This pumpkin spice cake with cream cheese frosting is completely tender, completely spiced and completely scrumptious!
One factor that makes this cake so particular is that it is bought actual pumpkin puree in it. That is proper, it isn’t simply the spice; it is the true deal!
This helps make the sponge additional tender and, after all, offers additional flavour – everyone knows how good pumpkin pie tastes!
With nice flavours and a phenomenal end, this pumpkin spice cake is the right cake to make for an autumnal (fall) get-together, to get pleasure from with espresso or to take to a college bake sale.
It is tremendous straightforward to make too! You will begin with the batter, creaming butter and lightweight brown sugar collectively, then stirring in eggs and vanilla, adopted by pumpkin puree and eventually, flour and pumpkin spice.
As soon as the batter is prepared, you’ll cut up it into two lined sandwich tins and bake low and sluggish to make sure they’ve beautiful flat, stage tops.
When your truffles are cool, you’ll make the cream cheese frosting by whipping butter, then whisking in sugar and vanilla additional and eventually, folding in chilled cream cheese.
The result’s a brilliant clean and creamy frosting that tastes scrumptious and is the right consistency to fill and canopy your truffles.
Placing collectively your pumpkin spice cake is a breeze. You’ll merely pop the primary cake on a board and unfold it with cream cheese frosting. Then you definately simply repeat the method with the second cake earlier than smoothing the icing everywhere in the exterior.
Your cake then wants an hour within the fridge to relaxation and agency up, and it’s able to serve. For slightly bit of additional aptitude, I prefer to crumble a Biscoff cookie excessive – a ginger cookie would work properly too!
Should you just like the sound of that, the total recipe is beneath – glad baking!
Elements
For the pumpkin sponge
- 250 g (8.8 oz) barely salted butter
- 250 g (8.8 oz) mushy mild brown sugar
- 200 g (7.1 oz) pumpkin puree
- 3 medium free vary eggs
- 1 tsp vanilla extract
- 250 g (8.8 oz) white self elevating flour (self rising flour)
- 1 tbsp pumpkin spice or blended spice
For The Cream Cheese Frosting
- 400 g (14.1 oz) icing sugar (powdered sugar) powdered sugar
- 200 g (7.1 oz) barely salted butter softened
- 220 g (7.8 oz) cream cheese chilled
- 2 tsp vanilla extract
- 1 Lotus Biscoff biscuit or ginger biscuit, crushed
Tools
Directions
Make The Sponge
Grease and line two 18 cm (7 inch) cake tins.
Preheat the oven to 180C (160C fan, 350F).
Put the sugar and butter in a big mixing bowl.
Whisk collectively till pale.
Add the eggs and vanilla.
Whisk collectively.
Add the pumpkin puree.
Whisk.
Sift within the flour and pumpkin spice.
Fold collectively.
Spoon into the lined tins and stage off.
Bake for 1 hour minutes till golden.
Go away to chill within the tin till protected to the touch, then launch onto a wire rack to chill fully.
Make the cream cheese frosting
Put the softened butter in a bowl and whisk till pale and creamy.
Sift within the icing sugar and add the vanilla extract.
Whisk till very pale, creamy and elevated in quantity.
Add the chilled cream cheese.
Fold by means of gently. Do not overwork it as it can loosen. If it appears to be like prefer it’s beginning to loosen, pop within the fridge for 10 minutes to agency up.
Assemble the cake.
Put the primary cake on a board.
Pile about one third of the frosting on high and unfold to the sides.
Place the second cake on high.
Pile one other third of the frosting on high.
Use the remaining frosting to neatly frost the perimeters.
Sprinkle the crushed cookie on high.
Place the entire cake within the fridge for 1 hour to agency up.
Slice and serve.
Get pleasure from!
Print this Pumpkin Spice Cake recipe
Pumpkin Spice Cake
This pumpkin spice cake with cream cheese frosting is completely tender, completely spiced and completely scrumptious!
Servings: 12 slices
Elements
For the pumpkin sponge
- 250 g (8.8 oz) barely salted butter
- 250 g (8.8 oz) mushy mild brown sugar
- 200 g (7.1 oz) pumpkin puree
- 3 medium free vary eggs
- 1 tsp vanilla extract
- 250 g (8.8 oz) white self elevating flour (self rising flour)
- 1 tbsp pumpkin spice or blended spice
For The Cream Cheese Frosting
- 400 g (14.1 oz) icing sugar (powdered sugar) powdered sugar
- 200 g (7.1 oz) barely salted butter softened
- 220 g (7.8 oz) cream cheese chilled
- 2 tsp vanilla extract
- 1 Lotus Biscoff biscuit or ginger biscuit, crushed
Directions
Make The Sponge
-
Grease and line two 18 cm (7 inch) cake tins.
-
Preheat the oven to 180C (160C fan, 350F).
-
Put the sugar and butter in a big mixing bowl and whisk collectively till pale.
-
Add the eggs and vanilla and whisk, adopted by the pumpkin puree.
-
Sift within the flour and pumpkin spice and fold collectively.
-
Spoon into the lined tins and stage off.
-
Bake for 1 hour minutes till golden.
-
Go away to chill within the tin till protected to the touch, then launch onto a wire rack to chill fully.
Make the cream cheese frosting
-
Put the softened butter in a bowl and whisk till pale and creamy.
-
Sift within the icing sugar, add the vanilla extract and whisk till very pale, creamy and elevated in quantity.
-
Add the chilled cream cheese and fold by means of gently. Do not overwork it as it can loosen. If it appears to be like prefer it’s beginning to loosen, pop within the fridge for 10 minutes to agency up.
Assemble the cake.
-
Put the primary cake on a board and pile about one third of the frosting on high and unfold to the sides.
-
Place the second cake on high and pile one other third of the frosting on high.
-
Use the remaining frosting to neatly frost the perimeters.
-
Sprinkle the crushed cookie on high.
-
Place the entire cake within the fridge for 1 hour to agency up earlier than slicing and serving.
Diet
Energy: 647kcal | Carbohydrates: 72g | Protein: 6g | Fats: 38g | Saturated Fats: 23g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 1g | Ldl cholesterol: 140mg | Sodium: 325mg | Potassium: 137mg | Fiber: 1g | Sugar: 55g | Vitamin A: 3839IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
* Observe: dietary data is estimated, based mostly on publicly accessible knowledge. Nutrient values might differ from these revealed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.
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Extra pumpkin recipes to attempt
This Caramel Pumpkin Pie recipe amps up the flavour with dulce de leche caramel in each the filling and as a topping, making it an ideal dessert on your festive feast!
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