Pumpkin Cake

If cooler fall weather has you craving pumpkin desserts, try this old-fashioned pumpkin cake recipe. This homey pumpkin layer cake is made with brown sugar, cinnamon, and buttermilk for a fragrant, warmly spiced, not-too-sweet treat.

Feel free to use canned pumpkin puree for an easy way to speed up this recipe. The cake is delicious eaten on its own, or you can whip up a quick Spiced Whipped Cream to spread over and between the layers. The whipped cream keeps this cake light and fresh for the season.

Pumpkin Cake Ingredients

To make this simple layer cake, you'll need:

• Baking spray with flour: To coat the pans so the cakes will come out of the pans easily.
• Light brown sugar: Adds a bit of caramel sweetness to the cake.
• Unsalted butter: Adds richness and moisture. If you use salted butter, just scale back on the salt you add.
• Granulated sugar: Adds sweetness and makes the cakes tender.
• Egg: You'll need one.
• Mashed cooked pumpkin: You can use canned pumpkin puree, or make your own.
• Whole buttermilk: Adds tang and helps the cake batter rise.
• Baking soda and baking powder: These leaveners help the cakes rise during baking.
• Salt: Balances out the sweetness of the sugars.
• Ground cinnamon: Warm spices are the perfect pair for pumpkin.
• All-purpose flour: Adds the bulk of the cake batter.
• Chopped pecans: For a tiny bit of crunch in each cake layer.
• Freshly grated nutmeg: To add more flavor and spice to the pumpkin cake.

For the Spiced Whipped Cream, you'll also need whipping cream, powdered sugar, ground cinnamon, and ground ginger.

How To Make Pumpkin Cake

This cake is a classic recipe, so even novice bakers should be able to make it. These directions are a brief outline. The full recipe is further below:

• Step 1. Cream the brown sugar, granulated sugar, and butter.
• Step 2. Add the egg and pumpkin.
• Step 3. Combine the dry ingredients. Combine the buttermilk and baking soda. Mix all the batter components together.
• Step 4. Spoon the batter into two cake pans coated with baking spray.
• Step 5. Bake the cake layers, and cool completely.
• Step 6. Make the whipped cream by first beating the cream until foamy. Then, add powdered sugar, cinnamon, and ground ginger. Continue whipping until cream forms stiff peaks.
• Step 7. Spread whipped cream between the two layers of pumpkin cake, then spread the remaining whipped cream on top. Garnish with freshly grated nutmeg if desired.

Variations

This pumpkin cake is generously spiced and easy, which makes it a great dessert for a little fun. Consider these alternatives as you're planning your dessert:

• Change frostings: The whipped cream is a light, creamy topping for this cozy cake, but if you want a more decadent dessert, use frostings like Swiss meringue buttercream, cream cheese frosting, or vanilla buttercream.
• Add a drizzle: Instead of the freshly ground nutmeg, give this cake a fancy appearance with a drizzle of salted caramel sauce.
• Add more crunch: Top the cake with candied pumpkin seeds or candied pumpkin spice pecans.

How To Store Pumpkin Cake

The whipped cream on this pumpkin cake won't be stable at room temperature for long, so you should store any leftover cake, covered, in the fridge. Leftovers will last 2 to 3 days, though the whipped cream may deflate.

Make-Ahead Tips

If you're planning to share this pumpkin cake at Thanksgiving, you can get ahead by baking the cake layers in advance. Let the cake cool completely. Then, wrap them in storage wrap and aluminum foil. Store in the freezer up to 3 months.

Defrost the cake layers in the fridge overnight. Whip the cream and build the cake just before your dinner or party.

More Classic Fall Cakes:

Looking for a showstopper for a holiday meal of fall dinner party? Try one of these:

• Pumpkin Pound Cake
• Pumpkin Poke Cake
  
• Fresh Apple Cake
• Old-Fashioned Gingerbread
• Applesauce Cake