Get ready to bake the ultimate pumpkin cake recipe that will become your new fall favorite! This delightful cake is incredibly moist, wonderfully soft, and packed with warm, inviting spices. Topped with a rich, tangy cream cheese frosting, it’s a truly irresistible dessert. Perfect for any autumn gathering or holiday celebration, this easy pumpkin cake brings pure comfort to your table. You’ll love every single bite of this spiced pumpkin cake creation!
Why You’ll Love This Pumpkin Cake Recipe
This isn’t just any dessert; it’s a fall essential. Here’s why this pumpkin cake recipe will quickly become a cherished tradition:
- Unforgettable Flavor: Real pumpkin puree infuses every bite with a deep, authentic autumn taste.
- Supremely Moist and Tender: The oil and pumpkin keep this cake incredibly soft and never dry.
- Easy, Straightforward Baking: Designed for beginners, the steps are simple and approachable.
- Perfect for Any Fall Occasion: From casual family dinners to festive holiday gatherings, it always fits.
- Always a Crowd-Pleaser: Everyone raves about the perfect balance of spice and the creamy frosting.
Ingredients for Pumpkin Cake
Gathering your ingredients is the first step to creating this delectable pumpkin cake recipe.
For the 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
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 3 cups (360g) confectioners sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Notes & Substitutions
Ensure perfect results by understanding these ingredient specifics for your pumpkin cake. Use all-purpose flour for the best texture; measure it by spooning it into the cup and leveling off. Always use a 15-ounce can of pure pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened.
As Martha Stewart explains, pumpkin puree is 100% pure pumpkin with no added ingredients, unlike pumpkin pie filling which includes spices and sweetener.
Adjust cinnamon and pumpkin pie spice to your taste; you can omit one if you prefer. Oil is key here for maximum moisture, making this pumpkin cake incredibly tender. The combination of brown and granulated sugar creates a rich flavor and soft crumb.
Essential Equipment
You don’t need fancy tools to bake this amazing pumpkin cake. Here’s what you’ll need:
- Large mixing bowls
- Whisks or a stand mixer/handheld mixer
- Measuring cups and spoons
- Rubber spatula
- A 9×13 inch baking pan (glass works great for even baking)
- Wire rack for cooling
How to Make Pumpkin Cake (Step-by-Step Instructions)
Creating this moist pumpkin cake is a rewarding and straightforward process. Follow these simple steps for a perfect bake every time.
For the Cake
- Prepare your oven and pan. Preheat your oven to 350°F (177°C). Lightly grease a 9×13 inch baking pan. This ensures your delicious pumpkin cake won’t stick.
- Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix well to distribute all the spices evenly. Set this bowl aside.
- Mix wet ingredients. In a separate large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until they are fully combined and smooth.
- Combine wet and dry. Pour the wet ingredients into the dry ingredients bowl. Use a mixer on low speed or a whisk to combine everything until just incorporated. Be careful not to overmix the batter; a few lumps are fine. The batter will be thick, which is normal for this type of pumpkin cake.
- Spread the batter. Pour the thick pumpkin cake batter into your prepared 9×13 inch baking pan. Use your spatula to spread it evenly into all corners of the pan.
- Bake until golden. Place the pan in the preheated oven. Bake for 30-36 minutes. Baking times can vary, so keep an eye on your cake. The pumpkin cake is ready when a wooden toothpick inserted into the center comes out clean. If the top or edges start browning too quickly, loosely cover the cake with aluminum foil.
- Cool completely. Once baked, remove the pumpkin cake from the oven. Place the entire pan on a wire rack and allow it to cool completely. This can take about 1.5 to 2 hours at room temperature. For faster cooling, you can place the cake in the refrigerator after about 45 minutes.
For the Cream Cheese Frosting
- Beat cream cheese and butter. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and softened unsalted butter together on high speed. Continue beating until the mixture is smooth and creamy, with no lumps.
- Add remaining ingredients. Reduce the mixer speed to low. Gradually add 3 cups of confectioners sugar, the vanilla extract, and the salt. Mix on low speed for about 30 seconds to incorporate the sugar without creating a cloud of dust.
- Beat until light and fluffy. Increase the mixer speed to high and beat for 2 minutes. The frosting should become light, fluffy, and smooth. If you prefer a slightly thicker frosting, add the extra 1/4 cup of confectioners sugar and beat again until desired consistency.
- Spread evenly. Once the pumpkin cake is completely cooled, generously spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.
