Welcome to your new favorite fall dessert! This incredible delicious pumpkin cake recipe delivers a perfectly moist texture and warm, inviting spices in every bite. Topped with a rich, tangy cream cheese frosting, it’s an irresistible treat. You’ll love how straightforward this recipe is, making it perfect for bakers of all skill levels. Get ready to bake a truly delicious pumpkin cake!
Why You’ll Love This Easy Pumpkin Cake
- Authentic Pumpkin Flavor: This recipe uses real pumpkin puree for a deep, natural flavor.
- Supremely Moist & Soft: As explained by baking science, the role of oil and sugar in keeping cakes moist and tender is crucial for achieving an incredibly tender texture that is never dry.
- Simple to Make: With clear steps, even beginner bakers can achieve perfect results with this easy pumpkin cake.
- Crowd-Pleasing: It’s ideal for holiday tables, fall gatherings, or a cozy evening treat.
- Perfectly Spiced: A balanced blend of cinnamon and pumpkin pie spice creates a comforting aroma and taste.
Ingredients You’ll Need for Your Pumpkin Cake
Gather these simple ingredients to create your moist pumpkin cake and its creamy frosting. Using high-quality items will always enhance the final taste.
For the Cake:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 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
Using all-purpose flour helps create a dense, yet incredibly moist cake texture. You’ll use an entire 15-ounce can of pumpkin puree; ensure it is puree, not pie filling. If you don’t have pumpkin pie spice, you can make your own with cinnamon, ginger, nutmeg, and a pinch of cloves. Canola or vegetable oil adds moisture, but you can substitute some with unsweetened applesauce for a lighter cake. Always use room temperature cream cheese and butter for the smoothest, lump-free frosting.
Equipment for the Best Pumpkin Cake
Having the right tools makes baking this fantastic pumpkin cake even easier.
- 9×13-inch baking pan (glass or metal is fine)
- Large mixing bowls
- Whisk
- Electric mixer (handheld or stand mixer)
- Wire rack
- Measuring cups and spoons
How to Make This Delicious Pumpkin Cake
Follow these simple steps to bake your perfect pumpkin cake. Take your time, and enjoy the process!
Prepare the Cake
- Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan thoroughly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set this dry mixture aside.
- In a separate large bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until they are well combined.
- Pour the wet ingredients into the dry ingredients. Use a mixer or whisk to combine everything until just blended. The batter for this delicious pumpkin cake will be thick.
- Spread the batter evenly into your prepared pan.
- Bake for 30-36 minutes. Baking times can vary, so monitor your cake closely. The cake is done when a toothpick inserted into the center comes out clean. If the top or edges brown too quickly, loosely tent the pan with aluminum foil.
- Remove the baked cake from the oven. Place the entire pan on a wire rack to cool completely. After about 45 minutes, you can transfer the pan to the refrigerator to speed up the cooling process.
Make the Cream Cheese Frosting
- In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter together on high speed until the mixture is smooth and creamy. This usually takes about 2-3 minutes.
- Add the 3 cups of confectioners sugar, vanilla extract, and salt to the cream cheese mixture. Beat on low speed for 30 seconds to incorporate the sugar, then increase to high speed and beat for 2 minutes until the frosting is light and fluffy.
- If you prefer a slightly thicker frosting, add the extra 1/4 cup of confectioners sugar and beat again until combined.
- Once your cake is completely cool, spread the homemade cream cheese frosting evenly over the top.
- Refrigerate the frosted pumpkin cake for at least 30 minutes before serving. This step helps set the frosting, making it much easier to cut neat slices.
- Cover any leftover cake tightly and store it in the refrigerator for up to 5 days.
Pro Tips & Troubleshooting for Your Pumpkin Cake
Achieve perfect results every time with these helpful baking tips for your delicious pumpkin cake.
- Do Not Overmix: Overmixing the cake batter can develop the gluten too much, leading to a tough cake. Mix until just combined.
- Accurate Measurements: For precise baking, the “spoon and level” method for measuring flour is recommended to ensure correct dry ingredient amounts.
- Cool Completely: Always wait for the cake to cool completely before frosting. Warm cake will melt your beautiful cream cheese frosting.
- Prevent Overbrowning: If the cake’s top browns too fast, loosely cover it with aluminum foil during baking.
- Test for Doneness: A toothpick inserted into the center should come out clean, or with a few moist crumbs, but no wet batter.
- Fallen Cake: A sunken cake center often means it was underbaked. Check for doneness thoroughly next time.
- Frosting Consistency: If your frosting is too thin, add more confectioners’ sugar. If it’s too thick, add a tiny bit of milk or cream, a teaspoon at a time.
Serving, Storage, & Variations
This versatile pumpkin cake is a treat on its own, but these ideas can elevate your experience.
Serving Suggestions
- Chill the cake before slicing; it makes for much cleaner pieces.
- Garnish your cake with a dusting of cinnamon, festive sprinkles, or small candy pumpkins.
