As the leaves begin to change and the air turns crisp, there’s nothing quite like the warmth of a freshly baked cake to celebrate the beauty of fall.
The season invites us to indulge in rich flavors and comforting aromas, making it the perfect time to explore the world of cake baking.
From the classic spices of pumpkin and cinnamon to the delightful sweetness of apples and pecans, fall cakes can elevate any gathering or cozy night in.
In this collection of over 50 fall cake recipes, you’ll discover a variety of options to suit every palate, whether you’re craving something traditional, looking for a twist on a classic, or wanting to impress guests at your next autumn gathering.
Each recipe is infused with the essence of the season, making it easy to create something spectacular.
So, roll up your sleeves, preheat your oven, and get ready to embrace the flavors of fall!
50+ Irresistible Fall Cake Recipes to Cozy Up Your Kitchen
Fall is a time for celebration, reflection, and, of course, indulgence in delicious treats. With these 50+ fall cake recipes at your fingertips, you’ll have plenty of inspiration to create memorable desserts that capture the spirit of the season.
Whether you’re baking for a holiday feast, a family gathering, or simply to enjoy with a cup of coffee on a chilly evening, these cakes offer something for everyone.
So, gather your favorite ingredients, invite friends and family to join you in the kitchen, and make this fall one to remember with an array of delectable cakes.
Let the flavors of autumn fill your home and your heart, as you savor every bite of these delightful creations.
Pumpkin Spice Bundt Cake
This Pumpkin Spice Bundt Cake is a delightful way to embrace the flavors of fall. The moist, tender cake is infused with warm spices and pure pumpkin puree, creating a rich and inviting dessert. Topped with a simple glaze or cream cheese frosting, this cake is perfect for autumn gatherings, from Thanksgiving dinner to cozy weekend get-togethers.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cake.
This Pumpkin Spice Bundt Cake embodies the essence of fall with its rich flavors and moist texture. The combination of pumpkin and warm spices creates a comforting treat that brings everyone together. Whether enjoyed with a cup of coffee on a crisp morning or served as a sweet finale to a fall meal, this cake is sure to be a favorite. You can also experiment with variations, such as adding chocolate chips or nuts for an extra twist.
Apple Cinnamon Layer Cake
The Apple Cinnamon Layer Cake is a true celebration of autumn. This cake features layers of fluffy cinnamon-infused cake filled with tender apple chunks and a luscious cinnamon cream cheese frosting. It’s a show-stopping dessert that not only tastes amazing but also captures the essence of apple picking season. Perfect for any fall occasion, this cake will leave your guests wanting more.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups peeled and diced apples (such as Granny Smith)
- For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp cinnamon
- 2 tbsp milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two until just combined. Fold in the diced apples.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and cinnamon, mixing until well combined. Add milk to reach desired consistency.
- Once the cakes are completely cooled, spread frosting between the layers and over the top and sides of the cake.
The Apple Cinnamon Layer Cake is a wonderful way to showcase the seasonal bounty of apples. Each bite reveals tender chunks of apple paired with the warm taste of cinnamon, making it an ideal dessert for family gatherings or special occasions. This cake not only looks beautiful but also brings comfort and joy to those who enjoy it. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an even more delightful experience.
Maple Pecan Upside-Down Cake
This Maple Pecan Upside-Down Cake is a stunning dessert that features a gooey maple syrup topping adorned with crunchy pecans. The rich, moist cake is subtly flavored with maple, making it a perfect choice for fall celebrations. This cake not only impresses with its presentation but also offers a delightful combination of flavors and textures that are sure to please everyone at your gathering.
Ingredients:
- For the Topping:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ½ cup maple syrup
- 1 cup pecans, chopped
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- ¼ cup maple syrup
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and maple syrup until dissolved. Remove from heat and pour into the prepared cake pan. Sprinkle the chopped pecans evenly over the syrup mixture.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, buttermilk, and maple syrup until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter over the pecan mixture in the cake pan, smoothing the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving platter.
