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Pumpkin Velvet Cake with Pumpkin Spice Buttercream

October 10, 2021 By Gretchen 16 Comments

Pumpkin Everything Season deserves the best recipe for pumpkin cake ever!

Pumpkin Velvet Cake with Pumpkin Spice Buttercream

Now I have two different recipes for pumpkin cake here on my website

One is a super easy one bowl mix~  fluffy like clouds and perfect in every way.

The Best Pumpkin Cake Recipe

Pumpkin Cake Recipe

And then there is this one, the pumpkin velvet cake

Which is a more detailed creaming method recipe with a resulting texture that is like velvet pound cake!

By the looks of it, you can see it is pure velvet!

Pumpkin Velvet Cake with Pumpkin Spice Buttercream

As usual the development of my recipes are tried and true and then I tried again!

So you can be sure my recipes work for you every time!

Now just decide whether you want velvet pound cake texture or fluffy cloud cake

Pick your poison and come back here to make the rest of this building on recipes project!

As with any cake like this one you will have to prepare a couple recipes to get to the final

Pumpkin Velvet Cake with Pumpkin Spice Buttercream

The fondant pumpkin and fall leaf decorations are optional but so cute!

Pumpkin Velvet Cake with Pumpkin Spice Buttercream

Alternatively this recipe will bake great into cupcakes, sheet cakes or even loaves!

Pumpkin Velvet Cake with Pumpkin Spice Buttercream

 

Notes for Success:

I am using my American Buttercream recipe because I am super lazy but also it holds up to additions the best

But I do have 5 different buttercream recipes to choose from

If you want to try your hand at the Aquafaba Swiss Meringue Buttercream

Or even a luscious Italian meringue style buttercream!

All of the buttercream recipes I have here will hold up to an addition of the pumpkin and spice as I have listed below

Except for the Ermine Recipe

Unfortunately that one is super fragile and wouldn’t hold up to a heavy addition like pumpkin.

Spices yes. Pumpkin No.

CLICK HERE FOR MORE ABOUT FLAVORING YOUR BUTTERCREAM RECIPES

Vegan Buttercream ~ Mocha Buttercream

Mocha Buttercream

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Pumpkin Velvet Cake with Pumpkin Spice Buttercream

For more awesome pumpkin recipe click the links below!

The Best Pumpkin Cake Recipe
Pumpkin Turtle Cake
Vegan Pumpkin Pie Recipe
Pumpkin Pie
Pumpkin Mousse Layer Cake
White Pumpkin Mousse Cake

Pumpkin Turtle Cake

Vegan Pumpkin Pie Recipe

White Pumpkin Mousse Layer Cake

5.0 from 1 reviews
Pumpkin Cake with Pumpkin Spice Buttercream
 
Print
Prep time
2 hours
Bake time
25 mins
Total time
2 hours 25 mins
 
I am using3-7" cake pans for 3 layers of cake. If you only have 8" pans you will divide the batter evenly between 2-8" pans
Serves: serves 8-10 people
Ingredients
  • For the Pumpkin Cake:
  • Vegan Butter 12 tablespoons (168g)
  • Granulated Sugar 1¼ cup (250g)
  • Plant Milk * I am using soy milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1½ teaspoons
  • Egg Replacer * I am using the Plant Based Egg by Freely Vegan 2 teaspoons
  • Cinnamon 1 teaspoon
  • Nutmeg ½ teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Salt ½ teaspoon
  • Pumpkin Puree 1 cup * I use canned but you can make your own homemade click here
  • For the Buttercream:
  • 1 Recipe American Style Buttercream
  • Cinnamon 2 teaspoons
  • Nutmeg 1 teaspoon
  • Ginger 1½ teaspoons
  • Cloves ¾ teaspoon
  • OR 3½ TeaspoonsPumpkin Pie Spice
Instructions
  1. For the cake batter, cream the vegan butter with the granulated sugar on medium high speed for 4-5 minutes until light and fluffy
  2. Combine the vanilla with the plant milk together, then add about ¼ cup to the creamed butter mixture.
  3. Sift the dry ingredients together (including the egg replacer) then add ⅓ to the creaming mixture while mixing on low speed, scrape the bottom & sides of the bowl then whip on high for 20 seconds.
  4. Add half of the remaining plant milk, then another ⅓ of the dry.
  5. Repeat with the last of the plant milk and the last of the dry ingredients.
  6. Add the pumpkin last, whip to combine well.
  7. Divide the better into your greased & parchment lined cake pans and bake in a preheated 350°F oven for approximately 25 minutes or when springy to the touch when you gently press the centers.
  8. Cool completely while you prepare the buttercream recipe as per the instructions on that blog post.
  9. Add the spices at the last stage of mixing. *adjust to your liking*
  10. Fill and ice the cooled pumpkin cake layers with the buttercream, decorate as you wish
Notes
Pumpkin layer cake can be left at room temperature for up to 3 days.

