Pumpkin Cake Recipe

Pumpkin cake Recipe

pumpkin-cake-recipe

Then best Pumpkin Cake recipe is back!

And to think I was almost NOT going to re-film this little gem!?

What was wrong with me!??

Well, whatever that was all about, I’m just glad I came to my senses, because as you can see in the picture above that I had a lot of fun making this recipe into 3 different styles of cake!

For those who are on a quest for the most perfectly domed cupcakes this pumpkin cake recipe will have you singing Hallelujah!

So, needless to say you can make this recipe into cupcakes, sheet cakes, round cakes, bundt cakes, wedding cakes!

You name it! This is a really great Base Recipe!

Be sure to check out my Halloween Styled Pumpkin Layer Cake too, with the ganache icing??

I have to say that was my favorite version! (Of course it was~ chocolate~ duh!)

I promise you won’t be able to decide which version to make!

The Pumpkin Bundts?  The Cinnamon Spiced Cupcakes or the Layer Cake?

I know! MAKE ALL OF THEM!


4.8 from 4 reviews
Pumpkin Cake Recipe
 
Prep time
Cook time
Total time
 
This will make 2 thick 8" Layers that can be sliced into 4 layers total if desired.
Preheat oven to 350°f
Prepare pans withPan Grease
Author:
Serves: 2 - 8" Layers
Ingredients
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar 1¼ cup (250g)
  • Egg Yolks 4 large (72g)
  • Vanilla Extract 1 Tablespoon (15ml)
  • Solid Pumpkin 1 cup (240g)
  • Cake Flour 2 cup (240g)
  • Baking Powder 1 ½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Egg Whites 4 Large (120g)
  • Granulated Sugar ¼ cup (50g)
  • Pumpkin Pie Spice 2 teaspoons (4g)
Instructions
  1. Cream the butter and 1¼ cup sugar until light and fluffy, about 5 minutes.
  2. Add the egg yolks and vanilla one at a time and mix to incorporate between additions and also be sure to stop the mixer to scrape the bottom and sides of the bowl to incorporate well.
  3. Add the pumpkin and blend to combine.
  4. Add the sifted dry ingredients (flour, baking powder, salt & spice) all at once and blend to combine,
  5. Reserve batter while whipping egg whites with the second measure of sugar to medium firm peaks.
  6. Fold the meringue into the pumpkin batter and then pour into prepared pans.
  7. Bake immediately in preheated 350°F oven for approximately 20 - 35 minutes (depends on the size pans you are using)
  8. When the cake springs back when gently pressed in the center it is done.
Notes
Cake layers can be frozen for up to 2 months wrapped well
For those who have questions about whipping egg whites CLICK HERE FOR MORE!

For Cupcakes:

pumpkin-cake-recipe

4.8 from 4 reviews
Pumpkin Cupcakes
 
Author:
Ingredients
Instructions
  1. The entire recipe for Pumpkin Cake as listed above will make 18 Cupcakes
  2. Fill the cupcake liners half way full and bake at 350°F for approximately 20 minutes
  3. I used the #866 Ateco Tip found in my XL Cake Decorating Kit to ice with the pumpkin buttercream.
Notes
Cupcakes tend to go stale faster than cakes will because they are smaller.

Store in an airtight container at room temperature for up to 5 days
For the Bundt Cakes:

Pumpkin-bundt-cake

4.8 from 4 reviews
Mini Pumpkin Bundt Cakes
 
You will need the specialty pan for Mini Bundt Cakes
Author:
Serves: 6 Mini Bundts
Ingredients
  • ½ Recipe Buttercream
  • 1 Cup Pumpkin
  • ¼ teaspoon cinnamon
  • 2 cups Confectioner Sugar
  • ¼ - ½ heavy cream, milk or water *it is your preference
  • Orange Gel paste Food Color as needed
  • Modeling Chocolate Stems and Leaf Decor is optional
Instructions
  1. The entire recipe for Pumpkin Cake as listed above will make 12 Mini Bundt HALVES so each half will get put together for 1 total pumpkin bundt cake.
  2. Mix the buttercream with the pumpkin add the cinnamon
  3. Pipe with a #866 Ateco Tip found in my XL cake decorating kit
  4. Combine the confectioners sugar and milk and whisk smooth add orange color.
  5. Pipe onto the tops of the bundts
Notes
Mini Bundt cakes tend to go stale faster than cakes will because they are smaller.