The Maple Pecan Upside-Down Cake is not only a feast for the eyes but also a delightful treat for the taste buds. The combination of maple syrup and pecans creates a beautifully caramelized topping that contrasts wonderfully with the moist cake underneath. This dessert is perfect for any fall occasion, be it a cozy family dinner or a festive holiday celebration. Serve it warm with a scoop of vanilla ice cream or a drizzle of additional maple syrup for an unforgettable fall dessert experience.
Caramel Apple Cake
This Caramel Apple Cake is a true autumn delight, combining the flavors of sweet apples and rich caramel into a moist, fluffy cake. The cake is studded with fresh apple chunks, giving it a delightful texture, while the caramel drizzle adds a luxurious touch. It’s perfect for fall celebrations and gatherings, embodying the warmth and comfort of the season with every bite.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups peeled and diced apples (such as Honeycrisp or Granny Smith)
- For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the butter until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two until just combined. Fold in the diced apples.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- For the caramel sauce, melt the sugar in a saucepan over medium heat, stirring until it turns a golden brown. Add the butter and cream, stirring until smooth. Remove from heat and stir in vanilla and salt.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks. Drizzle the caramel sauce over the cooled cakes before serving.
This Caramel Apple Cake is a wonderful way to showcase the flavors of fall, making it an ideal dessert for any occasion. The combination of sweet apples and rich caramel creates a delightful balance that will impress your guests. Whether served as a centerpiece at your autumn gatherings or enjoyed with a warm cup of cider, this cake is sure to evoke the cozy feelings of the season. For added indulgence, serve with a scoop of vanilla ice cream drizzled with extra caramel.
Spiced Pear and Almond Cake
The Spiced Pear and Almond Cake is a moist and flavorful dessert that beautifully highlights the taste of ripe pears and the warmth of spices. The addition of almond flour lends a subtle nuttiness, making each bite incredibly satisfying. This cake is perfect for elegant fall gatherings and can be enjoyed as a delightful finish to any meal or a lovely afternoon treat with tea or coffee.
Ingredients:
- For the Cake:
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup diced ripe pears (about 2 medium pears)
- ½ cup slivered almonds (for topping)
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced pears.
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle slivered almonds over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cake before serving.
This Spiced Pear and Almond Cake is a delightful treat that embodies the essence of fall. The tender pears and warming spices create a comforting flavor profile that pairs beautifully with the nuttiness of the almonds. Whether served at a holiday gathering or enjoyed on a quiet afternoon, this cake is sure to impress with its unique flavors and inviting aroma. You can also serve it with whipped cream or vanilla ice cream for an extra touch of decadence.
Chai Latte Cake
Embrace the cozy flavors of fall with this Chai Latte Cake. Inspired by the popular spiced tea, this cake incorporates the warm spices found in chai — cinnamon, cardamom, and ginger — into a moist and fluffy batter. Finished with a creamy chai frosting, this cake is perfect for celebrating the season with friends and family or simply enjoying a slice with your favorite cup of tea.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup brewed chai tea (cooled)
- For the Chai Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp brewed chai tea (cooled)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (for sprinkling)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, and ginger.
- In another bowl, beat the softened butter until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, buttermilk, and cooled chai tea until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cooled chai tea, mixing until smooth. Add the vanilla extract and mix until combined.
- Once the cakes are completely cooled, spread frosting between the layers and over the top and sides of the cake. Sprinkle with ground cinnamon before serving.
This Chai Latte Cake is a perfect tribute to fall’s warm spices, capturing the essence of chai in a delightful dessert. Each slice offers a moist and flavorful experience that will resonate with anyone who enjoys a good cup of chai tea. This cake is ideal for special occasions or cozy evenings at home and pairs wonderfully with a hot beverage. You can also experiment with adding additional spices to the frosting or even incorporating chopped nuts for added texture.
