Pumpkin Spice Cake
This pumpkin spice cake celebrates the warm and cozy flavors of fall in a lighter, eye catching cake that is guaranteed to impress at every occasion, plus it’s make ahead friendly and freezer friendly! This pumpkin spice cake recipe is a light and tender butter sponge cake, infused with warm pumpkin pie spice and layered with fluffy cream cheese whipped cream sweetened with real maple syrup and topped with crunchy toasted pecans. Are you drooling yet? In this pumpkin spice cake recipe post, I’ve included step by step photos, tips and tricks and everything you need to know about how to make this pumpkin spice cake a tender success!
MAPLE CREAM CHEESE WHIPPED CREAM
Although this pumpkin spice cake recipe is simple, there are a few proper techniques that ensure the perfect cake: Here’s what to pay special attention to:
Wrap the pumpkin spice cake with plastic wrap or use a cake carrier/storage container if you have one. Refrigerate for up to 7 days. I like to microwave my slices for 10 seconds for moister leftovers.
Pumpkin spice cake will last about 3-4 days at its peak but can last in the refrigerator for about a week. I actually recommend making this cake a day ahead of time because I think it tastes better/more flavorful the second day.
You can also make the cake layers ahead of time. Once cakes have cooled, wrap them tightly in plastic wrap and store in the refrigerator for up to 3 days, or freeze for up to 2 months.