Pumpkin Spice Cake Recipe
Super moist pumpkin spice cake topped with dreamy espresso buttercream. It's everyones favorite Fall drink in cake form! Perfect for any Fall gathering or it's easy to whip up when you want a fun autumn dessert anytime!
Equipment
- 8 inch round cake pan or 8X8 square baking pan
- Hand held or stand mixer
- Measuring cups or a kitchen scale
- Measuring Spoons
- Parchment Paper
Ingredients
Pumpkin Cake
- 1 cup (127 grams) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup plus 6 tablespoons (175 grams) brown sugar packed, I like dark brown sugar
- ¾ cup (173 grams) pumpkin puree 100% pumpkin
- ¼ cup (53 grams) vegetable oil
- ¼ cup (55 grams) sour cream full fat, room temperature (you can also use plain yogurt)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Espresso Buttercream
- 8 tablespoons (113 grams) salted butter room temperature, add ¼ teaspoon of kosher salt if you don't have salted butter
- 1 teaspoon vanilla extract
- 1 ½ teaspoons instant espresso powder
- 2 tablespoons heavy cream cold
- 1 ½ cups (183 grams) powdered sugar
Instructions
Pumpkin Cake
- Preheat your oven to 350°F. Grease and line an 8 inch cake pan with parchment paper. I like to cut out a circle the size of the pan so it fits snuggly into the bottom. You can also use an 8X8 square baking pan, if so, line with parchment paper going up and over the sides.
- In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat the eggs until well combined. Add the sour cream, vegetable oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix!
- Pour the batter into the cake pan, spreading it out evenly. Bake for 26-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before frosting it. If you used a round cake pan, place a plate on top and flip it over so it slides out smoothly. If using a square baking pan, lift the cake out using the parchment paper that was up and over the sides.
Espresso Buttercream
- In a large mixing bowl, use an electric mixer to beat the butter on medium speed until smooth and creamy, about 2 minutes.
- Add the vanilla extract and Instant Espresso Powder to the butter. Continue to beat until well combined.
- Gradually add the powdered sugar, slowly, beating on low speed until each addition is fully incorporated. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the cold heavy cream. Once added, increase the speed to high and beat until the buttercream is light and fluffy, about 2 minutes.
- If the buttercream is too thick, you can add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a bit more powdered sugar.
- Frost the cooled down cake, spreading it out evenly.
Notes
Storage
Refrigerator
Store the cake in the refrigerator in an airtight container for up to 3 days. Take the cake out an hour before enjoying for best texture results.
Freezer
Store the cake in an airtight container in the freezer for up to 2 months. I like to wrap the cake in plastic wrap and place in a container for extra protection against freezer burn. Defrost the cake in the refrigerator before eating for best results.
Avoid Over mixing: Be careful not to over mix the cake batter, as this can result in a dense and rubbery texture. Mix just until the ingredients are combined for a light, tender crumb.
Choose Instant Espresso Powder: Use instant espresso powder for the buttercream, as it dissolves easily without the need for water. This ensures a smooth, rich flavor that enhances the cake.
Incorporate Heavy Cream: Adding heavy cream to the buttercream creates a fluffier, creamier texture that elevates the overall richness and mouthfeel of the frosting.
Room Temperature Ingredients: When ingredients are room temperature they incorporate much easier resulting in the best cake texture you can achieve.
Use Parchment Paper: Line your cake pan with parchment paper for easy removal. This simple step prevents sticking. Place a long rectangle strip underneath the circle bottom that goes up and over the sides if you are not comfortable flipping the cake out.
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