Try this spicy, moist, decadent Pumpkin spice cake recipe.  The recipe is good for two 8″ or 9″ pans. Bake time is approx 40-45 minutes. Check baking progress about 37 minutes in to avoid over-baking. Also, watch my YouTube demo for exact preparations steps.

Don’t wanna big cake?? See the recipe below for two 6″ cakes.

Begin by preheating oven to 350 degree.

Coat the bottom on your pan with shortening, top with a parchment round and coat with baking spray with flour. I would highly recommend using grade AA or A unsalted butter, such as Land O’ Lake.  Measure all ingredients accurately and bring the butter and eggs to room temperature.


1. Scramble the egg(s).

2.Thoroughly mix the flour, salt,baking powder,baking powder & spices with a wire whisk before sifting them.  This will ensure that the ingredients are even distributed throughout the batter.  I prefer to sift my dry ingredients onto parchment paper because it’s easier to divide the mixture into three portions using a bench scraper.

3. Kitchen Aid mixers are the creme de la creme of mixers, but they are also costly. Using a hand-held mixer will give you similar results, but pay careful attention during the mixing process.

4. Creaming the butter:

Place the butter/shortening in your mixing bowl, using the paddle attachment beat the fat on low-speed. Once the butter and shortening is well-combined,slowly drizzle in the light brown sugar. Once the sugar and fat are well incorporated, cream the mixture at a moderate speed until the mixture is light and fluffy.  This process may take anywhere from 4-6 minutes for a 6″ cake to 7-8 minutes for an 8″ to 9″ cake.  The consistency of the sugar/butter should be similar to marshmallow fluff and the mixture will also lighten in color. On my YouTube video you will notice that I left the mixing on normal speed ( I usually increase the speed on most of the steps) This was purposely done to illustrate the importance of creaming the fat.

6. Add the vanilla extract and pumpkin puree. Scrape down the mixer bowl before proceeding to the next step

7. Slowly begin to drizzle the egg (s) and beat on low speed until the eggs are absorbed into the mixture. This will take anywhere from 2-4 minutes depending on your mixer.

8. Stop mixing and thoroughly scrape down the sides and bottom of the bowl to ensure even mixing.

9. Alternate between the dry and wet ingredients. Begin by adding a third of the dry (flour,salt,baking powder,baking soda & spices) mixing just until blended, then add 1/2 the milk and blend on low speed. Stop the mixer and thoroughly scrap down the bowl to ensure even mixing. Add the 2nd portion of the dry ingredients and mix on low speed for about 30 seconds, stop and scrap the bowl. Add the remaining portion of milk and on low speed mix for another 20 seconds or so. Stop the mixer;scrap the bowl thoroughly before adding the last batch of dry ingredients. Add the last portion of the dry ingredients and mix on slow speed just until it’s blended.  It’s important not to over mix or you may develop the gluten in the the cake, which will give the cake a tough texture.

10. Equally divide your batter among your pans and place them in the center rack of the oven. Allow enough space in between the cakes for proper circulation.  Bake for 25-30 minutes for two 6″ cakes, and 40-45 minutes for two 8″ or 9″ cakes (check the cake 25 minutes in to avoid over-baking. Cake is done when a wooden pick inserted in the center of the cake comes out clean.

10. Allow cakes to cool on a wire rack for 15 minutes before turning them out.

11. Cake must cool completely before frosting.


Two 8″ or 9″ Cakes

  • cup cake flour (Sifted)
  • 1 cup All purpose flour  (Sifted)
  • 1  1/2 cup of light brown sugar or white granulated sugar
  • 3/4 cup butter
  • 3/4 cup vegetable shortening Ex: Crisco
  • 2 Eggs
  • 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup of whole milk- equal to 4 ounces
  • 1/2 cup of store purchased pumpkin puree- equal to 4 ounces
  • 1 teaspoon of vanilla extract
  • 3/4 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of ginger
  • 1/4 teaspoon of cloves (optional)

Two 6″ Cakes

  • 1/2 cup cake flour (Sifted)
  • 1/2 cup All purpose flour  (Sifted)
  • 3/4 cup of light brown sugar or white granulated sugar
  • 3 oz butter
  • 3 oz vegetable shortening Ex: Crisco
  • 1 Eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup of whole milk- equal to 2 ounces
  • 1/4 cup of store purchased pumpkin puree- equal to 2 ounces
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of ginger
  • 1/4 teaspoon of cloves (optional)