- Chill before serving. For best results, refrigerate the frosted pumpkin cake for at least 30 minutes before serving. This helps the frosting set and makes for much cleaner slices.
Pro Tips for the Best Pumpkin Cake
Achieve bakery-quality results with these simple pro tips for your next pumpkin cake.
- Room Temperature Ingredients: Ensure your eggs, pumpkin puree, cream cheese, and butter are all at room temperature. This helps them combine smoothly, leading to a more consistent batter and frosting.
- Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly can compact the flour, adding too much and making your pumpkin cake dry.
- Avoid Overmixing: Mix the batter only until the wet and dry ingredients are just combined. Overmixing develops gluten, which can lead to a tough, dense cake.
- Do Not Overbake: Overbaking is the quickest way to a dry cake. Start checking for doneness at the lower end of the bake time and remove the cake as soon as a toothpick comes out clean.
- Cool Completely: This is crucial! Frosting a warm pumpkin cake will cause the frosting to melt and slide right off. Be patient and wait until it’s fully cooled.
- Chill Frosted Cake: Refrigerating the frosted pumpkin cake for 30 minutes to an hour before slicing helps the frosting firm up, making for neat, clean cuts and a beautifully presented slice.
Serving, Storing, & Variations
This versatile pumpkin cake is perfect for any occasion. Here’s how to enjoy it best.
Serving Suggestions
Serve your delicious pumpkin cake recipe as is, or dress it up a bit. A light dusting of ground cinnamon adds an elegant touch. For extra texture and flavor, sprinkle with candied pecans or toasted walnuts. Festive sprinkles are also a fun addition for holidays. This cake is delightful on its own or with a cup of coffee or tea.
Storage Instructions
Proper storage can extend the life of your baked goods, keeping them fresh and delicious. To learn more about safe food storage practices for baked goods, refer to guidelines from FoodSafety.gov.
Store any leftover pumpkin cake tightly covered in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. You can also freeze slices of frosted cake; wrap individually and store in an airtight container for up to 1 month. Thaw frozen cake overnight in the refrigerator before serving.
Recipe Variations
- Pumpkin Cupcakes: Transform this into a delightful pumpkin cupcake recipe! Fill cupcake liners two-thirds full and reduce the baking time to 18-22 minutes, or until a toothpick comes out clean.
- Pumpkin Bundt Cake: Adapt this recipe for a beautiful Bundt pan. Grease and flour your Bundt pan thoroughly. Increase the baking time to approximately 50-60 minutes, or until a tester comes out clean.
- Two-Layer Pumpkin Cake: For a more formal presentation, divide the batter evenly between two greased and floured 8 or 9-inch round cake pans. Reduce the baking time to about 25-30 minutes.
Nutrition Information
While homemade treats are always a joy, here’s a general overview for one serving of this pumpkin cake recipe. This information is an estimate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 450-550 |
| Total Fat | 25-35g |
| Saturated Fat | 10-15g |
| Cholesterol | 80-100mg |
| Sodium | 300-400mg |
| Total Carbs | 55-65g |
| Dietary Fiber | 1-2g |
| Total Sugars | 40-50g |
| Protein | 5-7g |
Frequently Asked Questions (FAQ)
Can I use homemade pumpkin puree?
Yes, absolutely! Ensure your homemade pumpkin puree is thick and has excess water drained, similar to canned puree. This will prevent your pumpkin cake from becoming too watery.
Why is my pumpkin cake dry?
A dry pumpkin cake is usually caused by overbaking or incorrect flour measurement. Make sure you don’t overmix the batter and remove the cake from the oven as soon as a toothpick comes out clean.
Can I use pumpkin pie filling instead of puree?
No, do not use pumpkin pie filling for this recipe. Pumpkin pie filling is already spiced and sweetened, which will throw off the flavor balance of this specific pumpkin cake recipe. Always use pure pumpkin puree.
How far in advance can I make this cake?
You can make this pumpkin cake up to two days in advance. Store it covered in the refrigerator, and let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
Conclusion
This ultimate pumpkin cake recipe truly delivers on its promise of a moist, flavorful, and perfectly spiced dessert. Paired with its rich, tangy cream cheese frosting, it’s a showstopper that’s surprisingly easy to make, even for beginners. So go ahead, gather your ingredients, and bring the cozy flavors of fall into your home. This pumpkin cake is guaranteed to be a delightful addition to any gathering, making every moment a little sweeter. Enjoy this perfect autumn treat!
