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.