Hey y'all! If you're craving something cozy, sweet, and absolutely bursting with autumn flavor, this Pumpkin Spice Cake with Buttercream is about to become your new favorite treat. From its incredibly moist crumb to the dreamy, creamy buttercream topping, this cake is perfect for family gatherings, holidays, or just a little everyday indulgence. So grab your apron—let's get cooking!
Why You'll Love This Pumpkin Spice Cake with Buttercream
- Super moist and tender crumb thanks to real pumpkin puree.
- Warm, aromatic spices make every bite comforting and nostalgic.
- Creamy buttercream frosting takes this cake over the top.
- Perfect for holiday tables, potlucks, or fall-inspired dessert cravings.
- Easy-to-follow recipe, great for both beginner and experienced bakers!
Ingredients for Pumpkin Spice Cake with Buttercream
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) buttermilk, room temperature
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Buttercream:
- 1 cup (226g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- 2–3 tablespoons (30-45ml) milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Pumpkin Spice Cake with Buttercream
Step 1: Prep Your Oven & Pans
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well combined.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, beat the granulated sugar, brown sugar, pumpkin puree, oil, buttermilk, eggs, and vanilla extract until smooth and fully incorporated.
Step 4: Bring It Together
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix—the batter should be smooth and thick.
Step 5: Bake the Pumpkin Spice Cake
Divide batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make the Buttercream Frosting
Beat butter on high with a hand or stand mixer until fluffy (about 2 minutes). Gradually add powdered sugar, beating well after each addition. Mix in vanilla and salt, then add milk or cream 1 tablespoon at a time until desired consistency is reached.
Step 7: Frost & Serve
Once cakes are completely cool, spread a layer of buttercream on the first cake, top with the second cake, and finish with a thick, swirly layer of frosting. Slice and enjoy!

Notes for the Best Pumpkin Spice Cake with Buttercream
- For the fluffiest cake, be sure your eggs and buttermilk are at room temperature before starting.
- Don't overmix the batter—a gentle hand ensures a soft, tender crumb. Learn more about mixing techniques from King Arthur Baking.
- Canned pumpkin puree works best. Read about selecting pumpkin puree at Bon Appétit.
Variations on Pumpkin Spice Cake with Buttercream
- Maple Buttercream: Swap in 2 tablespoons of pure maple syrup for a fall-inspired twist.
- Nutty Crunch: Fold ½ cup chopped pecans or walnuts into the batter for texture.
- Gluten-Free Option: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
Required Equipment for Pumpkin Spice Cake with Buttercream
- 2 x 8-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack for cooling
Storage Instructions for Pumpkin Spice Cake with Buttercream
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze (without frosting) for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Pumpkin Spice Cake with Buttercream: Serving Suggestions
- Serve with a hot cup of coffee or chai tea for the ultimate fall dessert moment.
- A scoop of vanilla bean ice cream pairs perfectly with the spiced cake and creamy frosting.
- Garnish with a sprinkle of cinnamon or toasted pecans for extra flair.
Pro Tips for Perfect Pumpkin Spice Cake with Buttercream
- For even cake layers, weigh the batter in each pan before baking—learn about this technique at Sally's Baking Addiction.
- Chill the cakes before frosting for cleaner, smoother results.
- Use high-quality, real vanilla extract for the best flavor in your buttercream.
Pumpkin Spice Cake with Buttercream FAQ
Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin, then blot out excess moisture before using. Canned is more consistent in texture and flavor.
Can I make this cake ahead of time?
Absolutely. Bake the cake layers in advance, wrap tightly, and refrigerate or freeze until ready to frost and serve.
Can I use a different frosting?
Of course! This cake is also delicious with cream cheese frosting or a simple whipped cream topping.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 2 tablespoons milk (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
-
1Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
-
2In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
-
3In another bowl, mix pumpkin puree, vegetable oil, and eggs until smooth. Add wet ingredients to dry ingredients and stir until just combined.
-
4Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
-
5For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until light and fluffy.
-
6Frost the cooled cakes with buttercream, stack, and decorate as desired. Slice and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!