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Autumn pumpkin cake with walnuts
Spiced pumpkin cake for autumn

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

Author: Flavelo
Recipes Cakes and Desserts
Pumpkin isn't just for soup! In baking, pumpkin puree acts like banana or applesauce: its fiber holds moisture, keeping the cake soft for days. Warming spices (cinnamon, ginger, cloves) highlight the pumpkin's natural earthy sweetness.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 35 mins
🍽️ Servings 12 servings
🔥 Calories 375 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater or blender (for puree)
  • Whisk
  • Cake pan

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk
⚠️ Tree Nuts (Walnuts)

Instructions

1 ✓

Mix the dry ingredients (flour, spices, baking powder, salt).

Tip: Mix spices with the flour to avoid intense spice clumps in the batter.
2 ✓

Cream the butter with the sugars, add eggs, and pumpkin puree.

Tip: Molasses in brown sugar adds extra moisture and caramel flavor.
3 ✓

Fold in the flour mixture and milk. Bake at 350°F (180°C) for about 35 minutes.

Tip: Batters with vegetable puree are heavier and bake slower.
4 ✓

Make the cream cheese frosting, fill and coat the cake. Top with roasted walnuts.

Tip: Walnut crunch provides necessary texture contrast to the soft cake.

Recipe FAQ

Can I use baby food?
Yes, pure pumpkin puree is perfect if you don't want to roast and peel. But check ingredients—no salt or sugar added!

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 10 tbsp Unsalted Butter
  • 3 large Eggs
  • 1 cup Pumpkin Puree (canned or fresh)
  • 1/2 cup Milk
  • 2 1/2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 11 oz Cream Cheese
  • 1 1/4 cups Confectioners' Sugar
  • 3/4 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/2 cup Walnuts (roasted)
  • 1 pinch Salt