Name: Sourdough Pumpkin Spice Cake (with cream cheese frosting!)
Prep time: 60 min
Cook time: 35 min
Ingredients: 1/2 cup + 2 Tablespoons (138g) avocado oil; ½ cup (113g) unsalted butter; ½ cup (120g) sourdough starter ((100% hydration)); 2 large eggs + 2 yolks; 2 tsp vanilla extract; 1 cup (200g) granulated white sugar; ¾ cup (150g) packed brown sugar; ½ cup (100g) buttermilk or whole milk; 1/3 cup (100g) sour cream; 1½ cups (360g) pumpkin purée; 2½ cups (320g) all-purpose flour; 2 tsp baking powder; 1½ tsp baking soda; ½ tsp salt; 2½ tsp ground cinnamon; 1½ tsp ground ginger; ¾ tsp ground nutmeg; ½ tsp ground cardamom; 8 8 oz (225g) cream cheese, softened; ½ cup (112g) unsalted butter, softened; 3¾ cups (450g) powdered sugar (or confectioner's ); 1 tsp vanilla extract; ¼ tsp salt; 1-2 Tablespoons heavy cream (if needed)

Jump to Recipe Print Recipe

Fall is one of my favorite seasons, and you can’t have fall without pumpkin! I set out to make the perfect fall cake, and after trying several- this was the final product. This Sourdough Pumpkin Spice Cake (with cream cheese frosting!) is soft, cozy, and perfectly spiced with cinnamon, ginger, nutmeg, and cardamom. Pumpkin puree keeps this cake moist and tender, and the silky cream cheese frosting makes this cake the ultimate fall showstopper.

Go ahead and try it, you’ll see what I mean!

Why You’ll Love This Recipe:

This cake is ultra moist thanks to sour cream, pumpkin, and oil. With my perfect blend of spices to bring out the pumpkin and cream cheese, this recipe is versatile and easy and uses ingredients easily on hand. Bake same-day or ferment overnight for optimal fermentation if you’re gluten sensitive, either way this cake is sure to be a smashing hit! Top with my special cream cheese frosting for the perfect fall treat.

Why Use Sourdough Starter in this Sourdough Pumpkin Spice Cake?

Using sourdough starter (or discard) in this Sourdough Pumpkin Spice Cake enhances moisture retention and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making this loaf easier to digest for those sensitive to gluten.

As an amazon affiliate, this post may contain affiliate links. Which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.

Tools You’ll Need:

Mixing bowls– for mixing cake batter and icing.
Whisk or hand beaters– for combining ingredients.
Spatula- for folding ingredients.
Kitchen scale (optional)– for accurate measuring especially helpful with sourdough baking.
Measuring cups and spoons- to measure smaller ingredients.
Cake pans– two 9-inch round pans or one 9×13-inch pan (I love these 9 inch cake pans linked here for even baking https://amzn.to/4iwpJMH or this 9×13 USA pan for sheet cakes https://amzn.to/4iPzJQO).
Parchment paper (optional)- for lining pans.
Cooling rack- for cooling cakes.
Toothpick or cake tester- to test when cake is done.
Frosting spatula– for spreading frosting. I love this frosting spatula linked here.
Cake stand or platter– for serving.
Pastry bags and decorating tips (optional)- to pipe decorations on cake.
Food colors (optional) – for coloring icing if desired.

Sourdough Pumpkin Spice Cake (with cream cheese frosting!)