Pumpkin Spice Latte Cake
The Pumpkin Spice Latte Cake brings the beloved flavors of fall’s favorite beverage into a moist and fluffy cake. With a rich pumpkin base and hints of espresso, cinnamon, and nutmeg, this cake captures the essence of a cozy café experience. Topped with a luscious cream cheese frosting, this dessert is perfect for gatherings, birthdays, or simply to enjoy with your morning coffee. It’s a wonderful way to celebrate the season and indulge in the delightful flavors of autumn.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup canned pumpkin puree
- ¼ cup brewed espresso or strong coffee
- 1 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (to desired consistency)
- Optional: Ground cinnamon for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the softened butter until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree, espresso, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla extract and add milk as needed to achieve the desired consistency.
- Once the cakes are completely cooled, spread cream cheese frosting between the layers and on top of the cake. Dust with ground cinnamon before serving.
This Pumpkin Spice Latte Cake is a delightful nod to the seasonal favorite beverage, making it an ideal dessert for autumn celebrations. The combination of pumpkin and espresso flavors creates a unique and satisfying experience that is both comforting and indulgent. Whether enjoyed at a festive gathering or a quiet afternoon at home, this cake will surely impress. Pair it with a hot cup of coffee or tea for a truly cozy treat!
Chocolate Pecan Bourbon Cake
The Chocolate Pecan Bourbon Cake is a decadent dessert that beautifully marries rich chocolate with the nutty flavor of pecans and a hint of bourbon. This cake not only offers a luxurious taste but also a wonderfully moist texture, making it an ideal centerpiece for any fall gathering or holiday celebration. The addition of bourbon elevates the flavor profile, creating a sophisticated treat that is sure to delight chocolate lovers and those looking for a unique dessert option.
Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- ½ cup chopped pecans
- ¼ cup bourbon
- For the Bourbon Chocolate Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup bourbon
- 2-3 tbsp milk (as needed for consistency)
- ½ cup chopped pecans (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, mixing until well combined. Gradually stir in the boiling water until smooth. Fold in the chopped pecans and bourbon.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Stir in the bourbon and add milk as needed to achieve a smooth consistency.
- Once the cakes are completely cooled, spread frosting between the layers and on the top and sides of the cake. Garnish with chopped pecans before serving.
This Chocolate Pecan Bourbon Cake is an indulgent treat that offers a sophisticated twist on classic flavors. The combination of rich chocolate, crunchy pecans, and smooth bourbon creates a luxurious experience that will be a hit at any gathering. Perfect for celebrations or as a show-stopping dessert at holiday feasts, this cake pairs beautifully with coffee or a glass of bourbon for an extra touch of elegance. Enjoy each bite of this delightful cake as a special treat this fall!
Maple Walnut Cake
The Maple Walnut Cake is a charming dessert that captures the essence of autumn with its rich maple flavor and crunchy walnut topping. The cake is moist and tender, thanks to the addition of pure maple syrup and buttermilk, which also lends a unique sweetness that perfectly complements the earthy taste of walnuts. This cake is ideal for potlucks, fall gatherings, or simply to enjoy with family on a chilly day.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 cup pure maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- For the Maple Glaze:
- 1 cup powdered sugar
- 3 tbsp pure maple syrup
- 1-2 tbsp milk (to desired consistency)
- Optional: Chopped walnuts for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, maple syrup, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar, maple syrup, and milk in a small bowl until smooth. Drizzle over the cooled cake and garnish with additional chopped walnuts if desired.
This Maple Walnut Cake is a delightful celebration of fall flavors, featuring the warm sweetness of maple syrup and the crunch of walnuts. It’s a versatile dessert that can be enjoyed on its own or dressed up for special occasions. The glaze adds an extra touch of sweetness and makes the cake visually appealing. Perfect for family gatherings, tea parties, or cozy evenings at home, this cake is sure to become a beloved autumn staple in your kitchen. Serve with a cup of hot cider or coffee for the ultimate fall experience!
