Get ready to create the ultimate pumpkin cake! This recipe delivers a wonderfully moist texture, bursting with warm, inviting spices perfect for autumn. It’s an easy, single-layer treat that’s guaranteed to impress your family and friends. This delightful pumpkin cake is truly perfect for any fall gathering or simply to enjoy at home.
Table of Contents
Why You’ll Love This Pumpkin Cake
- Irresistible Flavor: Enjoy the deep, comforting taste of pumpkin perfectly balanced with cozy fall spices in every bite.
- Incredibly Moist Texture: This pumpkin cake boasts a tender, “stick-to-your-fork” crumb that stays moist for days.
- Effortlessly Easy: Our simple, single-layer recipe means less fuss and a quicker path to a delicious dessert.
- Perfectly Paired: A luscious, tangy cream cheese frosting completes this classic pumpkin cake, making it utterly irresistible.
Ingredients
Creating this amazing pumpkin cake starts with fresh, quality ingredients. Here’s everything you’ll need for both the cake and its essential cream cheese frosting.
For the Pumpkin Cake
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 cup (240ml) canola or vegetable oil*
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 (15 ounce) can pumpkin puree*
- 1 and 1/2 teaspoons pure vanilla extract
For the Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Notes & Substitutions
- Flour: Always spoon and level your all-purpose flour. This prevents adding too much, which can result in a dry cake.
- Pumpkin: Use pure pumpkin puree from a can. Never use pumpkin pie filling, as it contains added spices and sugar.
According to Healthline, pumpkin is rich in vitamins, minerals, and antioxidants which contribute to its nutritional benefits in baking.
- Pumpkin Pie Spice: Store-bought works wonderfully, or you can make your own with cinnamon, ginger, nutmeg, and cloves.
- Oil: Canola or vegetable oil adds incredible moisture without impacting the pumpkin cake‘s flavor.
- Sugar: Brown sugar is key here. It provides a deeper, more molasses-rich flavor that enhances the pumpkin.
- Cream Cheese & Butter: Ensure both are at room temperature for a smooth, lump-free, and perfectly creamy frosting.
As Tasting Table explains, room temperature cream cheese blends effortlessly with powdered sugar for a thick, sleek frosting.
- Oil Substitute: For a slightly healthier option, you can substitute half the oil with unsweetened applesauce.
Equipment
Gathering your tools before you start makes the baking process smooth and enjoyable. You won’t need anything fancy for this simple pumpkin cake.
- 9×13 inch baking pan
- Large mixing bowls (at least two)
- Whisk
- Rubber spatula
- Electric mixer (handheld or stand)
- Wire cooling rack
Instructions
Follow these easy steps to bake your delicious pumpkin cake from scratch. This recipe is straightforward, perfect for beginners, and ensures a fantastic result every time.
Prepare Oven & Pan: Preheat the oven to 350°F (177°C) and generously grease a 9×13-inch baking pan. I always use a glass pan.
Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set this bowl aside.
Mix Wet Ingredients: In a separate large bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until they are fully combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Use a mixer or whisk until everything is just combined. Be careful not to overmix the batter; it will be thick.
Bake the Cake: Spread the thick batter evenly into your prepared pan. Bake for 30-36 minutes. Baking times can vary, so keep a close eye on your cake. The pumpkin cake is done when a toothpick inserted into the center comes out clean. If the top or edges start browning too quickly, loosely cover the pan with aluminum foil.
Cool Completely: Remove the pumpkin cake from the oven and place the entire pan on a wire rack. Allow it to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed up the cooling process. This is crucial before frosting.
Make the Frosting: In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until they are smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes until light and fluffy. If you desire a slightly thicker frosting, add the extra 1/4 cup of confectioners’ sugar (I typically add it).
Frost & Chill: Spread the creamy frosting evenly on top of the completely cooled pumpkin cake. Refrigerate for 30 minutes before serving. This chilling time helps set the frosting, making the cake much easier to cut into neat slices. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Pro Tips for the Best Pumpkin Cake
Achieve baking perfection with these helpful tips for your next pumpkin cake.
- Measure Flour Accurately: Always spoon your flour into the measuring cup, then level it off. This prevents a dense or dry cake.
- Don’t Overmix Batter: Overmixing develops gluten, leading to a tough cake. Mix until ingredients are just combined.
- Check Doneness Properly: A toothpick inserted into the center should come out clean, possibly with a few moist crumbs, but no wet batter.
- Cool Cake Fully: Frosting a warm cake will cause the frosting to melt and slide right off. Be patient and allow the cake to cool completely.
- Achieve Creamy Frosting: Ensure your cream cheese and butter are at room temperature. Beat them until truly smooth before adding sugar for a lump-free result.
Serving, Storage, & Variations
This versatile pumpkin cake is delicious as is, but you can also customize it to your liking.
Serving Suggestions
- Garnish your slices of pumpkin cake with festive sprinkles or chopped pecans for added crunch.
