Spiced pumpkin cake

A seasonal spiced pumpkin cake recipe to warm up your autumn days.

Brought to you by Mummy in Manchester


This delicious looking spiced pumpkin cake recipe was kindly shared by Mummy in Manchester.


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  • 220 g soft, unsalted butter
  • 270 g strong white bread flour
  • 440 g soft dark brown sugar
  • 350 g pumpkin puree
  • 4 eggs
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp vanilla extract

For the cream cheese frosting

  • 200 g very soft unsalted butter
  • 200 g full fat cream cheese
  • 400 g icing sugar


First, you will need to make your pumpkin purée and allow it to cool
Preheat the oven to 180°C/ gas mark 4
Using a cake mixer or large bowl, combine the butter, flour, pumpkin purée, eggs, spices, baking powder, bicarbonate of soda and vanilla extract together and mix until smooth
Divide the mixture evenly between three 10″ nonstick cake tins and bake for 25 minutes
Leave to cool completely then build up three layers of sponge and cream cheese frosting, leaving plenty of frosting for the top and sides

For the cream cheese frosting

Beat the soft butter with the icing sugar
Add in the cream cheese and stir well
Leave to chill in the fridge for 30 minutes before icing your cake

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