Cakes and Cupcakes

Pumpkin Spice Cake

Today we wanted to make something full of fall flavor! Why not make a pumpkin spice cake? Let’s get going!



  • 3 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 1 (15 oz) can of pumpkin
  • 1 tbsp vanilla extract
  • 3 eggs
  • 1/4 cup oil
  • 1 cup milk

Cream Cheese Cinnamon Frosting:

  • 12 oz cream cheese, softened
  • 3/4 cup butter, softened
  • 2 tsp cinnamon
  • 6 cups powdered sugar
  • 3 tbsp maple syrup (optional)


  1. Pre-heat your oven to 300 F. Grease your 8″ or 9″ cake pans. Set aside.
  2. In a separate medium bowl, mix together your flour, salt, and baking soda. Set aside.


3. In a separate bowl, cream together your butter and sugar until fluffy.


4. Beat in your eggs one at a time to the butter mixture. Then add the vanilla, vegetable oil, and pumpkin.

5. Then alternately mix in the flour mixture with the milk. Flour, mix, milk, mix…


6. Evenly pour your batter into the pans.


7. Bake for 35-40 minutes.

8. Once baked, take the cakes out of the pan and let cool before frosting.

(While the cake is cooling, we’re going to make the frosting.)


9. In a large bowl cream together your butter and cream cheese. Then add maple syrup, vanilla, and cinnamon. Continue beating on low. Slowly add your confectioners’ sugar until fully combined, then beat on high.

10. Make sure your cake is cooled before frosting.

11. Start by putting frosting on the first layer, then repeat for the tops of each layer. Add frosting on the sides and smooth out on top and the side. Store in the fridge for 20 minutes to set.

12. Once set, finish frosting to your preference. We added chopped chocolate chips on the bottom and swirls garnished with cocoa powder.


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