Best-Ever Pumpkin Spice Cake
Best-Ever Pumpkin Spice Cake

Photo Credit

Candice Kumai

This Recipe

  • Skill Level: Intermediate
  • Serves: 32
  • Start to Finish: 1 hour

Nutrition Facts

Amount per serving:
Total Calories: 297
  • 75mg Sodium
  • 44g Carbs
  • 2g Fiber
  • 13g Fat
  • 4g Saturated Fat
  • 2.5g Protein
  • 16mg Calcium
  • 1.5mg Iron

I've been hoarding almost every pumpkin available in NYC to work on perfecting this amazing recipe. It's guaranteed to get you out of any kind of funk, and it also makes an incredible dessert to bring to any fall get-together. [Click here to tell your Twitter followers you're making it this weekend!]


  • For cake:
  • Cooking spray
  • 2 1/2 cups all-purpose flour, plus more to dust pans
  • 3 eggs
  • 1 can (15 ounces) organic pumpkin puree
  • 1 cup canola oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white sugar
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • Star anise, for garnish (optional)
  • Dark chocolate shavings, for garnish (optional)
  • For chocolate ganache filling:
  • 8 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons organic pumpkin puree
  • For pumpkin spice icing:
  • 6 cups confectioners sugar
  • 6 to 8 ounces (3/4 to 1 cup) organic pumpkin puree
  • 2 tablespoons butter, softened



1. Preheat oven to 350 degrees. Spray two 8-inch or 9-inch cake pans with nonstick cooking spray and dust with flour.
2. In a large mixing bowl, whisk together eggs, pumpkin puree, oil, and vanilla extract. Add sugar, flour, spice, salt, and baking soda, and combine with a spatula until smooth and well blended. Pour into prepared pans and bake for approximately 30 minutes until edges of cakes are golden. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
3. To make chocolate ganache, melt chocolate in a double boiler. Whisk in heavy cream and pumpkin puree, and set aside.
4. To make pumpkin spice icing, incorporate all ingredients together, adding more or less confectioners sugar as needed.
5. Using a cake stand, trim tops and sides of cakes as needed. Dust all crumbs off with a clean pastry brush. Place a thin layer of chocolate ganache between cakes and layer neatly. Using an offset spatula, coat outside of cake with frosting. Decorate as desired with star anise (don’t eat it!) or dark chocolate shavings.

*To make four-layer cake as pictured above, double recipe and repeat layering.

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