★★★★★ 4.6 from 58 votes
A fall-inspired indulgence! This rich and moist dessert is simple to create and showcases a comforting blend of spices. Perfect for gatherings or a cozy evening at home, this Pumpkin Spice Paradise Cake is a delightful recipe with spectacular results that will have you savoring every bite.
"I baked this Pumpkin Cake for a Fall Fest. Loved The combination of warm spices and the sweet pumpkin flavor. It's such a simple recipe, yet it feels so decadent. I’m excited to make another one for halloween!"
Imagine a moist, spiced cake that captures the essence of autumn in every slice. This delightful cake is surprisingly easy to make and features a rich, tender crumb, enchanting fall spices, and a luscious cream cheese glaze that adds just the right amount of sweetness.
Pumpkin Spice Paradise Cake Recipe
Servings: 10 - 12
Ingredients
For the Cake:
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 can (15 oz) pure pumpkin puree
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
For the Pumpkin Spice:
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
For the Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Milk (as needed for consistency)
Food coloring (for pumpkin shade)
Directions
Make the cake
Preheat your oven to 350°F (175°C).
Butter and flour two large bundt pans to prevent sticking.
In a large bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice. Whisk thoroughly to ensure the ingredients are well combined. Set aside.
In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium speed for about 4 minutes until light and fluffy.
Gradually add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
In another large glass bowl, mix the buttermilk and sour cream together and set aside.
Slowly add the dry flour mixture to the creamed mixture in three batches, alternating with the buttermilk mixture, starting and ending with the flour mixture.
Mix until just combined; avoid over-mixing. Scrape down the sides of the bowl as necessary.
Fold in the pumpkin puree and mix until well distributed throughout the batter.
Pour the batter evenly into the prepared bundt pans.
Bake the bundt cakes for about 60 minutes or until a skewer inserted in the center comes out clean.
Allow the bundt cakes to rest in the pans for about 20 minutes before inverting them onto a wire rack to cool completely.
Make the buttercream
In another bowl, beat the softened butter until creamy. Gradually add in powdered sugar, mixing until smooth, then add vanilla extract.
Adjust with milk to achieve a spreadable consistency.
Use food coloring to achieve a pumpkin hue.
Assemble the cake
Once the cakes are completely cool, trim the bottom of each cake so they can sandwich together neatly.
Pipe or smear a layer of cream cheese frosting on the bottom of one cake. Stack the other cake on top.
Using a knife, contour the outer edges of the cake as needed to resemble the shape of a pumpkin.
Use the back of a spoon to begin smoothing the buttercream over the surface of the cake, creating ridges and indentations to mimic a pumpkin's surface.
Chill the cake in the refrigerator to set the buttercream.
For the pumpkin stem, mix butter and sugar to a clay-like consistency, and mix in green food coloring. Sculpt into a stem shape and use a piping bag with green and brown icing to create a more natural appearance. Attach to the top of the cake.
Serve
Slice and enjoy warm flavors of fall in your stunning Pumpkin Spice Paradise Cake! It’s perfect for autumn gatherings Halloween!
Baker's Tips:
For added texture, consider incorporating chopped pecans or walnuts into the batter. You can also sprinkle some toasted pumpkin seeds on top of the glaze for a delightful crunch!
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