Spiced Pumpkin Cake

31 October 2012

Well Halloween is over for another year. We've had a fabulous time this year. The darlings loved it, especially Oliver. He couldn't wait to put his skeleton outfit on this morning and has had his face painted twice... firstly green, then later in white! At bedtime I asked him what his favourite part of the day had been and he said 'the sweeties' but he meant going trick or treating!

Did you carve a pumpkin? Or two or three? Well before you throw away all that lovely peachy coloured pumpkin flesh, think of all the yummy things you could make with it... Pumpkin soup? Pumpkin pie? Pumpkin cake? I decided to make all three! I did two pumpkins this year so have got a huge bowl full of flesh and there's no way it's going in the bin this year. 

Yesterday I made this cake. It's so similar to carrot cake only with pumpkin instead of carrot. It's filled and covered with cream cheese frosting with a hint of cinnamon. I also added a layer of chocolate orange buttons as a surprise with the frosting inside. I had the lots of fun making the decorations. I've seen pictures of little fondant pumpkins all over the internet and wanted to have a go. So I spent some time watching video tutorials on you tube and various blogs. They were actually really easy to make. 

Spiced Pumpkin Cake

Prep time 20 minutes
Cooking time 30 minutes

300g self raising flour
200g soft light brown sugar
3tsp mixed spice
2 tsp bicarbonate of soda
1/2 tsp salt
4 large eggs
200g butter
zest of 1 orange
2 tblsp orange juice
500g {peeled weight} pumpkin flesh, coarsely grated

175g cream cheese, at room temperature
450g icing sugar

125g unsalted butter, softened

1tsp cinnamon

1 packet of Silver Spoon chocolate orange buttons

Preheat the oven to 180C {350F} Gas mark 4. Grease and line two 20cm sandwich tins with removable bases.
Grate the pumpkin flesh and put to one side.

In a large bowl, beat the butter and sugar together with an electric hand mixer, until light and fluffy. Add the eggs, orange zest and juice. Sift in the flour, salt, bicarb of soda and mixed spice and beat until fully combined. Add the grated pumpkin and mix well with a wooden spoon until fully incorporated.

Divide the mixture equally between the two cake tins and level the top with a spatula. Pop in the oven for around 30 minutes. They will be ready when a skewer or toothpick inserted into the middle of the cake comes out clean. Leave the cakes to cool for 10 minutes in the tins, then turn out onto a wire rack to cool completely.

Make the frosting. Put the cream cheese, and butter in a large bowl. Sift in half of the icing sugar and beat with a wooden spoon or spatula until fully combined. Add the rest of the icing sugar and the cinnamon and again beat with a spoon until combined. Now use your electric hand held whisk on medium speed and beat for a couple of minutes until the frosting is light and fluffy. Don't overbeat as it can quickly become runny.
Place one cake on a plate or cake board, and spread on 1/3 of the frosting. On top of the frosting place a layer of chocolate orange buttons. Carefully place the other cake on top and spread 1/3 of the frosting on top and the rest round the sides of the cake. You should have enough frosting to cover the whole cake with a good thick layer.


  1. Those little pumpkins are so cute! I've been so mad that I wasn't able to get a pumpkin this year because they sold out everywhere. I wish I could eat these from my screen x

    P.s. I've been following your blog for a few weeks now and I just wanted to say that I love it. I found you when I was looking for an Oreo Cupcake recipe and I made yours and they were delicious! I can't wait to try out a few of your others.


    1. Thanks Melissa, I thought the little pumpkins were cute too! Thanks for following too, I hope you have a go at some other recipes and let me know how they go xx


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