Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

Welcome to the delightful world of fall flavors! This Everything Fall! cake isn’t just a treat; it’s a celebration of autumn with its warm spices and comforting pumpkin essence. Perfect for a baby shower, this cake can also be transformed into charming cupcakes, bringing everyone together in joy and sweetness. Expect a moist cake topped with smooth cream cheese frosting and sprinkled with festive autumn decorations.

Why Make This Recipe

There are plenty of reasons to try this recipe! First, the combination of pumpkin, cinnamon, and nutmeg encapsulates all the cozy flavors of the fall season. Second, it’s versatile enough to serve as a stunning baby shower centerpiece while allowing you to make matching cupcakes that are just as delicious. Lastly, everyone loves a rich, creamy frosting, and this cake delivers that in spades!

How to Make Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

Follow these easy steps to create this autumn-inspired cake and cupcakes:

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: autumn-themed sprinkles or edible gold leaf for decoration

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
5. Gradually add the dry ingredients to the mixture, alternating with the buttermilk. Mix until combined.
6. Pour the batter evenly into the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
10. Frost the cooled cakes and decorate with autumn-themed sprinkles or edible gold leaf.

How to Serve Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

Present your beautiful cake on a decorative cake stand, surrounded by matching cupcakes for a stunning focal point at your baby shower. Serve with warm spiced apple cider or hot chocolate to elevate the cozy fall theme. For an added touch, use autumn leaves or mini pumpkins as table décor.

How to Store Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

To keep your cake fresh, store it in an airtight container in the refrigerator for up to a week. Cupcakes can also be stored similarly. For longer storage, consider freezing the cake layers and frosting separately, ensuring they are well-wrapped to preserve moisture and flavor.

Tips to Make Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes

• Ensure your butter and cream cheese are at room temperature for easier and smoother mixing.
• For a richer flavor, add chopped walnuts or pecans to the batter.
• Adjust the level of spices to suit your taste; feel free to add more cinnamon or nutmeg for a spicier kick!

Variations

• Substitute the pumpkin puree with sweet potato puree for a different flavor.
• Use a chocolate ganache instead of cream cheese frosting for a decadent twist.
• Make mini cupcakes for a delightful bite-sized treat, perfect for parties.

FAQs

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cakes a day in advance and store them in the refrigerator, wrapped tightly. Frosting is best done on the day of serving.

Q: Can I use other flavors of frosting?
A: Absolutely! While cream cheese frosting complements the cake perfectly, feel free to experiment with buttercream, whipped cream, or even a maple-flavored frosting.

Q: How do I prevent the cake from sticking to the pans?
A: Make sure to grease and flour the pans well. You can also use parchment paper lining at the bottom of the pans for additional protection.

Get baking and make this Everything Fall! cake the star of your next gathering! Enjoy every slice filled with love and the spirit of autumn.

Everything Fall! Cake

A delightful autumn cake featuring pumpkin and warm spices, perfect for baby showers, and can be transformed into charming cupcakes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 pieces

Course: Cake, Cupcakes, Dessert

Cuisine: American, Bakery

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Frosting

• 1 cup cream cheese, softened
• 0.5 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional autumn-themed sprinkles or edible gold leaf for decoration

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
5. Gradually add the dry ingredients to the mixture, alternating with the buttermilk. Mix until combined.

Baking

1. Pour the batter evenly into the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Frosting and Serving

1. For the frosting, beat the cream cheese and butter until creamy.
2. Gradually add powdered sugar and vanilla extract, mixing until smooth.
3. Frost the cooled cakes and decorate with autumn-themed sprinkles or edible gold leaf.

Notes

Store the cake in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing the cake layers and frosting separately.