Pumpkin Spice Cake with Cream Cheese Frosting

a fork cutting into a piece of pumpkin spice cake

4.73 from 11 votes

Pumpkin Spice Cake with Cream Cheese Frosting

An Amish recipe for layered Pumpkin Spice Cake with cream cheese frosting. This completely from-scratch cake is decorated chopped pecans.

Prep Time30

Cook Time22

Total Time52

Course: Dessert

Cuisine: American

Keyword: homemade cake recipe, pumpkin cake, thanksgiving dessert

Servings:

Calories: 512kcal

Author: Julie Clark

Ingredients

1/2 cup shortening or unsalted butter, 4 ounces
1 1/4 cups granulated sugar 250 grams
2 large eggs beaten
2 1/4 cups sifted cake flour 293 grams
2 1/2 teaspoons baking powder 10 grams
1/2 teaspoon baking soda 3 grams
1 teaspoon salt 5 grams
2 teaspoons ground cinnamon 4 grams
1 teaspoon pumpkin pie spice* 2 grams
1 cup solid-pack pumpkin
3/4 cup 2% milk 6 ounces

For the frosting:

8 ounces cream cheese room temperature
3/4 cup unsalted butter room temperature, 6 ounces
3 1/2 cups powdered sugar 455 grams
1 tablespoon vanilla extract 13 grams
1 cup chopped pecans optional, for topping

Instructions

Preheat the oven to 350º Fahrenheit. Grease and flour two 9" round cake pans.
In a stand mixer, cream the shortening, then gradually add the sugar and continue creaming until it is light and fluffy. Blend in the eggs. 1/2 cup shortening, 1 1/4 cups granulated sugar, 2 large eggs
In a separate bowl, sift together the flour, baking powder, soda, salt and spices. Set aside. 2 1/4 cups sifted cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice*
In a small bowl, whisk together the pumpkin and milk. 1 cup solid-pack pumpkin, 3/4 cup 2% milk
Add the dry ingredients alternately with the pumpkin mixture to the egg mixture, beginning and ending with dry ingredients.
Pour batter into the prepared pans, dividing equally. Bake the cakes the preheated oven for 20-22 minutes or until the top center of the cake bounces back when you touch it.
While the cake is baking, prepare the cream cheese frosting. Using an electric mixer, beat butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2 minutes. With the mixer on low speed, add the powdered sugar, 1/2 a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 3 minutes. 8 ounces cream cheese, 3/4 cup unsalted butter, 3 1/2 cups powdered sugar, 1 tablespoon vanilla extract
Place one cake down on a cake plate. Using an offset spatula the top of this cake with a thick layer of frosting. Then place the second cake on top of the frosted layer.
Frost the top and sides of the cake, getting the frosting as even as possible.
If desired, press the chopped pecans around the outside of the cake immediately after frosting. 1 cup chopped pecans

Video

Notes

In place of the pumpkin pie spice, you could use 1/2 teaspoon each of ginger and nutmeg.
Store the cake in the refrigerator in an airtight container or covered with plastic wrap.
You can also use this batter for pumpkin cupcakes. Bake for 18-20 minutes in standard cupcake liners.

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition