Pumpkin Pie Cake with Whipped Cream Frosting

The best of both worlds — pumpkin pie combined with moist and fluffy cake! This Pumpkin Pie Cake with Whipped Cream Frosting is beautifully decorated for a stunning and delicious dessert for your Thanksgiving!

If you’re looking for more pumpkin recipes, be sure to check out some of my other favorites like Eggless Sourdough Pumpkin Pie, Pumpkin Chocolate Chip Cookie Cake, Vegan Pumpkin Cupcakes With Chocolate Frosting, Soft Baked Pumpkin Spice Cranberry Sandwich Cookies, or Caramel Pumpkin Spice Snack Cake.

A Quick Look At The Recipe

• Recipe Name: Pumpkin Pie Cake with Whipped Cream Frosting
• Ready In: 1 hour 50 minutes
• Makes: 2 layer 6-inch cake
• Main Ingredients: salted butter, pumpkin puree, heavy whipping cream, cane sugar
• Flavor Profile: cozy pumpkin spice with creamy whipped cream
• Dietary Info: no seed oils
• Difficulty: Medium
• Why You’ll Love It: the cake version of pumpkin pie

Why You’ll Love This Recipe

• Light and Fluffy: The addition of pumpkin puree in cake makes a really light and fluffy cake!
• Easy AF: This Pumpkin Pie Cake with Whipped Cream Frosting is so easy! While it looks stunning, it’s incredibly easy to assemble this naked cake! I have a video below showing you exactly how to do it.
• Light Dessert: This dessert is incredibly light with the addition of homemade whipped cream frosting. After a heavier meal, such as Thanksgiving, a little sweet treat that’s not too rich is just what you need.
• Quick and Simple: This Thanksgiving cake is simple and no fuss. This is much faster to make than pie with less prep time and less oven time! You can even make the cake the day before so all you need to do is whip up the frosting and assemble the cake on Turkey day.

Ingredients

• Pumpkin Spice: I love making my own Homemade Pumpkin Pie Spice Mix, but you can also buy this if you prefer.
• Pumpkin: I use Farmer’s Market Organic Pumpkin, this makes this cake incredibly fluffy and moist as well as provides pumpkin flavor.
• Milk: Make sure to use whole milk as you want the fat for a moist and fluffy cake.
• Sour Cream: I use Organic Valley Sour Cream for added moisture in the cake.
• Cake Flour: I use a mix of both Homemade Organic Cake Flour and all purpose flour. Using a mixture of both allows for the lightest cake texture and the added structure needed for cake that includes pumpkin.
• Baking Powder: I use baking powder as I prefer this when baking cakes, plus there’s no acid here. For more info on leavening agents, check out my post Difference Between Baking Soda and Baking Powder.
• Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream for my Homemade Whipped Cream Frosting.
• Cinnamon Sticks: I garnish this cake with organic cinnamon sticks, this part is optional but makes for a simple and beautiful finish.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker’s Tips for Pumpkin Pie Cake with Whipped Cream Frosting

• Make sure the butter is soft. I like to leave it out at room temperature overnight to soften naturally.
• I use my Homemade Pumpkin Pie Spice Mix, but store bought also works!
• Make sure your eggs, milk, and sour cream are at room temperature as this helps create a smooth cake batter. Cold ingredients added into softened butter can cause the butter to sieze, which will result in a lumpy batter and dry cake.
• You can make the cake ahead of time if you need to, just be sure to wrap cake layers in plastic wrap so they don’t dry out if you want to make the cake a day in advance.
• I recommend assembling the cake the day of because of the whipped cream frosting as it should be served right away or stored in the fridge.
• Be sure to store leftover cake in an airtight container in the fridge so it doesn’t dry out and the whipped cream frosting stays fresh.

How to Make Pumpkin Pie Cake with Whipped Cream Frosting

1. Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, pumpkin spice, and vanilla extract. Mix on low until combined and there are no butter chunks.

2. Add the eggs, milk, pumpkin, and sour cream to the butter mixture and mix on low until combined.

3. Add the cake flour, all purpose flour, baking powder, and salt to the butter mixture and mix on low until combined into a smooth batter.

4. Be sure to scrape down the sides of the bowl to ensure the batter is mixed completely.

5. Transfer the batter to the prepared cake pans, each should weigh about 454 grams each. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

6. To make the frosting: Add the heavy whipping cream, powdered sugar, and vanilla extract to a stand mixer fitted with the whisk attachment. You could also use a hand mixer if you prefer, but I think it’s much faster in a stand mixer.

7. Whisk, starting on low, to avoid splattering, then slowly increase the speed until you are at full speed. Whisk until stiff peaks form. Transfer the whipping cream frosting to a piping bag with Ateco tip #827.

8. To assemble the cake: Place the first cake layer (bottom side up) on a cake stand or plate (whatever you plan to serve it on). You don’t really need a turntable for this, but you can put the plate on it for ease if you prefer.

9. Pipe a shell boarder by piping a swooping motion up and then towards you. You could think of it as writing a cursive “r” that is lazy and rounded or just a hump like on a country road. (Watch the video!). Pipe swoops around the entire boarder of the first cake layer.

10. Then pipe them in the center too (center is not important as you won’t see it, so you could also just do a big dollop of frosting!).

11. Place the second cake layer on top (bottom side up).

12. Pipe the same shell boarder (or swoops) around the edge of the cake. Then pipe a few more to fill the center.

13. Top the cake with two cinnamon sticks (optional).

Recipe FAQ’s

More Thanksgiving Menu Ideas

This Pumpkin Pie Cake with Whipped Cream Frosting will make a stunning addition to your Thanksgiving menu! This is a small cake, perfect for a intimate Thanksgiving when served with Slow Cooker Turkey and Roasted Cinnamon Sweet Potatoes With Pecans.

You can also add this to a larger gathering along with nostalgic favorites like Roasted Herb Butter Turkey, Bone Broth Mashed Potatoes, Easy Stuffing Recipe, Chocolate Bourbon Pecan Pie, Chocolate Pumpkin Pie Without Eggs, and Old Fashioned Dutch Apple Pie for a more traditional spread.

More Fall Cake Recipes

Maple Spice Cake With Brown Sugar Frosting

Vegan Pumpkin Cupcakes With Chocolate Frosting

Pumpkin Chocolate Chip Cookie Cake

Pumpkin Spice Chocolate Zucchini Cake Without Eggs