This super simple pumpkin spice snacking cake packs fall flavors into each bite. It's moist, filled with warming spices, and topped with a fluffy cinnamon whipped cream.
Pumpkin Spice Snacking Cake With Cinnamon Whipped Cream
An excellent snacking cake is great to keep out on your counter during the week. Each bite highlights the fall flavors and satisfies that sweet fall craving. This cinnamon whipped cream ties the whole cake together, looping in the spices from the cake to make an irresistible bite.
If you aren't super familiar with snacking cakes, get ready for them to be your new favorite treat. Technically, any style of cake can be a snacking cake. However, the true definition of a snacking cake is a simple one-layer sheet cake with a layer of frosting, icing, or glaze. Usually, everything for the cake will come together in one bowl and won't be overly complicated to put together.
This pumpkin spice cake ticks all the fall flavor boxes. Cinnamon, nutmeg, ginger, and cloves blend with pumpkin puree to get the classic pumpkin spice flavor. The batter is all mixed with a classic cake batter to bring the cake to life.
Looking for more pumpkin treats to make this fall? Check out my baked pumpkin donuts and pumpkin snickerdoodle cookies.
Why You Will Love This Pumpkin Spice Snacking Cake
- Fall Flavors - The pumpkin spice flavor of the cake is present in each bite.
- Simple - The snacking cake uses one bowl and comes together very fast.
- Perfectly Sweet - The sweetness of the cake is just right, with a deep flavor coming in from the brown sugar.
Ingredients Needed To Make Pumpkin Spice Snacking Cake
See below for all the details on what you'll need to make the full recipe.
- Pumpkin Puree - Use pumpkin puree from the can.
- Warming Spices - A combination of cinnamon, ginger, nutmeg, and cloves.
- Oil - Creates a moist texture for the cake.
- Brown Sugar - Adds a subtle sweetness to the cake.
- Buttermilk - Adds a slight tang to the cake.
Directions For How To Make Pumpkin Spice Snacking Cake
- Prepare
Preheat the oven to 350 and prepare an 8x8-inch pan with parchment and grease. Set to the side.
- Combine the wet ingredients.
Mix the pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla, and buttermilk in a large bowl with a whisk.
- Add in the dry ingredients.
Add in the flour, baking powder, salt, and warming spices to the batter. Whiks the mixture together until fully combined.
- Bake the cake.
Pour the batter into the prepared pan and bake the cake for 25-25 minutes. The cake will run clean off a toothpick when done.
- Make the whipped cream.
While the cake is baking, make the whipped cream. Whip the heavy cream until soft peaks start to form. Fold in the powdered sugar, cinnamon, and vanilla.
- Frost the cake.
When the cake has fully cooled, top it with the whipped cream and serve.
Serving Suggestion
If you haven't guessed by now, the name snacking cake means this cake is excellent for a snack. It is also a simple dessert that can be eaten whenever you crave something sweet. The cake is excellent on its own.
Make Ahead and Storage
The cake can be made 1-2 days ahead of time, but keep the whipped cream off the cake until you are ready to serve it. Leftover slices on the cake can be stored in the refrigerator for 3-4 days. Since the cake has a high moisture content, it won't last as long as your typical slice of cake.
The cake can be frozen without the whipped cream and kept in the freezer for 2-3 months.
Tips and Variations
- Topping - If you don't like whipped cream or prefer something sweeter, you can use a cream cheese frosting or a vanilla glaze to top the cake.
- Mix ins - To the cake, you can mix in raisins or chocolate chips.
- Pumpkin Puree - Don't use fresh pumpkin — stick to the canned version. Fresh pumpkin has a much different texture, taste, and flavor.
FAQs
Pumpkin spice is a warming spice mixture. It is also sometimes called pumpkin pie spice. The spice normally contains cinnamon, ginger, nutmeg, allspice, and cloves.
A snacking cake is a single-layer cake with a simple layer of frosting or glaze.
If your pumpkin spice cake is too dense, it may be because there is too much liquid in it. Make sure you are measuring correctly. You can also blot the pumpkin puree with a paper towel to remove some of the moisture.
Pumpkin Spice Snacking Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 and prepare an 8x8-inch cake pan with parchment and grease. Set to the side.
- Combine the pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla, and buttermilk in a large bowl. Use a whisk to combine.
- Add in the flour, baking powder, salt, and spice to the wet ingredients. Stir with a whisk to combine.
- Pour the batter into the prepared pan and bake the cake for 25-35 minutes. A toothpick will run clean from the cake when done.
- While the cake is baking, make the cinnamon whipped cream. Whip the heavy cream with a hand mixer or in the bowl of a stand mixer with a whisk attachment on medium-low speed until soft peaks begin to form. Gently fold in the powdered sugar, vanilla, and cinnamon to the mixture. Add more or less cinnamon until you are set with the flavor.
- When the cake is completely cool, top the cake with the whipped cream. Serve and enjoy.
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