I still remember the first time I baked a pumpkin spice cake—my whole kitchen smelled like happiness.
The mix of pumpkin, cinnamon, ginger, and nutmeg was so inviting that I kept peeking through the oven door like a kid waiting for a surprise. And when it came out?
Oh, it was soft, moist, and full of cozy flavor. I couldn’t stop smiling. Now, I make this cake every year, and it never fails to feel special.
Topped with creamy vanilla buttercream and little piped pumpkins all around, it’s not just a dessert—it’s a moment.
A cake that makes people pause, take a breath, and enjoy something homemade with love.
Pumpkin Spice Cake With Creamy Vanilla Buttercream & Pumpkin Piping Decoration
Ingredients
For the Cake Batter:
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (240ml) neutral oil (such as sunflower or canola)
- 4 large eggs, room temperature
- 1 ½ cups (360g) pumpkin puree (smooth, not pie filling)
- ½ cup (120ml) whole milk, room temperature
- 2 tsp pure vanilla extract
For the Buttercream Frosting:
- 1 ½ cups (340g) unsalted butter, softened
- 5 cups (600g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- ¼ cup (60ml) whole milk, room temperature
- Pinch of fine salt
For the Pumpkin & Garland Decorations:
- Additional batch of buttercream (about 2 cups)
- Orange gel food coloring
- Green gel food coloring
- Piping bags
- Piping tips:
- Tip #1M (for large rosettes on top)
- Tip #18 (small star tip for garland pumpkins)
- Tip #21 or #199 (medium star tip for texture)
- Tip #352 (leaf tip for green pumpkin tops)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch (20 cm) round cake pans with parchment paper on the bottom and lightly grease the sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well combined. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until smooth.
- Add the eggs, one at a time, whisking well after each.
- Whisk in the pumpkin puree, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture, mixing with a spatula until just combined. Avoid overmixing to keep the cake soft.
- Divide batter evenly between the prepared pans.
- Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Beat the softened butter on medium speed until creamy and pale (about 3 minutes).
- Gradually add the powdered sugar, one cup at a time, beating on low to avoid a sugar cloud.
- Add the vanilla extract, milk, and salt, then beat on medium-high until fluffy (about 3 minutes).
- Place one cooled cake layer on a cake board or serving stand.
- Spread an even layer of buttercream over the top.
- Place the second cake layer on top, flat side up.
- Apply a thin crumb coat over the entire cake. Chill for 20 minutes.
- Frost with a smooth final coat of buttercream using an offset spatula and a cake scraper for a flawless finish.
- Divide the reserved buttercream into three bowls:
- Leave one portion plain white for the top rosettes.
- Color one portion with orange gel food coloring for pumpkins.
- Color one small portion with green gel food coloring for pumpkin tops and garland stems.
- Fit a piping bag with tip #1M and fill with white buttercream.
- Pipe large rosettes evenly around the cake’s top edge.
- Fit a piping bag with tip #18 or #21 and fill with orange buttercream.
- Pipe small pumpkins around the upper side of the cake in a draped garland pattern, making sure each pumpkin touches the next slightly.
- With a small piping bag fitted with tip #352, pipe tiny green stems on each garland pumpkin.
- Using tip #21 or #199, pipe larger pumpkins along the base of the cake in various sizes.
- Add stems with tip #352 in green.
- Chill the cake for at least 30 minutes before serving to set the design.
- Slice with a warm knife for clean cuts.
How Do I Make a Moist Pumpkin Spice Cake?
A moist cake depends on good ingredients and the right method. Here’s what to do:
- Use pumpkin puree: Keeps the cake naturally soft and flavorful.
- Add oil with or instead of butter: Maintains moisture even after cooling.
- Avoid overmixing: Too much mixing makes the cake dense.
- Measure flour correctly: Extra flour can make the cake dry.
- Bake at the correct temperature: Prevents edges from drying before the center is baked.
- Rest before slicing: Allows moisture to spread evenly inside the cake.
Can Pumpkin Spice Cake Be Made Ahead Of Time?
Making it ahead is easy and keeps flavor intact.
- Bake 1 day earlier: Flavors blend and taste richer the next day.
- Cool completely before storing: Prevents steam from making it soggy.
- Wrap in plastic wrap: Locks in freshness for unfrosted cake.
- Refrigerate frosted cake: Keeps frosting firm and safe to eat.
How Do I Make Pumpkin Spice Cake Without Eggs?
You can still get a soft, delicious cake using simple replacements:
- Unsweetened applesauce: ¼ cup for 1 egg.
- Mashed ripe banana: ¼ cup for 1 egg.
- Yogurt: ¼ cup for 1 egg.
- Buttermilk: ¼ cup for 1 egg.
Should I Refrigerate Pumpkin Spice Cake With Frosting?
Storage depends on the frosting type:
- Cream cheese or dairy frosting: Must be refrigerated.
- Buttercream frosting: Can stay at room temperature for up to 2 days.
- Store in airtight container: Stops the cake from drying out.
- Bring to room temperature before serving: Keeps the texture soft.
Can I Make Pumpkin Spice Cake Gluten-Free?
Yes, just replace regular flour with gluten-free flour blends:
- Use an all-purpose gluten-free blend: Best if it contains xanthan gum.
- Follow same recipe steps: No need to change other ingredients.
- Check a few minutes early: Gluten-free cakes can bake faster.
Can I Freeze Pumpkin Spice Cake?
Freezing keeps it fresh for weeks if stored well:
- Cool the cake fully: Stops condensation in the wrap.
- Wrap tightly in plastic: Prevents freezer burn.
- Use a freezer-safe bag or box: Protects flavor and texture.
- Thaw at room temperature: Keeps it soft and moist.