Super moist pumpkin spice cake topped with dreamy espresso buttercream is a delightful treat that embodies the essence of autumn. This Pumpkin Spice Cake Recipe is perfect for any Fall gathering, whether it’s a cozy family dinner or a festive potluck. With its rich flavors and comforting spices, it’s easy to whip up when you crave a fun autumn dessert anytime!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of pumpkin and warm spices makes every bite a celebration of fall.
- Moist Texture: Thanks to the pumpkin puree and sour cream, this cake stays moist and tender for days.
- Versatile Topping: The espresso buttercream adds a unique twist, making it perfect for coffee lovers.
- Simple Ingredients: Most ingredients are pantry staples, making this cake easy to prepare anytime.
- Perfect for Sharing: Cut it into slices and serve at gatherings; everyone will want a piece!
Tools and Preparation
To create your delicious pumpkin spice cake, gather the necessary tools and equipment. Having the right tools can make the process smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9-inch round cake pans
- Parchment paper
Importance of Each Tool
- Mixing bowls: Essential for combining dry and wet ingredients effectively.
- Electric mixer: Makes beating together ingredients quick and ensures a well-mixed batter.
- Measuring cups and spoons: Guarantees precise measurements for consistent results in your pumpkin spice cake.
Ingredients
For the Cake
- 1 cup (127 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup plus 6 tablespoons (204 grams) dark brown sugar (packed)
- 3/4 cup (173 grams) pumpkin puree (100% pumpkin)
- 1/4 cup (53 grams) vegetable oil
- 1/4 cup (45 grams) sour cream (full fat, room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
For the Espresso Buttercream
- 8 tablespoons (113 grams) salted butter (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons instant espresso powder
- 2 tablespoons heavy cream (cold)
- 1 1/2 cups (183 grams) powdered sugar
How to Make Pumpkin Spice Cake Recipe
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl:
Combine the all-purpose flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Whisk until well blended.
Step 3: Prepare Wet Ingredients
In another bowl:
Beat together dark brown sugar, pumpkin puree, vegetable oil, sour cream, eggs, and vanilla extract using an electric mixer until smooth.
Step 4: Combine Mixtures
Gradually add the dry ingredients into the wet mixture:
Mix until just combined. Avoid overmixing to keep your cake light and fluffy.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans:
Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cakes
Once baked:
Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 7: Make Espresso Buttercream
In a mixing bowl:
Beat softened salted butter until creamy. Gradually add powdered sugar while mixing on low speed.
Add heavy cream, vanilla extract, and instant espresso powder. Increase speed until frosting is smooth.
Step 8: Frost Your Cake
Once cooled:
Place one layer of cake on a serving plate. Spread a layer of espresso buttercream on top.
Add the second layer of cake and frost the top and sides with remaining buttercream.
Enjoy your delicious homemade Pumpkin Spice Cake Recipe! Perfect for any occasion this fall!
How to Serve Pumpkin Spice Cake Recipe
Serving your delicious pumpkin spice cake can elevate the experience for you and your guests. Here are some delightful ways to enjoy this autumn treat.
With a Cup of Coffee
- Classic Brew: Pair your cake with a hot cup of coffee for a comforting afternoon treat.
- Espresso Shot: Serve alongside an espresso shot to bring out the flavors in the cake.
A Scoop of Ice Cream
- Vanilla Ice Cream: The creamy sweetness of vanilla ice cream complements the spices perfectly.
- Caramel Swirl: Drizzle caramel sauce over both the cake and ice cream for an extra indulgent dessert.
Fresh Whipped Cream
- Homemade Whipped Cream: A light dollop of freshly whipped cream can add a fluffy texture.
- Cinnamon Sprinkle: Dust some cinnamon on top for added flavor and visual appeal.
Festive Decorations
- Autumn Leaves: Garnish with edible autumn-themed decorations to enhance presentation.
- Candied Nuts: Sprinkle candied pecans or walnuts for a crunchy contrast.
How to Perfect Pumpkin Spice Cake Recipe
To make sure your pumpkin spice cake turns out perfectly every time, consider these helpful tips.
- Use Room Temperature Ingredients: This helps in creating a smooth batter and ensures even baking.
- Don’t Overmix Batter: Mix until just combined to keep the cake tender and moist.
- Check Doneness with a Toothpick: Insert into the center; it should come out clean when done.
- Allow Cake to Cool: Let it cool completely before frosting to prevent melting the buttercream.
