Pumpkin Spice Cake Recipe

If I have a food blog and I don’t have a Pumpkin Spice Cake Recipe on it yet…, its shame, no? 🙂

Well, I have mixed feelings about Pumpkin Spice. I like it on my cakes but definitely not on coffee. I love Fall. Love it so so so much and I LOVE everything about fall. Trust me this Pumpkin Spice Cake Recipe screams of Fall flavors. Its bursting with fresh nutmeg, cinnamon, bay leaf flavors and to top it off all, its coated with a very light cinnamon flavored cream cheese frosting. A perfect coffee cake.

Most importantly, this Pumpkin Spice Cake Recipe belongs to my cousin – Nimpa. She is family to me. The family that I came from is important, but the family I created over the years is a priority. 🙂 Here is to her ever smiling attitude and her unquenched zeal for life.



  • 3 cups all purpose flour
  • 1 tea spoon salt
  • 1 tea spoon baking soda
  • 2 tea spoons baking powder
  • 1 tea spoon ground ginger
  • 1 tea spoon cinnamon
  • 1 tea spoon ground cardamom
  • 1/4 tea spoon nutmeg
  • 1 cup butter softened
  • 3/4 cup brown sugar
  • 1 and 1/4 cup plain yogurt or buttermilk

Cinnamon- Cream cheese Frosting

  • 8 ounce cream cheese
  • 1/2 cup butter
  • 1/4 tea spoon cinnamon
  • 1/2 cup powdered sugar


  • Pre heat oven to 350 degree F or 180 degree C
  • Prepare your cake pan by lining with parchment paper
  • Whisk and shift together dry ingredients into a bowl
  • Beat butter and brown sugar till light and fluffy
  • Add eggs one at a time
  • Add flour mixture and buttermilk alternatively. Begin and end with flour mixture
  • Pour the batter into your cake pan and bake till 30/35 minutes or until a toothpick inserted into the middle, comes out clean.
  • Cool completely
  • Beat cream cheese, cinnamon, sugar and butter until light and frothy
  • Frost the cake

NOTE: The cake tastes amazing without the frosting as well. 🙂

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Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

4 thoughts

  1. I am sorry but I assumed this cake contains pumpkin. Excuse me if I am wrong. Also I didn’t find eggs in the ingredient list.


  2. Hi! This is a Pumpkin Spice cake and pumpkin spice consists of nutmeg, cinnamon etc. There is no pumpkin in the cake. Also, this is an egg free cake. Eggs are replaced with yougurt.


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