Fall Birthday Pumpkin Spice Cake
A cozy pumpkin spice cake layered with cream cheese frosting, perfect for celebrating autumn birthdays. Warm spices, pumpkin purée, and brown sugar come together for a moist, flavorful cake that captures the heart of fall.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Two 8-inch Round Cake Pans
- Whisk
Ingredients
Cake Batter
- 2 cups all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs room temperature
- 3/4 cup oil vegetable or canola
- 1 1/2 cups pumpkin purée not pumpkin pie filling
- 1/2 cup milk any variety
- 2 tsp vanilla extract
Frosting & Topping
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- pecans chopped, optional for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and ginger together.
- In another bowl, beat eggs, brown sugar, granulated sugar, and oil until light and smooth.
- Stir in pumpkin purée and vanilla until creamy.
- Gradually fold in dry ingredients, alternating with milk, until just combined.
- Divide batter evenly into prepared pans. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before frosting with cream cheese frosting. Optionally, sprinkle with cinnamon or chopped pecans.
Notes
Variations: Make an apple cider bundt cake, a maple pecan layer cake, or a carrot-pumpkin hybrid. For a gluten-free version, swap in almond and oat flour. Always cool layers fully before frosting.