This 6-inch Single Layer Pumpkin Spice Cake is tender and moist, delivering rich pumpkin flavor warmed by classic fall spices. Topped with a silky espresso buttercream, it’s a cozy dessert perfect for autumn and the holidays.
I’m adding another single-layer cake to the recipe box—this time, a Single Layer Pumpkin Spice Cake. It’s adapted from my Single Layer Carrot Cake and is an easy, crowd-pleasing choice for fall.
The cake’s moist texture comes from a simple combination of vegetable oil, an egg, and canned pumpkin puree. A touch of pumpkin pie spice brings the warm autumn notes that pair wonderfully with the espresso buttercream frosting I like to use here. If you’d prefer something milder, there are small-batch frosting alternatives listed below.
Ingredients Needed
For this single-layer cake you’ll use common baking ingredients: cake flour (or a homemade substitute), baking powder, a pinch of salt, granulated and light brown sugar, one egg, vegetable oil, vanilla, and canned pumpkin puree. Add pumpkin pie spice for flavor—store-bought or homemade.
Note: Use pumpkin puree, not pumpkin pie filling.
How to Make the Recipe
Here’s a concise overview of the method. The full recipe with measurements and times follows in the recipe card.
- No mixer required for the cake. Mix the dry and wet ingredients by hand—bowls, a whisk, and a spatula are enough. For the espresso buttercream, a hand mixer or stand mixer is recommended.
- Prepare a 6-inch cake pan. Grease and flour or use a flour-based baking spray and a parchment circle for the bottom. If you have a 6″ x 3″ pan that’s ideal; a 6″ x 2″ pan will work but the cake may reach the rim.
- Combine carefully. Whisk dry ingredients in one bowl. In another bowl, whisk sugars, egg, oil, vanilla, and pumpkin. Add the dry ingredients to the wet and mix until just combined—do not overmix.
- Bake and cool. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.
How to Make Homemade Cake Flour
If you don’t have cake flour, make a quick substitute using all-purpose flour and cornstarch.
- Add 1 tablespoon cornstarch to a ½ cup measuring cup.
- Fill the rest of the cup with all-purpose flour (to equal 1 cup), then sift the mixture once or twice.
- Double the amounts if you want extra on hand.
Homemade Pumpkin Pie Spice
Mix these spices and store in an airtight container:
- 6 tablespoons ground cinnamon
- 4 teaspoons ground ginger
- 4 teaspoons nutmeg
- 1 tablespoon allspice
- 1 tablespoon ground cloves
Essential Baking Tools
- 6-inch cake pan. A 6″ x 3″ pan is recommended; a 6″ x 2″ pan will work with a slightly fuller rise.
- Mixing bowls. For dry and wet ingredients.
- Whisks and spatulas. Handy for mixing and folding the batter.
Alternatives to Espresso Buttercream
If you’d rather skip the espresso buttercream, try one of these small-batch frostings instead:
- Small Batch Cream Cheese Frosting
- Small Batch Brown Butter Cream Cheese Frosting
- Small Batch Maple Cream Cheese Frosting
Recipe FAQs
Use a 6″ x 3″ pan if you have one. A 6″ x 2″ pan will work but the cake may come up to the edge of the pan.
This recipe was tested with one egg; I don’t have a recommended substitute.
The recipe makes enough frosting to cover the cake. To pipe decorative pumpkins, make an extra half batch of the espresso buttercream.
Small piping bags and couplers were used with Wilton 21 for pumpkins and Wilton 16 for stems. A small bag with the tip snipped works for the curly stems.
More Fall Treats to Enjoy!
Easy Carrot Cake Cookies
Pumpkin Pie Cake Bars
Easy Homemade Apple Pie
No Sugar Added Homemade Applesauce
If you try this Single Layer Pumpkin Spice Cake, please leave a star rating and share your notes in the comments. Thanks for visiting!
Single Layer Pumpkin Spice Cake
Ingredients
6-inch Single Layer Pumpkin Spice Cake
- 1 cup Cake Flour
- 1 tsp Baking Powder
- 1 1/2 tsp Pumpkin Pie Spice
- 1/8 tsp Salt
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 Large Egg, room temperature
- 1/4 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2 cup Pumpkin Puree
Small Batch Espresso Buttercream Frosting
- 1/2 cup Unsalted Butter, room temperature
- 1 1/4 cup Powdered Sugar, sifted
- 1 tsp Espresso Powder
- 1 tsp Vanilla Extract
Instructions
6-inch Single Layer Pumpkin Spice Cake
- Adjust oven rack to the second position (just above center) and preheat to 350°F. Grease and flour a 6-inch cake pan or spray with a flour-based baking spray. Optionally line the bottom with a 6-inch parchment circle.
- In a small bowl whisk together cake flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a medium bowl whisk granulated sugar, light brown sugar, egg, vegetable oil, vanilla, and pumpkin puree until combined.
- Add the dry ingredients to the wet and whisk until just combined—do not overmix.
- Pour the batter into the prepared pan and bake 30–35 minutes at 350°F, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, frost with the small-batch espresso buttercream.
Small Batch Espresso Buttercream Frosting
- Beat the unsalted butter on medium-high speed until smooth and creamy.
- Reduce mixer speed to low and gradually add powdered sugar until blended. Add espresso powder and vanilla extract, scrape the bowl, then beat on medium speed 1–2 minutes until smooth.
- Frost the cooled cake.
Video
Notes
- Adapted from the Single Layer Carrot Cake recipe.
- Recipe times refer to the cake only.
- To pipe frosted pumpkins, prepare an extra half batch of the espresso buttercream.
- Store the frosted cake in the refrigerator, wrapped in plastic wrap, for up to 3 days.
Nutrition
Nutritional information is an estimate and will vary based on exact ingredients used.