Recipes  
Pumpkin Spiced Cake
Pumpkin Spiced Cake
Open in full-screen mode

Pumpkin Spiced Cake

5 stars (153) Rate this recipe
Preparation
35 MIN
Cooking
30 MIN
Cooling
2 H
Makes
8 to 10 servings
Freezes
Share

Ingredients

Cake

Frosting

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. Butter and line two 8-inch (20 cm) springform pans with parchment paper.
  3. In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.
  4. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the pumpkin purée and beat until incorporated. With a wooden spoon, add the dry ingredients. Spread the batter evenly in the prepared pans.
  5. Bake for about 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 10 minutes. Unmould and let cool completely.

Frosting

  1. In a bowl, using an electric mixer, beat the cream cheese with the butter and icing sugar until smooth. Drizzle in the chocolate, beating constantly. If it's too soft, refrigerate for 15 minutes before frosting the cake.
  2. With a serrated knife, slice off the rounded top of one cake. Spread the cut surface with a third of the frosting. Cover with the second layer and cover the cake with the remaining frosting. Garnish with Candied Pecans, if desired.

Note

Pumpkin purée freezes well.

Good with...

Candied Pecans

Candied Pecans

10 min
Homemade Pumpkin Purée

Homemade Pumpkin Purée

1 h 10 min

Comments

  1. I made this recipe as 24 muffins to give to my colleagues at work for a Halloween treat, they were delicious. I will definitely make them again.

  2. Made this cake for staff birthdays and all 8 of us love this cake! Delicious!!

  3. Double the spices and add some salt. The texture is great, just lacking flavor as is.

  4. I have made this cake several times and it is always a hit! This Thanksgiving, I actually turned this cake into mini cupcakes and they were just as good (if not even better).

  5. Best pumpkin cake ever, I really love how easy the recipe is. I will try to add some shredded coconut in the cake next time.

  6. My all time favourite cake for all occasions- Thanksgiving, Christmas, birthdays. I have even tried to increase the spices as I love gingerbread cookies and the spices are the same. 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves - the spices really comes out!

  7. Excellent choice for Thanksgiving. I made cupcakes and cooked for 20 minutes. Loved the texture and flavour, I know these will be a hit.

  8. Looks very good and easy to make love the frosting especially the candied pecans thanks.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.