Pumpkin Butter Cake

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Move over pumpkin loaf! Pumpkin Butter Cake is here to take the passenger seat! Just like a pumpkin loaf, this pumpkin butter cake will have you sneaking a slice with your afternoon coffee.

The “-Ber” Months are here, which doesn’t mean it’s fall just yet, but it gives us the invitation to welcome pumpkin in at any hour of the day. This fall snacking cake is warm, pumpkin-spiced, and baked in a big 9×13-inch pan, so there will be plenty to share and snack on!

This pumpkin butter cake is soft and fluffy and full of pumpkin flavor, but the real magic happens right after you take it out of the oven. Holes are poked into the cake before a rich pumpkin-spiced butter frosting is spread over the top. All the buttery, sweet frosting seeps into the cake to make each bite even more moist and full of pumpkin spice. 

This definitely is more indulgent than your everyday snack should be, but fall is for all the fun desserts. Whether you are baking for yourself, a holiday gathering, or planning to wrap up a few pieces to give to your neighbors as a homemade baked treat, this snacking cake will be such a special treat. It’s all things cozy and warm! And we’re embracing all those feelings this time of year!

Why You’ll Love This Pumpkin Butter Cake

• Buttery, sweet, and cozy! Each bite tastes exactly how a fall dessert should taste. The warm, soft pumpkin-spiced cake with the thin layer of sweet, spiced butter glaze is a match made in fall heaven.
• Perfect for sharing! This sheet cake makes about 24 servings, so you will definitely have plenty to share (if you want)! Because it makes a larger batch, it would be perfect to serve when you’re hosting a group.
• Pumpkin spice in every bite. We wanted the cozy pumpkin spice flavor to come through in each bite. So yes, there is pumpkin spice in both the cake and the icing. The pumpkin spice in the icing is just enough to amplify the flavor of the pumpkin in the cake. And the spices in the icing are there for extra warmth.

How to Make This Pumpkin Butter Cake, Step by Step

Step 1. Preheat oven and prep baking dish. 

Start preheating the oven to 325°F and prepping your baking dish. You’ll need a 9×13-inch cake pan. Grease the bottom and edges of the pan with butter or nonstick spray, making sure to coat the corners too. 

Line the cake pan with a piece of parchment paper that sticks out on the edges an inch or two. This parchment paper will act as a ‘sling’ for the cake after it’s cooked. That way, you can easily remove it from the loaf pan after it’s done baking.

Step 2. Make pumpkin cake batter and bake cake for 35-45 minutes.

First, whisk together your dry ingredients. Add flour, baking powder, salt, and pumpkin pie spice to a large bowl. Whisk the mixture together and set it to the side while you mix the wet ingredients. 

Using an electric hand mixer or stand mixer, cream butter and sugar on medium-high speed for about 4-5 minutes. Just until it is light and creamy. 

Mix in eggs, one at a time, before adding in pumpkin puree and vanilla extract. Blend the pumpkin mixture until smooth. 

Lastly, you’ll alternate adding in buttermilk and the flour mixture. This method helps create a smooth batter without overdeveloping the flour. The buttermilk is one of our favorite additions to this cake because it makes a super tender crumb!

Once the buttermilk and flour are evenly blended into the batter, pour and spread the pumpkin cake batter into the greased, parchment-lined baking dish. Bake the cake in the preheated oven for 35-45 minutes until done. 

Tip: Test doneness with a toothpick or fork. Stick the toothpick in the center of the cake. If the toothpick removes clean, the cake is done. If there is batter on the toothpick, let it cook for a little longer until you can remove it cleanly. 

Step 3. Make spiced butter glaze. 

While the cake is cooking, make the spiced butter glaze. This will need to be poured on the cake as soon as it comes out. 

Melt butter and powdered sugar in a saucepan over medium-low heat. As soon as the butter melts and sugar dissolves into a smooth mixture, remove the saucepan from the heat and stir in vanilla and pumpkin spice. 

Step 4. Poke holes in cake, spread butter glaze over top, and let it set for 2-3 hours on a wire cooling rack before serving.

As soon as the cake comes out of the oven, use a toothpick or fork to poke small holes in the cake. You don’t want the holes to be too big. Pour the glaze over the cake and let the cake set for 2-3 hours on a wire cooling rack. Use a sharp knife to slice the cake into 18-24 pieces and enjoy!

Tips for Making Pumpkin Butter Cake

• Use room temperature ingredients. Make sure the butter, eggs and buttermilk are at room temperature before mixing. To get to room temperature, leave on the counter for at least 30 minutes before baking. 
• Cream butter and sugars well. Creaming the butter and sugar whips air into the batter to give it a delicious soft and fluffy texture. 
• Don’t over mix the batter. Alternate adding flour and buttermilk and mix until they are just incorporated. If you overman the batter, it will overwork the gluten and get tough.
• Poke the cake and glaze while the cake is till warm. As soon as the cake comes out of the oven, poke small holes in the cake with a toothpick or fork and spread the glaze over the warm cake. If the cake is too cool, the glaze will harden very quickly and won’t spread as well.

How to store leftover pumpkin cake

You can store in the refrigerator or freezer – depending on when you want to enjoy it next. 

If you plan to eat the cake within a couple days, store at room temperature for 1-2 days. 

If you don’t plan to eat your leftover cake soon after it’s baked, wrap each piece in plastic wrap and store them in a freezer-safe bag. Thaw at room temperature before serving.

More fall recipes to try:

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