Store in an airtight container at room temperature for up to 5 days

For the pumpkin layer cake pictured above~ that one got it’s own video!

pumpkin-layer-cake CLICK HERE FOR THE ENTIRE RECIPE & VIDEO TUTORIAL!

 

 

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52 Comments

  1. Hi Gretchen – this looks great and I can’t wait to try it out.
    Do you think I would be able to make the cake in three 8-inch pans? (Since you said it would make two thick 8″ layers that could be split, I was hoping to just go for three…)
    I would do three 7-inch ones like you do in the layer cake, but I don’t own 7-inch pans, just 8-inch!
    Thanks!

      1. Thanks – I just ordered 3 7″ pans from Amazon ;). When they come, I’ll bake the cake and do it right!
        Now where to store all these cake pans…..???

  2. what if I can not find pumpkin pie spice , what can I substitute nug mag cinnamon? or all spice

    for the decoration of the cake orange chocolate , do u just mix the orange bottle colour with the chocolate gancage

  3. The addition of the meringue here looks wonderful. So many recipes stop right before that step and the cakes turn out too dense or rubbery. Great idea!!

  4. Oh WOW!!!! Cant wait to bake….Im thinking, pumpkin cupcakes filled with ganache and iced with your pumpkin buttercream and garnished with roasted pumpkin seeds.
    thanks for a great recipe and inspiration.

  5. You and your recipes are awesome. I can’t wait to try all of these!!
    I have a request for make a confetti or funfetti cake. Do you have a recipe for one?

      1. Thanks! your recipes are so great, they are the only ones I use anymore.
        I bought your 1st woodland bakery recipe ebook but didn’t get to buy the 2nd one.
        I hope you are going to be remaking those!! Downloaded on my tablet I can bake your awesome recipes anywhere I go!!

  6. Hey Gretchen! I’ve made this recipe before (back in the WBB days when it didn’t have any pumpkin spice), and it’s awesome! Thanks for revamping and sharing it again and re-filming the video! I did want to alert you to an error in the written recipe: You listed 8 tablespoons of butter as 226g, but it should be 113g.

    Thanks again for sharing your excellent recipes, your great video tutorials, and your passion for baking!

  7. Gretchen I want to make your pumpkin cake in a half sheet pan can I double this recipe and will that be enough for half sheet. Also approx bake time? Thanks for all your great recipes

  8. Hi Gretchen, made the pumpkin cupcakes on Sunday. They are off the chart delicious. The cake is moist, has a good crumb, and the cupcake domed beautifully. The icing is over the top, as usual. I love your SMB, can eat it with a spoon. I only intended to eat one cupcake and send the rest off with my husband to work, but wound up eating more than I should have. I enjoyed every bite! Thank you, thank you, thank you!!!!

  9. I have been making this super moist delicious cake from your other channel but the tiny bundt pumpkin idea you have is over the top. Can’t wait to make them. I usually make cupcakes from this recipe. I’ve made them twice already in September. People can’t get enough of them, wait until they see these adorable bundt pumpkins. I was a little leary at first not to put the spices in the cake but I went ahead any way and just used the spices in the SBC along with the pumpkin purée. What a perfect pairing!! I think spice in the cake would have made the cake and SBC taste too similar. Leaving the spices out of the cake really brought out the pumpkin flavor and contrasted well with the pumpkin spiced SBC.
    You definitely are the BOMB!!
    Just one question on the pumpkin stem. I have never used modeling clay. Can you give more direction on the stem. Maybe could I use rolled fondant instead?

      1. Thank you, that is a great idea!

        I am making these for my sister’s birthday party tomorrow. I forgot to ask when I sent my first post early October, why is the recipe so different than the first recipe from your previous site? I really never looked at your new recipe until now and just used my original one, which is fabulously fantastic and I am sure this one is as well but just wondering what the difference is in the cake texture and taste. The new one does include spices so that would be a big difference in he taste. Do you maybe have to change the recipe a little to re-film it?

