This Pumpkin Spice Cake with Buttercream Icing is one of my all time favorite and most delicious cake recipes I have ever shared.
It is the season of pumpkin and why not have a cake? Although some would argue that it is indeed apple season. If you are one of those, I don’t blame you, apples are hard to beat. So is my apple cake.
But as far as pumpkins go, well this recipe is one that definitely tops my list of pumpkin favorites. It is absolutely moist, and perfectly flavored. Of all the pumpkin baked goods, pumpkin pancakes, pastas and even soups it is a wonder how it took me so long to make a cake. After much thought, it came to me one afternoon to just make one. After a few adjustments, this one is decidedly my very favorite cake on this blog. Which is hard to imagine it being any better than my chocolate cake with buttercream icing that has long held that title. But the spices in this one are absolute perfection. It is the perfect complement to a warm cup of coffee or tea.
It will also be on our Thanksgiving table this year as I have decided it is even more delicious than any pumpkin pie found. I know I will be bringing home an empty cake dish that day as this cake is sure to be the star of the dessert table.
What You Will Need To Make Pumpkin Spice Cake with Buttercream Icing
For The Cake
1 cup olive oil
2 cups all purpose flour
1 cup brown sugar (not packed)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1 can pumpkin puree (15 oz)
1/2 cup room temperature butter
2 cups powdered sugar
2-3 tbsp of milk
Pro Tip: If making a rounded layered cake, double up the buttercream icing ingredients as you will need more frosting for both layers and the center.
With a sifter over a large bowl. Add the flour, spices, baking powder and baking soda. Sift all the ingredients into the large bowl together. Set aside.
In another medium bowl combine the oil, pumpkin, eggs and sugar. When combined slowly pour the wet ingredients into the bowl with the sifted flour mixture. Stir well.
Pour the cake batter into an awaiting 9 x 12 greased baking dish.
Bake for 35-40 minutes. In my oven it takes approximately 35 minutes so be sure to check it by inserting a tooth pick in the center and pulling it out clean.
To make the frosting just add the butter sugar and milk to a bowl. Mix with a stand or a hand mixer to combine well. Make sure that the butter is at room temperature before making the frosting. Frost when completely cooled, otherwise the buttercream will melt.
If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
- 1 can pumpkin puree (15 oz)
- 2 cups all purpose flour
- 1 cup olive oil
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3 eggs
- With a sifter over a large bowl. Add the flour, spices, baking powder and baking soda.
- Sift all the ingredients into the large bowl together. Set aside.
- In another medium bowl combine the oil, pumpkin, eggs and sugar.
- When combined slowly pour the wet ingredients into the bowl with the sifted flour mixture. Stir well.
- Pour the cake batter into an awaiting 9 x 12 greased baking dish.
- Bake for 35-40 minutes. In my oven it takes approximately 35 minutes so be sure to check it by inserting a tooth pick in the center.
- To make the frosting add the butter sugar and milk to a bowl. Mix with stand or hand mixer to combine well.
- Frost when completely cooled.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 306Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 193mgCarbohydrates: 34gFiber: 2gSugar: 16gProtein: 3g