- Serve each piece with a light dusting of extra cinnamon or a dollop of whipped cream.
Storage Instructions
- Store your frosted pumpkin cake tightly covered in the refrigerator. This preserves its moisture and flavor.
- For the best taste and texture, enjoy the cake within 5 days of baking.
Make Ahead & Freezing
- You can prepare the unfrosted cake up to 2 days in advance, keeping it tightly wrapped at room temperature.
- Freeze unfrosted cake slices wrapped tightly in plastic wrap for up to 2 months. You can also freeze a fully frosted cake; just ensure it’s well-wrapped. Thaw in the refrigerator.
Variations
- Pumpkin Cupcakes: Adapt this recipe for Pumpkin Cupcakes. Reduce baking time to 20-25 minutes, or until a toothpick comes out clean.
- Pumpkin Bundt Cake: Pour the batter into a greased and floured Bundt pan. Increase baking time to 45-55 minutes.
- Two-Layer Pumpkin Cake: Divide the batter between two 8 or 9-inch round cake pans. Reduce baking time to 25-30 minutes.
- Other Frosting Ideas: Try a maple cream cheese frosting, brown butter frosting, or a simple vanilla buttercream instead.
Nutrition Information
Please note that the following nutrition information is an estimate based on the ingredients listed and standard serving sizes for this pumpkin cake. Actual values may vary based on specific brands and preparation methods. For a precise nutritional analysis, consider using an online nutrition calculator with your exact ingredients.
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 450-550 kcal |
| Total Fat | 25-35g |
| Saturated Fat | 10-15g |
| Cholesterol | 80-100mg |
| Sodium | 300-400mg |
| Total Carbs | 50-65g |
| Sugars | 35-45g |
| Protein | 5-7g |
Frequently Asked Questions (FAQ)
- Can I use fresh pumpkin puree? Yes, you can use fresh pumpkin puree if you prefer. Just make sure it’s strained of excess moisture to avoid a watery cake.
- Why is my pumpkin cake dense? A dense cake often results from overmixing the batter or using too much flour. Measure accurately and mix gently.
- How can I make this cake nut-free/gluten-free? For nut-free, simply omit any nut garnishes. For gluten-free, use a 1:1 gluten-free baking flour blend, ensuring it contains xanthan gum.
- Can I add mix-ins like chocolate chips or nuts? Absolutely! Fold in 1/2 to 1 cup of chocolate chips, chopped pecans, or walnuts into the batter before baking.
- How do I know when the cake is done? Insert a toothpick into the center of the pumpkin cake. It should come out clean or with a few moist crumbs attached.
Conclusion
You now have all the tools to bake the most incredible pumpkin cake! Its perfect balance of moist texture and warm, cozy spices makes it a true crowd-pleaser. Don’t hesitate to try this simple recipe and bring the delicious flavors of autumn into your home. This delightful pumpkin cake is truly the perfect dessert to share and enjoy.
The Best Ever Moist & Spiced Pumpkin Cake
Equipment
- 9×13-inch baking pan
- Large Bowls
- whisk
- Handheld or Stand Mixer
- Toothpick
- wire rack
- Aluminum Foil (optional)
Ingredients
For the Cake
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice store-bought or homemade
- 1 cup canola or vegetable oil (240ml)
- 4 large large eggs
- 1 cup packed light or dark brown sugar (200g)
- 1/2 cup granulated sugar (100g)
- 1 can pumpkin puree (15 ounce)
- 1 1/2 teaspoons pure vanilla extract
For the Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese softened to room temperature (226g)
- 1/2 cup unsalted butter softened to room temperature (8 Tbsp; 113g)
- 3 cups confectioners’ sugar plus an extra 1/4 cup if needed (360g)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
Making the Cake
- Preheat your oven to 350°F (177°C) and thoroughly grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice; set aside. In another bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract until well combined. Pour the wet mixture into the dry ingredients and mix until just combined; the batter will be thick.
- Spread the batter evenly into the prepared pan and bake for 30-36 minutes. The cake is done when a toothpick inserted into the center comes out clean; if the cake browns too quickly, loosely cover it with aluminum foil.
- Remove the cake from the oven and place the pan on a wire rack to cool completely. For faster cooling, you can transfer the cake to the refrigerator after about 45 minutes.
Making the Frosting
- To make the frosting, beat the softened cream cheese and butter together in a large bowl on high speed until smooth and creamy. Reduce speed to low, add 3 cups of confectioners’ sugar, vanilla, and salt, then beat on high for 2 minutes. Add an additional 1/4 cup of confectioners’ sugar if a thicker frosting is desired.
- Evenly spread the finished frosting onto the completely cooled cake. Refrigerate the cake for 30 minutes before serving to help set the frosting and make slicing easier.
Storage
- Store any leftover cake tightly covered in the refrigerator for up to 5 days.