        1. Hi Cindy! I’m not sure this recipe is different from the original except for the added spice? (I could be wroing though since Ive lost so much in all of my moves over the years and also from business to business) but when I change things for this new chapter it is only because I feel it is a worthy change- better. Not because “someone” is not allowing me to. All of the recipes I’ve ever shared have been mine from my 20+ yrs experience tested and tweaked so that they work for the home baker.
          Im curious to see the changes you mention email me if you find them ‘thanks

  10. Hey Gretchen! Whenever I post something I just have to remind you that you are the most amazing baker ever and that you are my role model. What I am here to ask, however, is if it’s possible to create the pumpkin buttercream with SMBC or not. Thanks as always!

  11. Happy thanksgiving! I have a question on the buttercream used for the pumpkin layer cake. Did you use SMBC or American buttercream then add the pumpkin purée? Does the ganache have to be cool before pouring into the cake ? You are awesome.

  12. I read on another thread I can use this recipe to make banana cake. What spices should I use in place of pumpkin pie spice? Thanks! 🙂

      1. Just made these (in banana) and tried one. Omg they are perfect! Thanks so much for all your amazing recipes 🙂 I made pumpkin before too and it was also awesome!

  13. Hi Gretchen,
    Thank you so much for this recipe! I wanted to get right into my holiday baking, but there were some Thanksgiving leftovers I had to get rid of. As soon as I saw this recipe, though, I really didn’t mind! I love fall flavors, they might as well be my favorite. I loved this cake. I didn’t use it in a layer cake, I just baked it into a loaf pan, and it was perfect as is!

    Thank you for all your fabulous recipes!

  14. Hi Gretchen!

    I made this cake with a few alterations; first off I made it with bananas and just cinnamon… Omg was it delish! Moist and soft yet still firm… I used your cream cheese icing and I gotta say it was divine… People came back for seconds until it was gone! Thanks for the recipes! A few weeks ago I also made a tiered cake and cupcakes of your chocolate and butter cake with your Swiss buttercream, vanilla and chocolate… It was a fondant cake in an Avengers theme… It was a total hit! (wish I could attach a picture)

    Thank you so much for your recipes, they truly are some of the best out there!

  15. Hi Gretchen! You are so amazing, a huge inspiration! Many thanks for sharing everything from recipes to tips and all of your awesomeness 😉
    Quick question (and sorry if it was asked and I missed it!)… does the pumpkin buttercream require refrigeration? Or is it safe to leave out? Thanks!

    1. Hi Thanks! It is safe to leave out, the only problem is that whenever we add anything to buttercream it makes is super soft so that is the only reason I would refrigerate not due to spoiling click here for more

  16. Hi Gretchen,
    I am about to bake this super moist cake and I m so excited. Well, for the decoration did you use candy melt or white chocolate on the top ?. I really like the orange drizzles around the pumpkin. <3
    Did you need a knife to draw on it! Best
    Sarah-eden The pin-up baker
    site: http://troismadeleines.com

  17. Hi Gretchen,
    I use alot of your recipes regularly – absolutely love the Buttermilk Chocolate Cake, the Coconut Sponge Cake and the SMBC to name a few. I made this cake last year and it was wonderful. This year I would like to make 2 large bundt cakes and stack them to make a pumpkin shape – like you did with your mini bundt cakes. Will this recipe bake well in a large bundt pan? Thanks, Kathryn

  18. Hi Gretchen! I made your Caramel Apple cake last week and was flabbergasted at how good it tasted! That browned butter sure was worth the effort. In regards to the pumpkin cake, could you also use browned butter, let it cool and then cream it with the sugar? or would that cause chaos? Sorry if that question makes no sense or breaks an obvious rule of baking… I’m still learning. Thanks for the fun videos and terrific recipes! Keep it up!

  19. Hi Gretchen
    Thank you for this great recipe! Question;
    How can I turn this recipe into Scones?
    Thank you for all your baking help and recipes!
    Debbie

  20. Pingback: Pumpkin Layer Cake

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