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–+ servings
pumpkin pie layer cake with cinnamon sticks on a ruffle cake plate on a marble kitchen countertop.

Pumpkin Pie Cake with Whipped Cream Frosting

Mimi Council
Combine the best of both worlds in this Pumpkin Pie Cake with Whipped Cream Frosting! Light and fluffy texture of cake with all the flavors of pumpkin pie. This Thanksgiving cake will please everyone at your table this year.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 632 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer (or hand mixer)
  • 6-inch Cake Pans
  • Parchment Paper Cake Rounds
  • Piping Bag
  • Ateco Tip #827

Ingredients
 
 

Batter

  • 113 grams salted butter (softened)
  • 170 grams cane sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • ½ cup milk (room temperature)
  • 113 grams pumpkin puree
  • 57 grams sour cream (room temperature)
  • 212 grams cake flour
  • 64 grams all purpose flour
  • ¾ teaspoons baking powder
  • ½ teaspoon fine sea salt

Frosting

  • 2 cups heavy whipping cream
  • 142 grams powdered sugar (sifted)
  • 1 teaspoon vanilla extract

Topping

  • 2 cinnamon sticks (optional)

Instructions
 

  • 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.
  • Add the eggs, milk, pumpkin, and sour cream to the butter mixture and mix on low until combined.
  • 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. Be sure to scrape down the sides of the bowl to ensure the batter is mixed completely.
  • 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.
  • 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. 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.
  • 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. 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. 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!).
  • Place the second cake layer on top (bottom side up). Pipe the same shell boarder (or swoops) around the edge of the cake. Then pipe a few more to fill the center.
  • Top the cake with two cinnamon sticks (optional).
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

Tips
  • 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.
High Altitude — Bake at 350°F for 32 to 38 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 632kcalCarbohydrates: 69gProtein: 8gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 150mgSodium: 320mgPotassium: 183mgFiber: 2gSugar: 42gVitamin A: 3567IUVitamin C: 1mgCalcium: 119mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!