Cranberry Orange Upside-Down Cake
The Cranberry Orange Upside-Down Cake is a stunning dessert that showcases the vibrant flavors of fresh cranberries and zesty oranges. This cake is not only visually appealing but also perfectly balances the tartness of cranberries with the sweetness of a fluffy cake base. As the cranberries caramelize during baking, they create a deliciously sticky topping that pairs beautifully with a hint of orange zest. This delightful cake is perfect for Thanksgiving or any fall gathering, providing a refreshing twist to your dessert table.
Ingredients:
- For the Topping:
- 2 cups fresh cranberries
- ¾ cup brown sugar
- ½ cup unsalted butter, melted
- Zest of 1 orange
- 1 tbsp orange juice
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- Zest of 1 orange
- 1 tbsp orange juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small bowl, mix together the melted butter, brown sugar, orange zest, and orange juice. Pour this mixture into the bottom of the prepared cake pan and spread evenly. Sprinkle the cranberries over the topping.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and orange juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
- Pour the batter over the cranberries in the pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then invert it onto a serving platter. Let it cool slightly before slicing.
This Cranberry Orange Upside-Down Cake is a festive and flavorful addition to any fall gathering. The tart cranberries contrast beautifully with the sweet, fluffy cake, while the orange adds a refreshing brightness that perfectly complements the season. It’s a show-stopper that not only tastes delightful but also looks impressive on your dessert table. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat!
Gingerbread Layer Cake with Cream Cheese Frosting
The Gingerbread Layer Cake with Cream Cheese Frosting is a delightful way to celebrate the warm spices of fall. This cake is infused with molasses, ginger, cinnamon, and cloves, creating a rich and aromatic flavor profile that is quintessentially autumn. The layers of spiced gingerbread are complemented by a smooth cream cheese frosting that adds a creamy texture and tangy sweetness. This cake is perfect for holiday parties, family gatherings, or any occasion that calls for a warm and comforting dessert.
Ingredients:
- For the Cake:
- 3 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 4 large eggs
- 1 cup unsulfured molasses
- 1 cup hot water
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (to desired consistency)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the molasses.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water, and mix until well combined.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla extract and add milk as needed for a smooth consistency.
- Once the cakes are completely cooled, spread cream cheese frosting between the layers and on the top and sides of the cake.
This Gingerbread Layer Cake with Cream Cheese Frosting is a cozy and festive dessert that embodies the flavors of fall. The aromatic spices combined with the rich molasses create a cake that is both flavorful and comforting. The cream cheese frosting adds a creamy and slightly tangy finish that perfectly balances the sweetness of the cake. Ideal for holiday celebrations or as a comforting treat on a chilly day, this cake is sure to be a favorite among friends and family. Serve it with a cup of spiced tea or hot apple cider for a delightful autumn experience!
Caramel Apple Cake
The Caramel Apple Cake is a delicious tribute to the classic fall combination of apples and caramel. This cake features layers of moist apple-flavored cake, generously filled with chunks of fresh apples, and topped with a rich caramel frosting. The warm spices enhance the flavors, creating a comforting dessert that evokes the essence of autumn. Perfect for gatherings or as a special treat, this cake is a fantastic way to celebrate the apple harvest season.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 2 cups peeled and diced apples (such as Granny Smith)
- ½ cup chopped walnuts (optional)
- For the Caramel Frosting:
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the softened butter until fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the buttermilk until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced apples and walnuts (if using).
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the caramel frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing it to a boil. Cook for 2-3 minutes, stirring constantly. Remove from heat and let cool slightly before stirring in the powdered sugar and vanilla extract until smooth.
- Once the cakes are completely cooled, spread the caramel frosting between the layers and on top of the cake.
The Caramel Apple Cake is a delightful way to embrace the flavors of fall, combining the sweetness of apples with the richness of caramel. This cake is not only a feast for the eyes but also a treat for the taste buds, making it an ideal dessert for any occasion. Its moist texture, enhanced by the fresh apples, creates a comforting and nostalgic experience that will bring warmth to your table. Serve it with a drizzle of extra caramel sauce or a scoop of vanilla ice cream for a truly indulgent fall dessert!
