Super Moist Pumpkin Spice Cake Recipes

PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 350ºF (177ºC) and prepare three, 8"x2" cake pans with cake goop or another preferred pan release. You can also use two 9" pans, just bake for longer. Measure out your ingredients with a scale and bring eggs and buttermilk to room temperature.
• In a large bowl, add your flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and salt and whisk together to combine. Set aside.
• In the bowl of your stand mixer, add your room temperature eggs, white sugar, brown sugar and vanilla. Mix on medium/medium-high with the paddle attachment for 1 minute. You can also do this with a hand mixer, just mix for longer and go by look instead of time. It should look aerated and bubbly.
• Add in your pumpkin puree, oil, melted butter and room temperature buttermilk and mix until combined.Make sure you're using pumpkin puree and not pumpkin pie filling, which has added spices and flavors.
• Slowly add in your flour mixture and mix on low until all your dry ingredients are just incorporated and your batter is smooth. Do not over-mix.
• Pour batter into three, 8"x2" prepared cake pans and smooth out. Bake the cakes for 30-35 minutes or until the center of the cake bounces back when you touch it and a toothpick comes out clean.Cool the cakes for ten minutes in the pan and turn out onto a wire rack to cool fully before frosting. I like to trim off the domes of my cake to make it easier to stack. You can wrap the cakes in plastic wrap and freeze to chill them faster.
• Cream the softened cream cheese with the paddle attachment until smooth. Add in your softened butter and continue creaming on low until fully incorporated and smooth.
• Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.
• For a whiter frosting, add white food coloring. Store leftover frosting in the fridge for up to a week or freeze up to 6 months.
• Divide your marzipan into 5-7 sections and color them with food coloring. I used egg yellow, orange, red, green, white, and brown for the pumpkin stems.
• Roll a piece of marzipan into a ball and use a modeling tool to add lines to the side.
• Form a small stem for the top of the pumpkin
• Dust the lines with some edible food coloring dust to add shading. I used a dark reddish orange for the orange pumpkins and dark green for the green pumpkins and the white pumpkins.
• Trim the domes off your cooled pumpkin layers
• Fit a piping bag with a coupler so that you can easily switch between a round piping tip and a leaf piping tip.
• Add a layer of cream cheese frosting with your offset spatula. Try to keep the layer nice and even, I shoot for about 1/4" thick frosting.
• Add your second layer of cake. Add more frosting and finish with the last layer of cake on top.
• Cover the whole cake in a thin layer of your cream cheese frosting. This is called the crumb coat and seals in the loose crumbs. Place into the fridge or freezer for about 20 minutes to firm up the frosting.
• Add your final layer of buttercream with your offset spatula. Smooth the sides with a bench scraper to make the sides smooth and then smooth the top with your offset spatula. (see the video in the recipe card for more visual instructions)
• Use your piping bag to add some wood grain to the sides of the cake and pipe a border around the top of the cake of some dollops of frosting.
• Add your marzipan pumpkins on top of the frosting dollops
• Fill in the spaces with piped leaves using a leaf piping tip.
• Store your finished cake in the fridge until it's ready to be served but the cake will taste the best if you take it out of the fridge two hours before serving to allow it time to warm up.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

HEALTHY PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350 degrees and line an 8X8 inch pan.
• In a medium bowl, whisk together flour, cinnamon, pumpkin spice, baking powder, baking soda and salt.
• In a separate bowl combine your melted coconut oil and pumpkin puree. Do this first so the coconut oil is evenly dispersed. Add you room temperature egg, milk, vanilla and maple syrup. Stir until combined.
• Add wet ingredients to dry and stir just until combined. Pour into prepared pan and bake for 20-25 minutes or until an inserted knife comes out clean.
• Frosting: Combine cold cream cheese, greek yogurt, and powdered sugar. Beat until smooth. Frost cake. The frosting won't be as stiff as normal frosting because there's less sugar to thicken it. So I refrigerated my cake to thicken the frosting.

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
• Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

2 INGREDIENT PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch baking pan with baking spray.
• In a medium bowl, thoroughly combine cake mix, canned pumpkin and water, and stir until smooth. Pour into prepared pan and spread evenly to the edges.
• Bake cake in center of oven 24 to 28 minutes, until toothpick inserted in center comes out clean. Let cool completely. Sprinkle with powdered sugar, if desired, before slicing and serving.

SUPER MOIST PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans; set aside.
• In large bowl, with electric mixer on low speed, beat cake mix, pumpkin, hellmanns mayonnaise, eggs and pumpkin pie spice 30 seconds.
• Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
• Bake 28 minutes or until toothpick inserted in centers comes out clean.
• On wire rack, cool 10 minutes; remove from pans and cool completely.
• Sprinkle, if desired, with confectioners sugar or fill and frost with vanilla frosting.
• Note: May prepare cake mix as above in 13x9-inch baking pan and bake 30 minutes or until toothpick inserted in center comes out clean.
• For an extra special twist, stir 1/2 teaspoon pumpkin pie spice into 1 1/3 cup vanilla frosting. Frost cake, then lightly press finely chopped toasted pecans ontoside of cake.

5 INGREDIENT PUMPKIN BREAD WITH CAKE MIX

Steps:

• Preheat your oven to 350 degrees F.
• Add the vanilla pudding, pumpkin puree, eggs, and pumpkin pie spice into a bowl. Mix well to combine.
• Add in the spice cake mix and mix until just blended. Overmixing the batter will cause the middle to sink in more. Mix in the chocolate chips if using.
• Grease a 9x5 loaf pan and scoop the pumpkin bread batter into the pan.
• Place in the oven and cook for 50-60 minutes until a toothpick comes out clean.
• Let the pumpkin bread cool for at least 10 minutes then remove from the loaf pan.

MOIST PUMPKIN CAKE RECIPE

Steps:

• Make sure the oven rack is adjusted to the center position. Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick spray.
• In a large bowl, combine the oil and sugars until fluffy; add eggs one at a time. In another bowl, combine the flour, baking soda, cinnamon, pumpkin spice, nutmeg, salt.
• Add the pumpkin and dry mixture to the fluffy sugar mixture alternating between both to make sure everything is well-combined.
• Add mixture to the greased bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. This cake will be a deep brown, and spring back when gently pressed.
• Allow this cake to fully cool for at least one hour before transferring it to a wire rack.
• Once transferred, sprinkle cinnamon and sugar around the the cake over the sink to keep things clean. Transfer your cake carefully to a cake stand or platter.