Pumpkin Spice Cake

Name: Pumpkin Spice Cake
Total time: 45 min
Ingredients: For cake layers:; 1/2 cup (113g) melted butter; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1 1/2 cups (337g) pure pumpkin puree; 1 1/2 cups (300g) white granulated sugar; 1 1/2 cups (354ml) milk; 3 tablespoons instant coffee granuales; 2 1/2 cups (312g) all-purpose flour; 3 teaspoons (12g) baking powder; 1 teaspoon (8g) baking soda; 1 tablespoon ground cinnamon; 1 teaspoon ground nutmeg; 1/4 teaspoon each: all-spice; salt; For Cream Cheese Frosting:; 8 ounces (226g) softened cream cheese; 1 cup; plus 1/4 cup; (295ml) heavy cream; 1 1/2 cups (187g) confectioner's sugar; 1 teaspoon vanilla extract; For garnish: toffee bits; chopped nuts; caramel bits; caramel sauce

Published on September 28, 2015 | In American | By tatyanaseverydayfood |

3 Comments

- Cook Time
- 45 Minutes
- Difficulty Level

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Fall is the season for all things pumpkin and pumpkin spice! This pumpkin spice cake 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.

I had so much fun garnishing this 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. It’s super easy and the best caramel sauce you’ll ever make! Get the recipe below.

For step by step instructions, watch my video recipe!

Can we take a moment to appreciate all the tasty goodness going on in this photo?!? I can have this everyday!

Enjoyed this recipe? Please share and save this recipe to Pinterest!

And check out my new video recipe for home-made caramel sauce – it’s perfect for any recipe! https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/

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Ingredients

For cake layers:
1/2 cup (113g) melted butter
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups (337g) pure pumpkin puree
1 1/2 cups (300g) white granulated sugar
1 1/2 cups (354ml) milk
3 tablespoons instant coffee granuales
2 1/2 cups (312g) all-purpose flour
3 teaspoons (12g) baking powder
1 teaspoon (8g) baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon each: all-spice; salt
For Cream Cheese Frosting:
8 ounces (226g) softened cream cheese
1 cup, plus 1/4 cup, (295ml) heavy cream
1 1/2 cups (187g) confectioner's sugar
1 teaspoon vanilla extract
For garnish: toffee bits, chopped nuts, caramel bits, caramel sauce

Instructions

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.
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.
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.

Course : Dessert
Recipe Type : Cakes, Video

3 Responses to Pumpkin Spice Cake

Kristina October 8, 2016 at 9:08 am #

It’s a really good cake!? thank You for recipe! I have made the cake from your site for the first time, will try again for sure!?
It’s a pity, that I can’t attach the photo

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- tatyanaseverydayfood October 8, 2016 at 9:59 am #
  
  I’m so glad you enjoyed it! Thank you for taking the time to leave a review 🙂
  
  Reply
Farnaz June 15, 2017 at 11:33 am #

Hi! Could you please tell me what all-spice is?

Thanks☺

Reply