Pumpkin Spice Cake

Pumpkin Spice Cake

With Cream Cheese Frosting

I always have room for a slice of this cake.

Pumpkin spice cake is one of my favorite comfort desserts during the fall and holiday season. The cake is soft and moist, with pumpkin purée, brown sugar, honey, and warm spices. I fill and finish it with cream cheese frosting, which adds a slight tanginess that balances the sweetness of the cake.

The combination of cinnamon, ginger, allspice, nutmeg, and cloves gives the cake its warm autumn flavor without overwhelming the pumpkin.

This is an easy cake to prepare, but it still looks beautiful enough for a holiday table. You can keep the decoration simple with cream cheese frosting or finish it with a drizzle of caramel for something a little more special.

Instead of making a separate cheesecake layer, I bake cream cheese frosting directly into the pumpkin batter. As it bakes, the cream cheese gently melts into the cake, adding little hints of tangy richness, while the swirl on top gives the cake its rustic finish.

Supplies:

• Mixing bowl medium size or stand mixer

• Spatula

• Rolling pin

• Scale

• Baking trays

• Baking pan, loaf, Bundt

Pumpkin Spice Cake

Ingredients: 

Pumpkin Spice Mix

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• ¼ tsp ground allspice

• Pinch of ground cloves

• Pinch of ground nutmeg

Combine all the spices in a small bowl and set aside.

Pumpkin Spice batter

• 265g all-purpose flour

• 4g (¾ tsp) baking soda

• 5g (¾ tsp) baking powder

• 1 tsp salt

• 100g brown sugar

• 120g granulated sugar

• 150g pumpkin purée

• 1 tbsp honey

• 3 large eggs

• 200ml whole milk

• 50ml neutral cooking oil

• 113g (1 stick) unsalted butter, softened

• Prepared pumpkin spice mixture

• 500g prepared cream cheese frosting

Why Butter and Oil?

Butter contributes richness and flavor, while oil helps the cake remain soft and moist after cooling. Pumpkin purée also brings moisture and body to the batter.

The small amount of honey adds sweetness while also contributing to the cake's soft texture.

That little explanation is much more useful than promising readers an “Instagram-worthy presentation.” The cake does not know Instagram exists, and frankly I envy it.

Steps

1. Preheat the oven.
   Preheat the oven to 350°F (175°C). Prepare your cake pan with butter or baking spray and parchment paper as needed.

2. Cream the butter and sugars.
   In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Begin mixing on low speed, then increase to medium-high speed. Cream for approximately 3 minutes, until light and fluffy.

3. Add the eggs.
   Reduce the mixer to low speed. Add the eggs one at a time, allowing each egg to incorporate before adding the next. Continue mixing until the batter is smooth, light, and fluffy.

4. Add the remaining ingredients.
   Combine the pumpkin purée with the honey. Add the flour mixture, milk, pumpkin purée mixture, and oil gradually, mixing on low speed just until combined.

5. Scrape the bowl.
   Stop the mixer and scrape the sides and bottom of the bowl 2–3 times during mixing to make sure everything is evenly incorporated. Avoid overmixing once the flour has been added.

6. Add the Cream Cheese Filling

   Pour half of the pumpkin cake batter into the prepared pan.

   Pipe or spoon a generous amount of cream cheese frosting over the batter. Add the remaining pumpkin cake batter, then spoon or pipe a little more cream cheese frosting over the surface.

   Using a skewer or the tip of a knife, gently swirl the cream cheese through the top of the batter to create a decorative pattern.

   Do not over-swirl. A few gentle passes are enough.

7. Bake.
   Bake at 350°F (175°C) for approximately 40–50 minutes, depending on your oven and the size of the pan. The cake is ready when the center springs back lightly and a skewer inserted into the cake portion comes out with only a few moist crumbs.

8. Cool and finish.
   Allow the cake to cool before removing it from the pan. Once completely cool, finish with additional cream cheese frosting as desired.

For the best flavor and texture, allow the cake to cool completely before serving.

What to Expect

The cream cheese filling is intentionally subtle. During baking, some of the cream cheese melts into the pumpkin cake rather than remaining as a distinct layer. Once cooled, it leaves a delicate tangy cream-cheese flavor throughout the cake, while the swirl on top remains more visible.

Tips:

For the best result when you baking cake, make sure all ingredients stay in room temperature at least 2-4 hours . Do not process when the butter and eggs are cold.

Enjoy these Pumpkin Spice Bundt !

Cream Cheese Frosting Recipe