For longer storage, refrigerate for up to 1 week, covered to prevent drying.
3.5.3251

 

 

 

Filed Under: All Recipes, Cake Decorating, Cake Recipes, Holiday Baking, Layer Cakes

Previous Post: « Make Your Own Vegan Sprinkles
Next Post: Vegan Halloween Sugar Cookies »

Reader Interactions

Comments

  1. Trista

    October 27, 2019 at 7:47 pm

    I would like to do this recipe but no vegan. How would i do it

    Reply
    • Gretchen

      October 27, 2019 at 10:05 pm

      Hi Trista thanks! I am sure there are some non vegan pumpkin cake recipes out there on the internet you can google, but I would LOVE it if you tried this recipe the way it’s written . It’s amazing!

      Reply
    • Aimee

      November 8, 2020 at 4:29 pm

      If I can’t get that exact egg replacer what should I use? Flax egg or another egg replacer powder? And if another powder, mix with water or use dry?

      Reply
      • Gretchen

        November 8, 2020 at 4:37 pm

        Hi Aimee! You can use another dry blend proprietary mix (like a Bob’s red mill) same amount and if it calls for re-constituting, you can take a small amount of the liquid from this recipe to do that! 🙂

        Reply
  2. Nicole

    October 28, 2019 at 1:24 am

    Hi Gretchen!
    Gonna make this cake for a family party, is this enough to fill 3 9in rounds? Or should I double the recipe? Thanks!

    Reply
  3. Jodie

    October 29, 2019 at 8:34 pm

    What size cake does this recipe yield?

    Reply
    • Gretchen

      October 30, 2019 at 5:59 pm

      I baked it into 3-7″ cake pans, but if you only have 8″ you can make 2-8″ layers with this same amount of batter

      Reply
  4. Tarrie Holm

    September 20, 2020 at 12:01 pm

    Good morning Gretchen,

    I hope you are doing well. I was trying to locate one of your older recipes. However it looks like you got ride of most all of your old recipes. I was wondering if you would be able to send the recipe to me. It was one of my favorite cakes. It was the pumpkin layer cake with the chocolate ganache. But if you can’t I totally understand. I know you are a busy lady. Have a great rest of your week. You are an awesome baker. Keep it up.

    Thank you,
    Tarrie

    Reply
    • Gretchen

      September 20, 2020 at 3:33 pm

      Hi Tarrie! Since December my non vegan blog has shut down.I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
      The cost to host such a huge database online was close to $400 a month with tech support monthly to keep it clean & safe and smooth.
      I certainly do not (did not) make that much in adsense revenue through Youtube & Google.

      That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years,
      so after 5 years of keeping it free & open to the public I finally decided to shut it down.
      I did not keep any of the recipes for myself when I shut down the database
      (which was the only place the recipes were stored)
      I just did (do) not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe

      so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.

      I do thank you so much for your support and encouragement through the ages,
      I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
      If not, I am sure there are tons of great (if not better than mine) recipes out there for you to use!

      Thanks again~ Best, Gretchen

      Reply
  5. Shannon

    September 26, 2020 at 10:04 am

    Hi Gretchen! This looks amazing! I have a question for you–what is the frosting scraper tool that you use to make the cool design on all your cakes and where is the best place to buy it? I see all sorts of items that look similar but some are plastic, some are metal, etc. Thanks for yet another fab recipe!

    Reply
  6. AW

    September 30, 2020 at 3:31 am

    This is beautiful! Any idea how it would do with gluten free flour?

    Reply
    • Gretchen

      September 30, 2020 at 1:13 pm

      Hi Thank you! I am not a GF baker, I’m sorry I’m not much help there. Some have said my recipes work great with a GF 1:1 AP-mix but I can’t say how this recipe would fare.

      Reply
  7. Kenzie

    November 10, 2020 at 2:49 pm

    Can I use cake flour instead of AP flour?

    Reply
    • Gretchen

      November 10, 2020 at 6:30 pm

      Yes

      Reply
  8. Amanda

    November 24, 2021 at 1:47 pm

    For cupcakes, would you recommend this recipe or the other pumpkin cake? Thank you!!!

    Reply
    • Gretchen

      November 24, 2021 at 2:27 pm

      I would recommend this new recipe!
      One Bowl Mix~ easy! GREAT RISE ON CUPCAKES!
      CLICK HERE

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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