Gather Your Ingredients:

Pumpkin Puree– Brings natural sweetness, moisture, and tenderness to the cake, while giving that classic pumpkin flavor we want!
Sourdough starter- (flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making this cake “sour”. Key for fermentation.
All-purpose flour- Gives cake structure and keeps the crumb tender. You can also substitute for cake flour.
Buttermilk or milk- Lightens the batter and keeps the crumb soft. I personally highly recommend using buttermilk, the texture and tenderness is so lovely. If you don’t have it though, you can substitute with whole milk.
White sugar– Sweetens the cake and makes the crumb tender.
Brown sugar– Helps to sweeten the cake and gives that fall flavor from the molasses.
Vanilla extract– Enhances the flavor and brings warmth. Used in the cake and the icing.
Eggs + egg yolks (room temperature)– provide structure and lift with moisture, works as a binder for ingredients. The extra yolks work as a fat binder and bring extra richness to the cake.
Baking powder + Baking soda– Ensures the right rise and tenderness.
Salt- Balances sweetness and enhances all the other flavors. You’ll need this for the cake and the frosting.
Sour Cream– Adds moisture and richness while balancing acidity. This can be substituted for whole-fat Greek yogurt.
Avocado Oil- Adds moisture and keeps the cake soft and tender. You can substitute for any neutral cooking oil.
Unsalted Butter- Adds flavor and richness to the cake. You’ll also need butter for the cream cheese icing.
Cinnamon, Ginger, Nutmeg, and Cardamom- Rounds out the pumpkin flavor and brings that classic pumpkin spice warmth. You can substitute these spices for a pumpkin spice blend of you prefer, but I like to mix my own to guarantee the flavor is the same each time.
Powdered Sugar- Sweetens and stabilizes the cream cheese icing. Do not use granulated sugar or your icing will be grainy.
Cream Cheese– you’ll need this for that lovely cream cheese frosting! Make sure to use cream cheese and not a spread for the filling.
Heavy Cream (optional)- To adjust texture of icing.

Now let’s bake a cake!

Instructions

Step 1: Mix Cake Base

In a bowl, combine with a whisk the avocado oil, sourdough starter, vanilla, white sugar, brown sugar, buttermilk, sour cream, and pumpkin until smooth. Stir in the flour until just combined.

Overnight Fermentation Option: Cover the bowl with plastic wrap, and refrigerate overnight. This step is key in your fermentation process. If you want to shorten your fermentation time, you can allow the batter to rest for 4 hours at room temperature for a same day bake. I don’t advise leaving this batter at room temperature overnight, its too hydrated and will overproof.

Step 2: Finish Mixing Cake Batter

Continued Directions for Overnight Fermentation: The next day, remove bowl of batter from refrigerator and allow to rest on the counter for roughly 2-4 hours depending on the temperature of your home. This is a key step to achieving a tender crumb, don’t skip this step! If you like temperature cues, the temperature of the batter should read roughly 70 F before proceeding.

If you allowed batter to rest on the counter and did not refrigerate or you’re doing a quick bake, skip this step of resting.

In a microwave safe bowl, melt your butter. Allow to cool slightly. Add your room temperature eggs and yolks to this mixture and whisk to from an egg/butter emulsion. This should looks smooth and pale when you’re done whisking.

Whisk eggs and butter to form an emulsion.

In a small bowl, combine the spices and remaining dry ingredients.

Pour the egg/butter emulsion into the bowl of cake batter, and then sprinkle the remaining dry ingredients into the bowl.

Whisk until just combined, and no streaks remain. It’s important not to overmix the batter at this stage, or you’ll overwork the gluten and the crumb will be tough.

Step 3: Bake Cakes

Preheat oven to 350°F (175°C). Lightly spray a 9×13 pan or two 9-inch cake pan rounds with cooking spray, then add some flour to the pan and tap to evenly coat the surface. Line the bottom with parchment paper to avoid the bottom sticking.

Baker’s Tip: If you aren’t sure how to line the bottom of your cake pan with parchment, simply place your cake pan on a sheet of parchment and draw along the edge to form the shape you need. Cut and place at the bottom of your pan.

If using 2 9-inch cake pans, divide batter evenly between the two pans. This should roughly be 3 1/2 cups of batter per pan. If using a sheet pan, pour all of the batter into the pan.

Tap the pans with batter lightly on the counter to release any large air bubbles.

Set your timer for 30 minutes. Check cake at 30 minutes, inserting a toothpick to check doneness. This cake takes me anywhere between 30-35 minutes to be done. When the cake is done, a toothpick should come out with a few moist crumbs but not with wet batter. When you touch the top of the center of the cake, it should be firm and not overly glossy. Internal temperature should be between 200-210 F in the center.

Note: If cake is under done, when cake is removed from heat the center will fall. If you overbake the cake, it will err on the side of being dry. Go slow and check frequently after the 30 minute mark to ensure the cake is baked properly without losing moisture. Use the notes above to make sure cake is baked correctly.

When cakes are done cool slightly in pans, then turn out onto racks. Allow to cool completely. If desired, trim any uneven tops and wrap in plastic. Freeze cake while you prepare your frosting.

Step 4: Make Cream Cheese Frosting

Make sure your cream cheese and butter are soft, but not melted. They should be firm but leave a dent when you press with your finger.

Cream together butter and cream cheese using hand mixers or a stand mixer on medium. Allow to beat for 2-3 minutes until no clumps remain and mixture is pale and fluffy.

Sift powdered sugar to avoid large clumps. On low, add to the cream cheese and butter slowly. Once all of the powdered sugar is added and incorporated, beat icing on medium/high for 1-2 minutes.

Add vanilla and salt to icing. Beat one more minute on medium/high speed. Scrape down the edges and return to mixer for one last time and beat for 30 seconds to 1 minute to make sure all of the ingredients are well incorporated.

If frosting is too thick, you can add 1-2 Tablespoons of heavy cream while whipping on medium/high speed. Add slowly until desired texture is achieved.

Icing should be creamy but have stiff peaks. Refrigerate for a few minutes if frosting is too soft to help it set up. It won’t need long, so keep an eye on it.

Step 5: Frost Pumpkin Cake

For a two-tier cake: If frosting a two-tier cake, remove cakes from the freezer, and place 1 cake upside down on cake stand. I like to put a dollop of icing on the cake stand first to help the cake stick to the stand. Use half of the cream cheese frosting to frost the 1st layer of cake.

When first layer of cake is smoothly covered in icing, place second layer upside down on top of the first. Use remaining frosting to cover the top and sides of the second layer, leaving some left over icing if you want to pipe any decorative details. I piped small pumpkins of different sizes all over my cake using Wilton decorating tips #21 for the body of the pumpkin in orange icing, #16 to make the stems in brown icing, and #2 to pipe small green vines.

For a single sheet cake: turn cake upside down onto serving platter. Spread frosting over the top and sides of the entire cake, smoothing with a spatula. Decorate cake if desired with left over frosting.

To really elevate this cake, add a layer of my Homemade Salted Caramel Sauce in the center between the cream cheese frosting, or if you’re baking a sheet cake swirl spoonfuls of the caramel into the top of the icing!

Slice cake and serve!

Yields 2 9 inch cakes or 1 9×13 cake (7 cups batter)

How to Store:

Room Temperature– store at room temperature in airtight container or stand with lid for up to 3 days.

Refrigerator– store in airtight container for up to 5 days. Bring to room temperature before serving.

Freezer– Wrap unfrosted cakes tightly in plastic, freeze up to 2 months. Thaw overnight in refrigerator when ready to use. Frost and serve cake.

FAQ’S:

Can I skip the overnight fermentation?

Yes, just mix the cake and bake!

Can I substitute pumpkin pie spice?

Absolutely! use 1 1/2 tablespoon pumpkin pie spice in place of the individual spices.

Can I make cupcakes?

Yes, bake at 350°F for 22-25 minutes. Use the toothpick test to make sure the centers are done.

Can I use canned pumpkin pie mix?

No, it already contains sugar and spices, which will throw off the balance of the recipe. Use pure pumpkin purée.

Drop a comment and leave a review if you loved this recipe! Happy baking!