pumpkin spice layer cake topped with marshmallows on a cake plate

Tired of the same old pumpkin pie every Thanksgiving? Spice up your Fall baking with this delicious cake by Chef Emily Gingery that’s sure to become a holiday favorite!

Ingredients

Pumpkin Spice Cake Layers

  • 2 3/4 cups (360 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 2 teaspoons (6 grams) cinnamon
  • 1 teaspoons (2 grams) nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups (400 grams) granulated sugar
  • 1/2 teaspoon (3 grams) salt
  • 1 1/2 sticks (12 tablespoons) (170 grams) unsalted butter – do not soften in the microwave – I cut mine into 1/2 inch slices and place onto waxed paper on the countertop. Leave it out only 5 to 6 minutes; you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
  • 4 large eggs
  • 1/4 cup (54 grams) vegetable oil
  • 1 can (15 ounces/425 grams) canned pumpkin (not pumpkin pie filling)
  • 1/2 cup (121 grams) milk
  • 1 teaspoons (6 grams) vanilla extract

Spiced Cream Cheese Frosting

  • 1 1/2 cups (3 sticks/382 grams) unsalted butter, softened
  • 1 1/2 packages (339 grams) cream cheese (no need to soften to room temperature)
  • 2 teaspoons (4 grams) cinnamon
  • 1/2 teaspoon (1 grams) nutmeg
  • 1 teaspoon ground ginger (2 grams) If clumpy, sift
  • 6 – 6 1/2 cups confectioners’ sugar, sifted (or more to reach desired spreading consistency)
  • 2 teaspoons (8 grams) vanilla extract

Directions

Pumpkin Spice Cake Layers

This recipes uses the reverse creaming method.

  1. Preheat oven to 350°. Grease & flour three 8-inch pans.
  2. In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so the ingredients are well-blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
  3. In another bowl combine eggs, oil, pumpkin, milk, and vanilla. Whisk until well blended. Set aside.
  4. Method is important in this recipe, so with the mixer on low speed, slowly add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pours, beating 20 seconds after each addition.
  5. Bake at 350° for 30-35 minutes, let cool in pans 10 minutes, then turn out.

Spiced Cream Cheese Frosting

  1. Using your mixer, beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.
  2. Top with marshmallows if desired!