- Store Properly: Keep leftovers in an airtight container at room temperature for up to three days.
Best Side Dishes for Pumpkin Spice Cake Recipe
Pumpkin spice cake pairs wonderfully with various side dishes that can complement its rich flavors. Here are some great options.
- Spiced Apple Cider: A warm drink infused with cinnamon and cloves that enhances the fall vibe.
- Cheese Platter: A selection of soft cheeses like brie or goat cheese can balance the sweetness.
- Roasted Butternut Squash Salad: This savory dish adds complexity and balances the sweetness of the cake.
- Maple Glazed Carrots: Sweet yet earthy, these carrots provide a delightful contrast in flavors.
- Pecan Pie Bars: For those who love nuts, these bars echo the flavors found in pumpkin spice.
- Gingerbread Cookies: These cookies add a festive touch, perfect for any autumn gathering.
Common Mistakes to Avoid
Making a pumpkin spice cake can be straightforward, but there are common pitfalls to keep in mind.
- Using the wrong flour: Make sure to use all-purpose flour for the perfect texture. Avoid using bread flour as it can make the cake dense.
- Skipping room temperature ingredients: Ingredients like eggs and sour cream should be at room temperature. This helps them mix better, creating a smoother batter.
- Not measuring spices correctly: Spices are key in this pumpkin spice cake recipe. Use measuring spoons for accuracy; too much or too little can alter flavor balance.
- Overmixing the batter: Mix just until combined to prevent a tough cake. Overmixing develops gluten, which can lead to a chewy texture.
- Ignoring baking time: Always check for doneness with a toothpick. An undercooked cake may collapse while cooling.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container to maintain freshness.
- The pumpkin spice cake can last up to 5 days in the refrigerator.
Freezing Pumpkin Spice Cake Recipe
- Wrap slices tightly in plastic wrap before placing them in a freezer-safe bag.
- The cake can be frozen for up to 3 months.
Reheating Pumpkin Spice Cake Recipe
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes.
- Microwave: Warm individual slices on medium power for 15-20 seconds.
- Stovetop: Place slices in a pan over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Here are some common questions regarding the pumpkin spice cake recipe.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well cooked and blended until smooth.
What can I substitute for dark brown sugar?
You can substitute with light brown sugar or granulated sugar mixed with molasses (1 tablespoon of molasses per cup of sugar).
How do I make this pumpkin spice cake recipe gluten-free?
Use a gluten-free all-purpose flour blend that measures cup-for-cup similar to regular flour.
Can I add nuts or chocolate chips?
Absolutely! Walnuts or chocolate chips will add great texture and flavor to your pumpkin spice cake.
How should I store leftover frosting?
Store any leftover espresso buttercream in the refrigerator in an airtight container for up to one week.
Final Thoughts
This pumpkin spice cake recipe is not only delicious but also versatile enough for any occasion. You can customize it by adding nuts or experimenting with different frostings. Whether it’s a cozy fall gathering or just an afternoon treat, this cake is sure to delight!
Pumpkin Spice Cake Recipe
Indulge in the flavors of fall with this delightful Pumpkin Spice Cake Recipe, topped with creamy espresso buttercream. This cake is the perfect companion for cozy gatherings, whether it’s a festive potluck or an intimate family dinner. With its enchanting blend of pumpkin and warming spices, every slice brings the essence of autumn to your table. Moist and tender thanks to pumpkin puree and sour cream, this cake is simple to prepare using pantry staples. The rich espresso buttercream adds a unique twist that coffee lovers will adore. Bake this sweet autumn treat today and savor the warmth of the season!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (127 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup plus 6 tablespoons (204 grams) dark brown sugar (packed)
- 3/4 cup (173 grams) pumpkin puree (100% pumpkin)
- 1/4 cup (53 grams) vegetable oil
- 1/4 cup (45 grams) sour cream (full fat, room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 8 tablespoons (113 grams) salted butter (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons instant espresso powder
- 2 tablespoons heavy cream (cold)
- 1 1/2 cups (183 grams) powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans; line with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, beat dark brown sugar, pumpkin puree, vegetable oil, sour cream, eggs, and vanilla until smooth.
- Gradually combine dry ingredients with wet ingredients; mix until just combined.
- Divide batter between prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with espresso buttercream made from beaten butter, powdered sugar, heavy cream, vanilla extract, and espresso powder.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 278
- Sugar: 25g
- Sodium: 168mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg
