Fall Pumpkin Cake


Fall is here…. The only thing is that I’m in Miami… So fall is…well, nice weather, with soft air, and less humidity. And it gets a little bit colder and nights. But not much leaves fall from the trees, or boots, sweaters and cute beanies.

But still, its fall and fall is pumpkin. Pumpkin decorations, pumpkin colored everything, and of course, pumpkin cake. And I LOVE pumpkin cake.

I’ve tried so many recipes, and this one is for sure the best. It’s from the book Layered by Tessa Huff. Please check out this book, if you love cake, you’ll love this book.

I filled and frosted this cake with maple syrup buttercream, that it’s only adding half a cup of maple syrup to my basic Italian merengue buttercream recipe. You can also try it with cream cheese buttercream, my daughter’s favorite.

In our YouTube channel, we have a tutorial for beautiful fall cake made with this recipe and decorated with buttercream and gum paste leaves, check it out!




Brown Sugar Pumpkin Cake

From the book Layered by Tessa Huff


3 cups all-purpose flour

1 tablespoon baking powder

2 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon ground cloves

½ teaspoon salt

¼ ground cloves

¾ cup plus 2 tablespoon grape seed oil. (I used vegetable oil and it came out lovely)

1 ½ cups firmly packed brown sugar

4 large eggs

2 cups pumpkin puree.


Pre-heat oven to 350°F. Grease and flour two 8-inch cake pans and set aside. Sift together the dry ingredients and set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix together the oil, brown sugar and granulated sugar for about 3 minutes. With the mixer on low, add in the eggs, one at a time.  Stop the mixer and scrape down the sides and bottom of the bowl.

With the mixer on low, add in the dry ingredients in two additions, mixing well in between. Just as the last streaks of flour begin to disappear, stop the mixer. Add in the pumpkin and mix until combined.

Evenly distribute the batter between the two pans and bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Once cool, carefully slice each cake in half horizontally with a serrated knife to create four even layers.