Pumpkin Spice Cake

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Baking Time

25-30 minutes




  • 12 Tbsp (170g) Unsalted Butter (room temp)
  • 1 ¾ C packed (400g) Dark Brown Sugar
  • 3 Eggs
  • 1 15 oz can 100% Pumpkin Puree
  • 1 ½ Tbsp Vanilla Bean Paste
  • 3C (300g) Cake Flour
  • ½ tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • ¾ tsp Salt
  • 1 tsp Cinnamon
  • ½ tsp Cardamom
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • ¾ C Buttermilk


Preheat oven to 325° F.

Prepare 2 – 9” round (2” deep) cake pans with non-stick spray, line them with parchment paper circles and set aside.

Combine dry ingredients – flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger and cloves in a bowl, mix well with a whisk and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream together the room temperature butter and the brown sugar until smooth and creamy.

Add eggs one at a time and mix until incorporated before adding the next. Add the pumpkin and vanilla and mix.

Alternate adding the dry mixture and the buttermilk – starting and ending with the buttermilk. Split the batter evenly between the two pans.

Bake for 25 to 30 mins until the cake starts to pull away from the sides of the pan and it springs back when pressed on the top. Cool in the pan for 10 minutes. Remove cakes from the pans and let cool completely before icing.

The warm spicy flavors in this cake are perfect for this time of year – when we are wishing for cooler fall weather! The pumpkin makes this cake super moist and it is a simple mixing method for a scratch cake.