Delight in Fall flavors with this tasty Spice Cake with Cinnamon Cream Cheese and Pumpkin Buttercream that will make your taste buds go wild!
It’s that time of year again folks!! PUMPKIN time! I probably could have waited a bit longer to roll out the pumpkin recipes, but with the crispness starting to hit the air I just could not hold myself back. I mean if I had my way, it would be pumpkin all year long.
Besides pumpkin being one of my favorite Fall flavors I also adore spice! Well I figured I’d combine the two and make this epically amazing Spice Cake with Cinnamon Cream Cheese and Pumpkin Buttercream. I know, mouth-watering right? Pumpkin and spice were meant to be together.
So speaking of Fall approaching…what is your favorite things about this time of year? To be honest, there is something about the smell for me. I don’t know if it’s the leave falling, the smell of the air, the way the sun shines that just seriously brings back some amazing childhood memories.
If it was just a little bit warmer in the Fall (I am always freezing, apparently my body doesn’t like to circulate) then it would be deemed my favorite season. But alas, Summer will always remain in that top spot. I can’t wait to bust of the hoodies, boots and jeans. Country girl apparel I tell ya!
Anyways, let’s get back to this delicious cake. So you have a moist spice cake baked up until its golden. I knew I wanted to incorporate the cinnamon cream cheese in there because…duh, spice and cream cheese also pair nicely! So I decided that it would make an awesome filling.
Then I went all out and wanted to be a little different. Usually I combine my pumpkin into the cake mix to get the pumpkin spice flavor but with this version I decided I wanted to try pumpkin out as a buttercream frosting instead. OMG its heaven! Like seriously, heaven!
Oh, another great thing I love about Fall is that DQ and Culver’s rolls out there Pumpkin Pie ice cream flavors. I kid you not this buttercream is like you’re eating one of those creamy treats…minus the ice cream. I could eat this frosting with a spoon all day long if I felt that was acceptable, but my body would probably hate me for it, but at least I’d have a smile on my face while doing it.
So if you wanna get a little crazy, like the good kind of crazy. If you love cake (who doesn’t). And you just want a delicious cake to celebrate the season this Spice Cake with Cinnamon Cream Cheese and Pumpkin Buttercream is the way you need to go!
So I URGE you, go by yourself the first can of pumpkin you see…took me two tries on that one because unfortunately the first store I went to had ZERO cans…either someone was just as eager as me to start with all the pumpkin flavors orrrrr they didn’t start regularly stocking them, in that case…such a shame!
A light spice cake is filled with cinnamon cream cheese frosting and lathered in a delicious pumpkin buttercream.
- 2 cups brown sugar
- 1 stick butter room temp
- 1/2 cup vegetable oil
- 5 eggs separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp all-spice
- 1 cup buttermilk
- 1 cup butter room temp
- 1 8 oz pkg cream cheese, softened
- 2 tsp vanilla
- 5-6 cups powdered sugar
- 2 tsp cinnamon
- 1 stick butter softened
- 1/2 cup shortening
- 1/2 cup pumpkin not pumpkin pie filling
- 1 tsp pumpkin pie spice
- 5-6 cups powdered sugar
- 3-4 tbs milk or heavy cream
- Preheat oven to 350.
- In 2 9" cake pans spray with cooking spray and place 2 rounds of parchment paper in bottoms, set aside.
- In bowl with hand mixer cream together your brown sugar and butter until fluffy. Slowly pour in your oil.
- Add your egg yolks one at a time, making sure to mix good after each addition.
- In another bowl mix together your flour, baking soda, baking powder, spices and pinch of salt until combined.
- Alternate adding your dry mixture and buttermilk into your butter/sugar mixture in 3 separate additions, mixing well after each.
- In small bowl beat your egg whites until stiff peaks form, fold into your cake batter.
- Pour batter evenly into pans and bake for about 25 minutes or until center is set.
- Remove from oven and let sit for about 5 minutes then turn out onto cooling racks.
- Meanwhile to make your cinnamon cream cheese filling in large bowl beat your butter until fluffy, about 2-3 minutes. Add in your cream cheese and vanilla and continue to beat for another few minutes until combined.
- Add your powdered sugar 1 cup at a time until incorporated. Lastly mix in your cinnamon.
- Refrigerate until ready to use.
- To make your Pumpkin Buttercream in bowl add your butter and shortening and mix until smooth.
- Add in your pumpkin and pumpkin pie spice and mix until incorporated.
- Add in powdered sugar 1 cup at a time until blended adding in your milk or cream until desired consistency is reached.
- Once cakes are cool, using a cake leveler or a serated knife, cut cakes in half, placing one layer onto a turntable.
- Remove your cream cheese filling from refrigerator, top cake layer with about 1/2 cup of frosting and spread to about 1/2 away from side. Repeat with remaining layers reserving about 3/4 cup of frosting for decorating outside of cake.
- Do not use to frost top layer.
- Fill a large piping bag fitted with a flat cake icer tip with your pumpkin buttercream and spin your cake while piping in large bands around cake. Spread smooth with large spatula.
- Add some of the frosting to the top of the cake and spread smooth with spatula.
- Spin turntable around with your spatulas side at an angle smoothing out sides as you turn.
- Once smooth, fill another piping bag fitted with a large star tip with the rest of your cream cheese frosting and pipe small swirls on top if desired and dab little stars around cake.
- Place in freezer for about 20 minutes to harden up if desired before cutting.
- We like to freeze our cake after we add the filling to make it more solid before frosting the outside.