This Pumpkin Spice Cake with Buttercream Icing is one of my all-time favorite and most delicious cake recipes I have ever shared.
Fall is just upon us. Though the weather hasn’t shown a sign of cooling off just yet. We anticipate the coming season anyway. With the annual adjustment to wardrobes, home decor, and mealtime. Who doesn’t love the fall season? The air is a cool crisp, the beautiful leaves begin to turn those autumnal colors and rainy day mornings come every so often.
Soon the pumpkin farms will be open and we will make our way down for our annual trip. A yearly outing that I have done since before my daughter was even walking. Now a teenager but still just as excited to venture out to the pumpkin farm. A day filled with apple dumplings, hay bales, and the lovely site of piles of pumpkins that span the entire farm. Not that you will need a fresh pumpkin to make this delicious Pumpkin Spice Cake with Buttercream Icing.
Why I Love This Recipe
The flavor of the fall season is hard to beat. I find it to be one of the most aromatic of the seasons. The scent of warm cinnamon and simmering soups on the stovetop are just ahead of us. Making the house feel it’s coziest. 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 tops my list of pumpkin favorites. It is moist and perfectly flavored. Of all the pumpkin baked goods, Pumpkin Pancakes, pasta, 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. It is hard to imagine it being any better than my Chocolate Cake with Buttercream Icing which 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 It
For The Cake
1 cup olive oil
2 cups all purpose flour
3 eggs (room temperature)
1 cup brown sugar packed
1 tsp cinnamon
1/2 tsp ground ginger
1.5 tsp of vanilla extract
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1 (15 oz) can pumpkin puree
1/2 cup room temperature butter
2 cups powdered sugar
2-3 tbsp of milk
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 13 greased baking dish.
Bake for 30-35 minutes at 350℉. Oven times vary, so check it at the 30-minute point by inserting a toothpick into the center. You want to bake the cake until it just done.
To make the frosting. Add the butter, sugar, and milk into a mixing bowl. Mix with a stand mixer or a hand mixer and beat until smooth. Make sure that the butter is at room temperature before mixing the frosting. Frost when completely cooled, otherwise the buttercream will melt.
- If making a rounded layered cake, double up the buttercream icing ingredients as you will need more frosting for both layers and the center.
- I use organic unbleached all-purpose flour for this recipe.
- This cake is best when just done. So be sure to check it at the 30-minute point since bake times will vary by oven. The cake is done when the center no longer wobbles or you can pull out a clean toothpick from the center.
- Be sure to use room temperature butter for the icing.
- Using room temperature eggs allows them to blend better into the recipe.
Can I use cake flour instead of the all-purpose flour in this recipe?
You can! I typically keep all-purpose flour in my kitchen for its versatility and for creating recipes that keep it simple. However, I have also made this cake with cake flour which yielded great success. I use the same amounts as the recipe calls for with the all-purpose.
Can I substitute the olive oil for butter?
You sure can! The conversion from butter to olive oil is generally three-quarters of butter in a recipe calling for olive oil. So in other words for the 1 cup of olive oil in this recipe, 3/4 cup of butter should work well.
How much frosting will I need for making a 9-inch round layer cake?
If making this with two 9-inch round cake pans for a layer cake, I recommend doubling the frosting recipe for this so that you have enough for the center layer.
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If you try this recipe and love it, I would appreciate you coming back to 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 packed brown sugar
- 1.5 tsp of vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 3 eggs (room temperature)
- For the Buttercream Icing:
- 1 cup room temperature butter
- 2 cups powdered sugar
- 2-3 tbsp milk
- 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 13 greased baking dish.
- Bake for 30-35 minutes at 350℉.
- To make the frosting add the butter sugar and milk to a bowl. Mix with a stand or hand mixer and beat until smooth.
- Frost the cake after its been completely cooled.
Serving Size:1 slice
Amount Per Serving: Calories: 549Total Fat: 36gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 89mgSodium: 337mgCarbohydrates: 55gFiber: 2gSugar: 36gProtein: 5g
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