Pumpkin Spice Cake

This Pumpkin Spice Cake is rich in flavour, lightly spiced and so moist. Its a 3 layer pumpkin spice cake with cinnamon buttercream

Ingredients

320g Plain flour
2 tsp Baking powder
1/2 Bicarbonate of soda
1 tsp Salt
1 tsp Cinnamon
2 tsp Pumpkin spice
250ml Vegetable Oil
4 Medium eggs
300g Light brown sugar
1 can Pumpkin puree

Buttercream

300g Unsalted butter
600g Icing sugar
2 tsp Cinnamon
2 tbsp Whole milk

Equipment

3 x 6 inch round cake tins
Scallop scraper
Nozzles – 8B, 172, 4, 352
This Pumpkin Spice Cake is rich in flavour, lightly spiced and so moist. It’s a 3 layer pumpkin spice cake with cinnamon buttercream. Unlike most pumpkin spice cake recipes, this one actually contains pumpkin!! But don’t worry, you can get hold of some easily on Amazon. I’ve added it to my amazon shop ( linked in the instructions) so fear not!!

Method

Start by preheating your oven and lining your cake tins.

In a mixing bowl, add in the oil and sugar  and mix until well combined.

While this is mixing, in a separate bowl mix together the flour, baking powder, bicarb, salt, cinnamon and pumpkin spice. Whisk to evenly mix the ingredients.

Now add into your sugar mix, the pumpkin puree, eggs and half the flour and mix well. Add in the remaining flour and when just combined, stop the mixer and your yummy batter is all done.

Cook in 3 tins for 40 minutes or until cooked and a skewer comes out clean.

Allow to cool and refrigerate for 1 hour before decorating.

Buttercream – Soften the butter in the microwave and then mix on high for 3-4 minutes until pale and fluffy. Add in the icing sugar, cinnamon and mix on high again for 3-4 minutes. Add in 2 tbsp of whole milk to soften the consistency. Add another tbsp if needed.

To decorate – Layer the cakes with a leveller and stack using your buttercream. Add a layer of buttercream all over the cake then scrape off until smooth. Pop in the fridge to set for 30 minutes. Next, add a thick layer of buttercream all over the cake. Using a palette knife smooth over the top and swirl your palette knife into the centre. Using a finch bakery scallop scraper, add the scallop design into the side of the cake. 

Finish off with piped pumpkins make from large wilton 8B and 172 nozzles. Add a stalk using brown buttercream and a number 4 nozzle. Then add leaves with a 352 nozzle and green swirls with a number 4 nozzle.

Tip – if you don’t have pumpkin spice, you can make your own using 2 tsp cinnamon, 1 tsp ginger and 1 tsp nutmeg.

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Let me know how you get on in the comments!

4 Responses

    1. I’ve not made it as cupcakes. I would test it first as no idea if it would work, if cases would hold up etc. Good luck

    1. I’ve not made it as cupcakes. I would test it first as no idea if it would work, if cases would hold up etc. Good luck

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