Thanksgiving Cake

I’ll be honest—every year when Thanksgiving rolls around, I get excited about the food, but my heart secretly waits for the cake.

Not just any cake, but the kind that makes people stop mid-conversation when it’s brought to the table. That’s why I love making this Thanksgiving Cake.

It looks like a little celebration all on its own, with creamy swirls, bright autumn leaves, and those tiny fondant acorns that always make someone smile before they even take a bite.

For me, baking this cake feels almost like wrapping up a gift. From smoothing out the buttercream to placing each leaf in its spot, I get this quiet joy knowing it’s going to make the day feel extra special.

And when it’s finally cut? That soft vanilla sponge with fluffy frosting never disappoints—it’s simple, honest, and always the star of my dessert table.

Table of Contents

Thanksgiving Cake Recipe

Ingredients

For the Vanilla Cake Layers (two 8-inch round pans):

2 ½ cups all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup whole milk, room temperature
½ cup sour cream, room temperature

For the Buttercream Frosting:

1 ½ cups unsalted butter, softened
5 cups powdered sugar (sifted)
2 tsp pure vanilla extract
4–5 tbsp whole milk (as needed for consistency)

For Decorations:

White fondant
Food coloring gels (red, orange, yellow, green, brown)
Small leaf cutters (maple, oak, etc.)
Acorn silicone mold (or shape by hand)
Brown fondant for acorn tops
Light brown fondant for acorn bases
Edible gold or bronze dust (optional for extra shine)
Piping bag with a star tip nozzle

For the Orange Border Detail:

Buttercream (from above batch)
Orange gel food coloring

For Writing:

½ cup buttercream (tinted chocolate brown with cocoa powder or brown gel food coloring)
Small round piping tip

Instructions

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in sour cream. Gradually add the dry mixture alternating with milk, starting and ending with flour. Mix until just combined.
Divide the batter evenly between pans, smooth the tops, and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Beat butter until creamy (2 minutes). Gradually add powdered sugar, mixing well after each addition.
Stir in vanilla extract and milk one tablespoon at a time until smooth and fluffy.
Place one cake layer on a serving board or turntable. Spread an even layer of buttercream on top. Place the second cake layer over it.
Apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes.
Apply a smooth final coat of buttercream, using a bench scraper for clean edges.
Tint a small portion of buttercream orange. Fill a piping bag fitted with a fine grass/noodle tip and pipe around the cake base to create the orange shredded border.
Tint another small portion of buttercream chocolate brown. Place into a piping bag with a small round nozzle and neatly pipe “Happy Thanksgiving” in the center.
Divide white fondant into portions. Tint with red, orange, yellow, green, and brown gels. Roll out and cut with leaf cutters. Add light veining using a knife or veining tool. Let dry slightly for firmness.
For acorns, roll small balls of light brown fondant for bases. Attach smaller textured caps made from darker brown fondant. Use a little water or edible glue to fix them together.
Pipe rosettes of white buttercream around the cake top edge using a star tip.
Arrange fondant leaves in alternating colors on top of the rosettes. Place fondant acorns in between for a natural autumn look.
Optionally, dust leaves with edible gold or bronze for added shine.
Refrigerate for at least 30 minutes before serving to help decorations set.
Slice with a sharp knife dipped in hot water for neat servings.

How Do You Make A Moist Thanksgiving Cake?

To keep your cake soft and moist, a few smart steps make all the difference.

Use room temperature ingredients: They blend more evenly and create a smooth batter.
Don’t overmix the batter: Gentle mixing keeps the cake light and fluffy.
Add sour cream or yogurt: These ingredients bring extra moisture without making the cake heavy.
Brush syrup on cake layers: A light sugar-water syrup locks in freshness after baking.
Avoid overbaking: Take it out as soon as a toothpick comes out clean, not dry.

Can I Bake Thanksgiving Cake Ahead Of Time?

Yes, you can easily prepare it before the big day.

Bake the cake layers 1–2 days early: Wrap them well in plastic and keep them at room temperature.
For longer storage: Freeze the cooled cake layers (up to a month) and thaw them overnight before frosting.
Make frosting a day in advance: Store it in an airtight container in the fridge, then whip it again before using.

What Decorations Are Popular For A Thanksgiving Cake?

Thanksgiving cakes are loved for their warm and festive looks.

Fondant leaves in fall colors: Red, orange, yellow, and brown add seasonal charm.
Fondant acorns and pumpkins: Small details that instantly say “harvest time.”
Buttercream rosettes: Swirls around the cake edge for a soft, elegant touch.
Edible gold or bronze dust: Gives a gentle sparkle without overdoing it.
Writing on top: Simple messages like “Happy Thanksgiving” make it personal.

Can I Use Pumpkin In A Thanksgiving Cake?

Pumpkin works beautifully and gives the cake a warm, rich flavor.

Use pumpkin purée: It adds both moisture and a natural sweetness.
Pair with spices: Cinnamon, nutmeg, and ginger make the flavor deeper.
Balance the texture: Since pumpkin is soft, reduce liquid slightly in the batter.

Can Thanksgiving Cake Be Made Without Eggs?

Yes, eggs can be replaced without losing the cake’s structure.

Yogurt: Makes the cake moist and soft.
Applesauce: Adds sweetness and keeps the cake fluffy.
Vinegar and baking soda: Helps the cake rise well.
Mashed bananas: Good for moisture but adds a mild banana flavor.

How Do You Transport A Thanksgiving Cake Safely?

Carrying a decorated cake needs a little care.

Use a sturdy cake box: Keeps the cake from sliding or tipping.
Chill before moving: A slightly cold cake holds its shape better.
Place on a flat surface: The car seat is risky—use the floor or trunk.
Drive slowly and avoid sharp turns: Sudden movements can ruin the decorations.

What Size Cake Is Best For A Thanksgiving Gathering?

The right cake size depends on how many people you’re serving.

8-inch round cake: Serves about 10–12 people.
9-inch round cake: Serves about 14–16 people.
10-inch round cake: Serves 20 or more people.

How Do I Make Thanksgiving Cake Kid-Friendly?

Kids love simple, fun flavors and bright colors. Some easy cake ideas include:

Vanilla cake with rainbow sprinkles
Chocolate cake with cream frosting
Pumpkin spice cake with a light glaze
Carrot cake with smooth cream topping