- For a different twist, try a brown butter frosting instead of traditional cream cheese.
Storage Instructions
- Store any leftover cake tightly covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration.
- To freeze the unfrosted cake, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator.
- For frosted cake, freeze uncovered until firm, then wrap tightly and store for up to 1 month. Thaw in the refrigerator.
Recipe Variations
- Pumpkin Cupcakes: Pour batter into cupcake liners, fill two-thirds full, and bake for 18-22 minutes.
- Pumpkin Bundt Cake: Pour batter into a greased and floured Bundt pan and bake for 45-55 minutes.
- Two-Layer Cake: Divide the batter between two 9-inch round cake pans and bake for 25-30 minutes.
- Mix-ins: Fold in 1/2 cup of chopped pecans, walnuts, chocolate chips, or golden raisins with the wet ingredients for added texture and flavor.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this delicious pumpkin cake. Please note that these values are approximate and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~420 kcal |
| Total Fat | ~25g |
| Saturated Fat | ~10g |
| Cholesterol | ~75mg |
| Sodium | ~250mg |
| Total Carbs | ~45g |
| Dietary Fiber | ~1g |
| Total Sugars | ~35g |
| Protein | ~4g |
Frequently Asked Questions (FAQ)
Here are answers to common questions about making this fantastic pumpkin cake.
- Can I use fresh pumpkin puree? Yes, absolutely! Just ensure it’s thick and has no excess water; drain it first if necessary.
- Can I halve this pumpkin cake recipe? You can, but it’s often easier to make the full recipe and freeze half for later enjoyment.
- Is this recipe gluten-free adaptable? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
- Why did my pumpkin cake sink or not bake fully? This often indicates underbaking or opening the oven door too frequently during baking. Ensure your oven temperature is accurate and bake until a toothpick comes out clean.
- Can I add nuts or chocolate chips to the batter? Yes, feel free to fold in about 1/2 to 1 cup of your favorite mix-ins.
- Can I use coconut oil instead of vegetable oil? Unrefined coconut oil might impart a coconut flavor; refined coconut oil is a better neutral substitute.
- Do you have other cakes with similar moist texture? Yes, look for recipes that use oil, brown sugar, or pureed fruits/vegetables for extra moisture.
Conclusion
This moist and flavorful pumpkin cake is truly a masterpiece, offering a perfect blend of warm spices and a tender crumb, all crowned with luscious cream cheese frosting. It’s a simple recipe that yields impressive results, perfect for any occasion or just a cozy treat. We encourage you to bake it, share it, and savor every delightful bite. Let us know how your cake turns out in the comments, and don’t forget to explore more of our easy, beginner-friendly fall baking recipes!
The Best Moist Pumpkin Cake with Cream Cheese Frosting
This recipe yields a wonderfully moist pumpkin cake, perfectly spiced, and generously covered with a luscious, tangy cream cheese frosting. It's an ideal dessert for gatherings or a cozy treat at home.
Servings: 12 slices
Equipment
- 9x13-inch baking pan
- Large bowl
- Mixer or whisk
- Toothpick
- Aluminum foil
- Wire rack
- Handheld or stand mixer
- Paddle or whisk attachment
Ingredients
Cake
- 2 cups (250g) all-purpose flour spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice store-bought or homemade
- 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 can (15 ounce) pumpkin puree
- 1.5 teaspoons pure vanilla extract
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
Instructions
Cake Preparation
- 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.
- In a separate bowl, combine the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract, whisking until well blended.
- Pour the wet ingredients into the dry mixture and mix with a whisk or mixer until completely combined; the batter will be thick.
- Spread the batter evenly into the prepared pan and bake for 30-36 minutes, or until a toothpick inserted into the center comes out clean. If the top or edges brown too quickly, loosely cover the cake with aluminum foil.
Cooling
- Remove the cake from the oven and place the entire pan on a wire rack to cool completely. For faster cooling, you can transfer the cake to the refrigerator after about 45 minutes.
Cream Cheese Frosting
- In a large bowl, using a handheld or stand mixer with a paddle or whisk attachment, beat the softened cream cheese and butter on high speed until 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. If you prefer a thicker frosting, add an extra 1/4 cup of confectioners sugar.
- Spread the prepared frosting onto the completely cooled cake. Refrigerate the cake for 30 minutes before serving to help set the frosting and make slicing easier.
Storage
- Cover any leftover cake tightly and store it in the refrigerator for up to 5 days.
Notes
Monitor baking times as they can vary. If the cake browns too quickly, loosely cover it with aluminum foil. For faster cooling, place the cake in the refrigerator after 45 minutes. An extra 1/4 cup of confectioners sugar can be added to the frosting for a thicker consistency. Refrigerate the frosted cake for 30 minutes before serving to ensure the frosting sets and makes for cleaner slices. Store leftover cake tightly covered in the refrigerator for up to 5 days.