Pumpkin Spice Fall Cake Design Recipe
Pumpkin spice—because apparently, it’s not fall without it. So, why not incorporate it into cake design? This recipe blends the warm, cozy spice mix with a cake that looks as good as it tastes. Perfect for those who claim they’re too busy to decorate (ahem), but still want to impress. Don’t worry, it’s not some complicated culinary art—just a simple, elegant way to make your pumpkin spice obsession a reality. Get your baking essentials ready, because this cake doesn’t make itself. Ready to bring those fall vibes to the table, one spiced layer at a time? Let’s dive in.
Pumpkin Spice Fall Cake Design Recipe
A simple, elegant pumpkin spice cake that looks as stunning as it tastes, topped with warm, fall flavors.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup unsalted butter softened
- 2-3 cups powdered sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat sugar, brown sugar, and eggs until smooth. Add pumpkin puree, oil, and vanilla.
- Gradually mix the dry ingredients into the wet ingredients.
- Pour the batter evenly into the prepared pans. Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- To make the frosting, beat butter, powdered sugar, cinnamon, ginger, milk, and vanilla until smooth and fluffy.
- Frost the cooled cakes generously, and sprinkle with cinnamon for garnish.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Vitamin A: 20%
- Vitamin C: 2%
- Calcium: 4%
- Iron: 6%
- Potassium: 3%
Additional Notes/Tips
- Add a handful of chopped walnuts to the batter for an extra crunch.
- Use a cream cheese frosting for a tangy twist.
- Don’t skimp on the spices—the right balance makes the cake.
- If you’re feeling lazy, use store-bought frosting. Just don’t tell anyone.
- Can be made a day ahead—just cover tightly and store at room temperature.
