire cooling racks to cool completely.

For Cream Cheese Frosting:

  • Once cake layers have cooled, make the frosting. Place the cream cheese and 1/4 cup cream into a small bowl and whisk the ingredients until smooth and creamy; set aside.
  • Into a clean mixing bowl, add the remaining 1 cup heavy cream, vanilla and confectioner's sugar and whisk until soft peaks form. Add the prepared cream cheese mixture and whisk until a smooth frosting forms. If not using the frosting right away, keep it refrigerated.

Assembling the Cake:

  • To assemble cake, split the cake layers in half, to form 4 layers total. Spread a generous amount of frosting between each layer. Garnish the top of the cake with toffee bits, caramel and/or chopped nuts. Set cake into the refrigerator to set for at least 2 to 3 hours.

Nutrition

Calories: 392kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 275mg | Potassium: 182mg | Fiber: 1g | Sugar: 32g | Vitamin A: 4299IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg