Thanksgiving Pumpkin Cake with Cozy Decorations
This beautifully spiced Thanksgiving pumpkin cake is moist, festive, and topped with cozy decorations like fondant leaves, sugared fruit, and rustic swirls—perfect for any autumn gathering.
Equipment
- Mixing Bowls
- Whisk
- Hand Mixer
- Two 8-inch Round Cake Pans
- Wire Rack
- Offset Spatula
Ingredients
Cake Batter
- 2 1/2 cups whole wheat flour hearty texture with wholesome fiber
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup olive oil keeps cake moist
- 1/2 cup maple syrup natural sweetness
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt
Frosting & Decorations
- 1 cup butter softened
- 3 cups powdered sugar
- cinnamon to taste
- 2–3 tbsp Greek yogurt or milk for frosting texture
- fresh cranberries or pomegranate seeds for garnish
- chopped walnuts or pecans optional, for crunch
- edible flowers or fondant leaves for decoration
Instructions
- Preheat your oven to 350°F and grease two 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix olive oil, maple syrup, brown sugar, and eggs until smooth.
- Stir in pumpkin puree, Greek yogurt, and vanilla extract.
- Gradually fold the dry mixture into the wet mixture until just combined.
- Divide batter evenly into prepared pans. Smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool cakes completely on a wire rack.
- For frosting: beat softened butter, powdered sugar, cinnamon, and Greek yogurt or milk until creamy.
- Frost between the cooled cake layers and around the sides.
- Decorate with fondant leaves, nuts, cranberries, or a caramel drizzle.
Notes
Decorate just before serving for best visual effect. Use natural coloring for fondant leaves for a more earthy, seasonal look.