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Delectable slice of pumpkin cake with creamy frosting and an edible pumpkin decoration.

The Best Ever Moist & Spiced Pumpkin Cake

A delightfully moist and perfectly spiced pumpkin cake, generously topped with a rich and tangy cream cheese frosting. This recipe is perfect for any fall gathering or a cozy dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 3 hours 15 minutes
Total Time 4 hours
Servings 12 slices
Calories 500 kcal

Equipment

  • 9x13-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 9x13-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.

Notes

Baking times may vary, so keep a close eye on your cake for doneness. If the top or edges brown too quickly, loosely cover with aluminum foil. Refrigerating the cake before serving helps the frosting set and makes cutting much easier. Leftover cake should be stored tightly covered in the refrigerator for up to 5 days.