Pumpkin Butter Cake is the ultimate fall-inspired dessert—rich, cozy, and bursting with warm spices. With a soft pumpkin cake base and a buttery, creamy topping that bakes into a luscious layer, this cake strikes the perfect balance between light and indulgent. It’s the kind of dessert that fills your kitchen with comforting aromas and brings everyone back for seconds.
Ingredients (Serves 10–12)
For the Pumpkin Cake Base
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 large eggs
- 240 g (1 cup) pumpkin purée (not pumpkin pie filling)
- 120 ml (½ cup) vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Butter Topping
- 225 g (8 oz) cream cheese, softened
- 115 g (½ cup) unsalted butter, softened
- 240 g (2 cups) powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Detailed Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 180°C (350°F). Grease and lightly flour a 23 × 33 cm (9 × 13 inch) baking pan or line it with parchment paper for easy removal.
2. Make the Pumpkin Cake Base
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, beat the eggs lightly, then add the pumpkin purée, oil (or melted butter), and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. The batter will be thick but smooth.
Pour the batter into the prepared pan and spread it evenly.
3. Prepare the Butter Topping
In another mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2–3 minutes.
Add the powdered sugar and mix until fully incorporated. Beat in the eggs one at a time, followed by the vanilla extract. The mixture should be smooth and spreadable.
4. Assemble the Cake
Carefully spoon the butter topping over the pumpkin cake base. Use a spatula to spread it gently, covering most of the surface. It’s fine if some of the pumpkin batter peeks through—this creates a beautiful marbled effect during baking.
5. Bake the Cake
Place the pan in the preheated oven and bake for 40–45 minutes, or until the edges are set and lightly golden. The center should still be slightly soft but not liquid.
Avoid overbaking, as the butter topping should remain creamy.
6. Cool Before Serving
Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes. As it cools, the layers will firm up and become easier to slice.
Serving Suggestions
Pumpkin Butter Cake is delicious served:
- Warm with a dusting of powdered sugar
- With whipped cream or vanilla ice cream
- Alongside coffee or tea
It’s perfect for holiday tables, potlucks, or cozy evenings at home.
Tips for Best Results
- Use pure pumpkin purée, not sweetened pumpkin pie filling.
- Soften butter and cream cheese fully for a smooth topping.
- Do not overmix the cake batter to keep the texture tender.
- Let the cake cool slightly before slicing for clean pieces.
