Fall Decorated Cakes
Celebrate autumn with fall decorated cakes that combine cozy seasonal flavors like pumpkin spice and apple cinnamon with stunning edible designs featuring leaves, pumpkins, and rustic charm.
Equipment
- Mixing Bowls
- Stand Mixer
- Cake Pans
- Offset Spatula
- Piping Bags
Ingredients
Base Cake Batter
- 2 cups all-purpose flour sifted
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice or cinnamon, nutmeg, cloves mix
- 3 eggs room temperature
- 1 cup pumpkin puree or applesauce seasonal base flavor
- 1/2 cup butter softened
- 1/2 cup milk
Decorations
- cream cheese frosting or buttercream for layering and decorating
- fondant leaves, pumpkins, or caramel drizzle optional seasonal decorations
Instructions
- Preheat oven to 350°F (175°C). Grease and flour cake pans.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, beat eggs, pumpkin puree, butter, and milk until smooth.
- Gradually mix dry ingredients into wet until just combined. Do not overmix.
- Divide batter into pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes completely before frosting and decorating with seasonal designs like fondant leaves, pumpkins, or caramel drips.
Notes
Decorate according to the occasion — simple leaf toppers for family dinners, or elaborate tiered harvest cakes for weddings and Thanksgiving.