Pumpkin Cake Recipe

This Pumpkin Cake is the ultimate fall dessert! It’s moist, spiced with warm flavors like cinnamon and nutmeg, and topped with a luscious cream cheese frosting. Perfect for holiday gatherings, cozy afternoons, or simply indulging your pumpkin cravings, this cake is easy to make and even easier to love.

Necessary Kitchen Equipment

• Mixing bowls
• Whisk or electric mixer
• 9×13-inch baking pan or two 8-inch round pans
• Spatula
• Cooling rack

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• ½ cup milk
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
5. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely on a wire rack before frosting.

Prepare the Frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
3. Stir in the vanilla extract and salt, and beat until fluffy.

Assemble the Cake:

1. Spread the cream cheese frosting evenly over the cooled cake.
2. For decoration, sprinkle with cinnamon, chopped pecans, or candied pumpkin seeds (optional).

Recipe Tips

• Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling, for best results.
• Make It Ahead: The cake can be baked and stored (unfrosted) in an airtight container for up to 2 days. Frost just before serving.
• Layer Cake Option: Divide the batter into two 8-inch round pans and reduce baking time to 25–30 minutes.

What to Serve with Pumpkin Cake

Serve with a hot cup of coffee, spiced tea, or a scoop of vanilla ice cream for a cozy fall treat.

Frequently Asked Questions

1. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

3. Can I freeze this cake?
Yes! Wrap the unfrosted cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and frost before serving.

Moist, flavorful, and topped with the perfect cream cheese frosting, this Pumpkin Cake is sure to be a fall favorite!

Pumpkin Cake

This Pumpkin Cake is the ultimate fall dessert! It’s moist, spiced with warm flavors like cinnamon and nutmeg, and topped with a luscious cream cheese frosting. Perfect for holiday gatherings, cozy afternoons, or simply indulging your pumpkin cravings, this cake is easy to make and even easier to love.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Whisk or electric mixer
• 9x13-inch baking pan or two 8-inch round pans
• Spatula
• Cooling rack

Ingredients

  

• For the Cake:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar packed
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• ½ cup milk
• 2 large eggs
• 1 tsp vanilla extract
• For the Cream Cheese Frosting:
• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

 

• Make the Cake:
• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
• In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Mix until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
• Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely on a wire rack before frosting.
• Prepare the Frosting:
• In a large bowl, beat the cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
• Stir in the vanilla extract and salt, and beat until fluffy.
• Assemble the Cake:
• Spread the cream cheese frosting evenly over the cooled cake.
• For decoration, sprinkle with cinnamon, chopped pecans, or candied pumpkin seeds (optional).

Notes

Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling, for best results.
Make It Ahead: The cake can be baked and stored (unfrosted) in an airtight container for up to 2 days. Frost just before serving.