This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find fresh ones, use pears or apples instead.


Read the full recipe after the video.

Recipe Summary

20 mins
2 hrs 10 mins
Makes one 8-inch layer cake


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

  • With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined, scraping down sides of bowl as needed.

  • Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

  • Place bottom layer on a cake stand or platter, and spread evenly with half the frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote, and serve remainder on the side.

Cook's Notes

Make Ahead: Unfrosted cakes can be stored, wrapped in plastic, at room temperature for up to 2 days.

Reviews (2)

190 Ratings
  • 5 star values: 28
  • 4 star values: 34
  • 3 star values: 87
  • 2 star values: 35
  • 1 star values: 6
Rating: 5 stars
This was delicious - can't imagine why anyone would give it a low rating! Although I have to admit that I had to use fresh pumpkin rather than canned (baked to soften and then pureed) since I can't get the canned kind where I live, so I don't know if the cake I made tastes terribly different from the 'original'.
Rating: 5 stars
I made this cake for a work birthday. Everyone loved it! the fruit compote is a must. I used 5 pears instead of the quince and cut the amount of sugar in half since the pears are naturally sweeter. Perfect. Awesome cake and easy to make too.