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This PUMPKIN CAKE is so moist and loaded with pumpkin spice. We top it off with a rich, creamy cinnamon buttercream frosting for the perfect fall touch. This cake will quickly become a favorite!
Yep, I’m still here with the pumpkin!
I hope you’re not too tired of pumpkin yet. I know I’ve been hitting the pumpkin recipes pretty hard over the last month or two, but man, I can’t help it.
In fact, I have so many pumpkin ideas that I already have them written on my calendar to make for next year! I didn’t want to overload you with all of them this year – I’ve already shared 5 new pumpkin recipes this year and I have one more coming soon! Then I’ll chill out and just (im)patiently wait for next fall.
This one right here though? It is my favorite of all the pumpkin desserts I’ve created this year.
In fact, it’s so good that it ranks right up there with my all time favorite – the pumpkin crunch cake! If you’ve tried the pumpkin crunch cake then you know that this means this cake right here must be pretty fabulous!
The pumpkin layer cake itself is fabulous – moist, tender, loaded with pumpkin spice. But that cinnamon buttercream? Heaven. Absolute heaven.
Pumpkin Spice Cake:
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Beat together eggs, oil, sugar, and vanilla in a mixing bowl. Stir in the pumpkin
Add flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and mix until well combined.
Grease and flour 2 9-inch cake pans and pour the batter into the pans.
Bake for 25 minutes and then cool completely before frosting.
Cinnamon Buttercream:
Beat together butter, vanilla, and cinnamon in a large bowl with an electric mixer until smooth and creamy.
Add the powdered sugar and cream and continue mixing until thick and fluffy.
Helpful Tip!
Frosting Tips:
- Let the cake cool completely before frosting.
- Make sure your frosting is at room temperature.
- Use an off-set spatula for easy control.
- If you decorate a lot of cakes, a turntable is very helpful!
- For a more polished look, apply a crumb coat first. Thin out about 1/2 cup of frosting with a little milk so that it’s easy to spread and apply a very thin layer over the cake. This will trap in any crumbs so they don’t show through on the final layer.
Leftover Hack!
A hack for leftover cake? You bet!
Add a small slice of cake to a blender along with a couple of scoops of vanilla ice cream and 1/4 cup of milk and blend it up.
Boom! You’ve got a pumpkin cake shake!
Storage:
We find it best to store this cake in the refrigerator so that the frosting lasts a bit longer.
Cover your cake (a cake keeper is perfect!) and store in the fridge for up to 4 days.
Frozen, this cake will last for up to 3 months.
More cake recipes!
- Chocolate Strawberry Dump Cake
- Fresh Apple Cake
- Gingerbread Cake
- Eclair Cake
- Chocolate Zucchini Cake
- Homemade Angel Food Cake
- Cinnamon Roll Cake
Pumpkin Cake with Cinnamon Frosting
Ingredients
For the cake
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 15 ounces pumpkin
- 2 cups flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the frosting:
- 1 cup butter room temperature
- 1 tablespoon cinnamon
- 2 teaspoons vanilla
- 4 cups powdered sugar
- 1/4 cup heavy cream
Instructions
For the cake
- Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
- Add the eggs, sugar, oil, and vanilla to a large mixing bowl and beat together on medium speed until smooth and creamy. Stir in the pumpkin.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and beat together until well combined.
- Pour batter into prepared cake pans and bake for 25 minutes or until a tester comes out clean.
- Cool cake completely before frosting.
For the frosting:
- Add the butter, cinnamon, and vanilla to a large mixing bowl and beat with an electric mixer until smooth.
- Add the powdered sugar and cream and beat on low speed until incorporated. Increase speed to medium and continue mixing until the mixture is light and fluffy. Add additional cream to reach the desired consistency, if needed.
- Spread 1 cup of frosting between the cake layers and frost the tops and sides of the cake. Sprinkle with cinnamon, if desired.
NRS says
This looks delicious! I am lactose intolerant so I sub lactose free whole milk for heavy cream in my frostings. This has more cream than my frostings, will my substitution work? Should I add less of the milk? Thanks!
Karly says
Hello! I’m not sure if your sub will work or not. I’ve only made this as directed. I’d start adding it slowly until you reach the consistency you like.
Susan says
Looks so yummy! Can I use the same recipe for cupcakes just reducing the baking time?
Karly says
I would think so, though I haven’t tried it.
Michelle says
I just made these as cupcakes. 350 for 20 minutes was perfect!
Karly says
Thanks for letting us know, Michelle! 🙂
Linda says
I really love this recipe and the cinnamon frosting looks to die for. I was wondering how to adapt this to a 9 x 13 pan as I do not have the round pans. Would you have suggestions?
Karly says
Hi Linda! I’ve baked it in a 9×13 here: https://www.bunsinmyoven.com/pumpkin-cake-with-cream-cheese-frosting/
Linda says
Thank you Karly, I bought the ingredients! Here I go!