Pumpkin Spice Latte Cake
The Pumpkin Spice Latte Cake combines the beloved flavors of pumpkin spice with the rich aroma of coffee, creating a delightful dessert that’s perfect for the fall season. This moist, spiced cake is layered with a creamy coffee-infused frosting that captures the essence of a classic pumpkin spice latte. It’s not just a cake; it’s an experience that brings the warmth of autumn into every bite. This cake is perfect for gatherings, cozy evenings at home, or as a special treat for coffee lovers during the festive season.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup pumpkin puree
- ½ cup brewed coffee, cooled
- For the Coffee Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp brewed coffee, cooled
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and brewed coffee.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, brewed coffee, vanilla extract, and salt, mixing until well combined.
- Once the cakes are completely cooled, spread the coffee cream cheese frosting between the layers and on top of the cake.
The Pumpkin Spice Latte Cake is an indulgent tribute to the flavors of fall, perfectly blending pumpkin and coffee in a way that’s both comforting and satisfying. The moist cake paired with the creamy coffee frosting creates a delightful balance that will leave your guests asking for seconds. Serve this cake at your next gathering or enjoy it as a special treat with your morning coffee. It’s a delightful way to embrace the cozy spirit of autumn!
Maple Pecan Cake
The Maple Pecan Cake is a rich and flavorful dessert that captures the essence of fall with its warm maple syrup and crunchy pecans. The cake is incredibly moist and tender, infused with pure maple syrup and topped with a luscious maple buttercream frosting. This cake is not only delicious but also a visual delight, making it an impressive centerpiece for any fall celebration. Whether served at Thanksgiving or any autumn gathering, this cake is sure to please everyone with its sweet and nutty flavors.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- ½ cup pure maple syrup
- 1 cup chopped pecans
- For the Maple Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and maple syrup until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, maple syrup, vanilla extract, and salt, mixing until smooth and fluffy.
- Once the cakes are completely cooled, spread the maple buttercream frosting between the layers and on top of the cake. Garnish with additional pecans if desired.
This Maple Pecan Cake is a true celebration of fall flavors, offering a perfect balance of sweetness and nuttiness. The rich maple syrup and crunchy pecans elevate the cake to new heights, making it a delightful choice for any autumn gathering. The creamy maple buttercream frosting complements the moist cake beautifully, creating a dessert that is both decadent and comforting. Enjoy this cake with a cup of hot cider or a warm cup of coffee, and relish the flavors of the season!
Sweet Potato Cake with Marshmallow Frosting
The Sweet Potato Cake with Marshmallow Frosting is a delightful way to showcase the rich flavors of sweet potatoes in a moist and flavorful cake. This unique dessert is perfect for fall gatherings and combines the earthy sweetness of sweet potatoes with warm spices. Topped with a fluffy marshmallow frosting, this cake is a comforting and nostalgic treat that brings back memories of childhood desserts. It’s a perfect centerpiece for any fall celebration, offering a delightful twist on traditional pumpkin desserts.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup sweet potato puree (cooked and mashed)
- ½ cup buttermilk
- For the Marshmallow Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup marshmallow fluff
- 1 tsp vanilla extract
- 1-2 tbsp milk (to desired consistency)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the softened butter until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sweet potato puree and buttermilk.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, marshmallow fluff, vanilla extract, and milk, mixing until creamy and well combined.
- Once the cakes are completely cooled, spread the marshmallow frosting between the layers and on top of the cake.
The Sweet Potato Cake with Marshmallow Frosting is a delightful and unique dessert that highlights the flavors of fall. The moist sweet potato cake combined with the fluffy marshmallow frosting creates a comforting treat that everyone will love. This cake is not only a feast for the palate but also a visual delight, making it a perfect centerpiece for any fall gathering. Pair it with a warm cup of tea or coffee for a truly cozy experience. Enjoy the flavors of the season with this sweet and comforting cake!
Note: More recipes are coming soon!
