Pumpkin Spice Cake without Pumpkin Puree
This Pumpkin Spice Cake without Pumpkin Puree is soft, spiced, and topped with creamy frosting all filled with pumpkin spice flavor!
Servings 16 squares
Ingredients
Pumpkin Spice Cake
- 1 3/4 cups (210g) all-purpose flour, scoop & leveled
- 1 Tbsp pumpkin pie spice, homemade or store-bought
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup superfine sugar / caster sugar
- 1/3 cup packed light brown sugar, how to measure brown sugar
- 2 large eggs, at room temperature
- 1/2 cup extra virgin olive oil
- 1/4 cup whole milk, at room temperature
- 1 tsp vanilla extract
Pumpkin Spice Cream Cheese Frosting
- 4.4 oz. (125g) full-fat brick cream cheese, at room temperature
- 60 g unsalted butter, softened to room temperature
- 1 3/4 cups powdered sugar
- 2 tsp pumpkin pie spice
Instructions
Pumpkin Spice Cake
- Preheat Oven & Line Pan: Preheat oven to 356ºF (180ºC). Line a square 8x8 inch baking pan with parchment paper, set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Mix Dry Ingredients: In a medium-size mixing bowl, add flour, pumpkin pie spice, baking powder, and salt. Whisk until well combined. Set aside.
- Beat Butter & Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and both sugars on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Incorporate Eggs: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Add Liquids: Pour in oil, milk and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cake tough and dense after baking.
- Transfer Batter: Pour the batter into the lined pan and smooth out the top with a spatula.
- Bake: Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean or with a few moist crumbs.
- Cool: Remove from oven and allow to cool in the pan for 10 minutes.
- Transfer to Cool: Carefully remove from pan and transfer to a wire rack to cool completely.
Pumpkin Spice Cream Cheese Frosting
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
- Add Sugar & Spice: Sift in the powdered sugar and pumpkin pie spice together and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cake: Spread frosting evenly over the cooled cake and allow to set for 15-30 minutes. Enjoy!
Notes
Store: Transfer the cake to an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature before serving for the best texture.
Freeze: To freeze, wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container. You can also freeze individual slices. The cake can be frozen for up to 3 months.
Thaw: To thaw, transfer the cake to the refrigerator overnight or let it sit at room temperature for 1-2 hours. Frost the cake after it has fully thawed if freezing without frosting, or allow the frosted cake to thaw completely before serving.