Our Favorite Pumpkin Spice Snack Cake.

Our Favorite Pumpkin Spice Snack Cake is a must-make this season. The cake is moist, soft, and fluffy. It’s of course, topped with a good amount of whipped cream cheese frosting that everybody is sure to love! This cake is giving us all the Fall vibes and we are here for it!

If you’ve been following us for a while now, then you know that we love snack cakes! Why? Well, they are so cute first of all, and they are the perfect small cake – it serves 9-12 people. They are super customizable and can’t be simpler to make! We have two other snack cake recipes, so be sure to check them out!

We are so excited to be sharing this cake recipe with you all. It’s one of our favorite things we’ve made! We thought it would be perfect for all the upcoming Fall parties, birthdays, or today! Because any day is a good day to bake. 😉

The Pumpkin Spice Cake:

This sweet spiced pumpkin cake is moist, fluffy, and light! The batter is so easy to make! Just whisk together the dry ingredients, then the wet, and combine the two. Then just bake, let cool, and frost! It turns outs perfectly soft and fluffy each time with just the perfect amount of pumpkin flavor.

The Toppings:

We absolutely love topping our Fall desserts with figs because they are SO pretty, and they a perfect to use since they are in season right now! And we also topped ours with some chamomile for a nice floral look. But of course top the cake with your favorite toppings!

If you guys liked this recipe, then here are some of our other cakes we think you’ll love!

Strawberry Lemonade Swirl Snack Cake: Soft and moist lemon cake with a homemade strawberry jam swirled throughout the cake.

Lemon Blueberry Bundt Cake: A luscious Lemon cake, layered with sweet blueberries making it the ultimate dessert for lemon lovers!

Our Favorite Black Forest Cake: Decadent chocolate cake, with a juicy cherry filling, and chocolate whipped cream between each delightful layer! 

Carrot Cake with Cinnamon Whipped Cream Frosting: From it’s moist, perfectly spiced crumb, to the lightly sweet cinnamon cream cheese frosting, it’s absolutely dreamy!

Berries N’ Cream Snack Cake: This sweet Berries N’ Cream Snack Cake is so cute and charming!

We hope you guys love this recipe, and if you try it let us know in the comments, and also tag us on our Instagram because we love hearing from you! -Aubrey and Tara

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Pumpkin Snack Cake


Description

Our Favorite Pumpkin Spice Snack Cake is a must-make this season. The cake is moist, soft, and fluffy. It’s of course, topped with a good amount of whipped cream cheese frosting that everybody is sure to love! This cake is giving us all the Fall vibes and we are here for it!


Ingredients

Units Scale

For the Pumpkin Spice Cake:

2 cups all-purpose flour

1 + 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 tsp. freshly ground nutmeg

1/4 tsp. all-spice

10 oz. pumpkin puree

2/3 cup flavorless oil

1 cup white sugar

3 large eggs

1 tsp. vanilla extract

For the Whipped Cream Cheese Frosting:

3 oz. softened cream cheese

1/2 cup powdered sugar

1/4 tsp. vanilla extract

1 cup heavy whipping cream

figs and chamomile, for topping


Instructions

1. Line an 8-inch square baking pan with parchment paper, and preheat the oven to 350 degrees F.

2. In a medium-sized bowl, whisk together 2 cups all-purpose flour, 1 + 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. kosher salt, 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, 1/2 tsp. ground cardamom, 1/2 tsp. freshly ground nutmeg, and 1/4 tsp. all-spice. Whisk that until combined and set aside.

3. Now, in a large bowl, mix together 10 oz. pumpkin puree, 2/3 cup flavorless oil, 1 cup white sugar, 3 large eggs, and 1 tsp. vanilla extract. Whisk that, then add in the dry ingredients and whisk again until combined.

4. Transfer the batter to the lined baking pan, and bake at 350 degrees F. for 30-32 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

5. While the cake is cooling, make the whipped cream cheese frosting. With an electric hand mixer, beat 3 oz. softened cream cheese, with 1/2 cup powdered sugar, and 1/4 tsp. vanilla extract. Once that’s smooth, set aside.

6. Now, in a separate bowl, beat 1 cup heavy whipping cream until stiff peaks form, and fold the cream into the cream cheese mixture.

7. Frost your cooled cake, and top with figs and chamomile (or anything you’d like.) Enjoy!

  • Prep Time: 10 mins.
  • Cook Time: 30 mins.
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1 slice
  • Calories: 290