Why You’ll Love This Recipe

Pumpkin cake is the perfect dessert for fall, offering all the cozy flavors of pumpkin pie in a soft, fluffy cake form. With its warm spices like cinnamon, nutmeg, and cloves, it’s the ultimate comforting treat. This cake is moist, light, and perfectly sweet, making it a great option for everything from family dinners to holiday gatherings. It’s easy to make, versatile, and can be dressed up with a cream cheese frosting or a dusting of powdered sugar. Whether you’re a pumpkin lover or just looking to add a festive touch to your dessert table, this pumpkin cake will surely be a hit.

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 1/2 cup vegetable oil

  • 3 large eggs

  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

  • 1 teaspoon vanilla extract

For the cream cheese frosting (optional):

  • 8 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

  3. Mix the wet ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the pumpkin puree and vanilla extract, and mix until smooth.

  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

  5. Bake the cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

  6. Cool the cake: Allow the cake to cool completely in the pan on a wire rack before frosting.

  7. Make the frosting (optional): While the cake is cooling, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and fluffy.

  8. Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve!

Servings and timing

  • Servings: 12-16

  • Prep time: 15 minutes

  • Cook time: 30-35 minutes

  • Total time: 45-50 minutes (plus cooling time)

Variations

  • Spiced pumpkin cake: Add a pinch of cardamom, allspice, or even a teaspoon of instant coffee to the dry ingredients for extra flavor complexity.

  • Nuts and raisins: Fold in 1/2 cup of chopped walnuts or pecans, or a handful of raisins for added texture.

  • Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

  • Vegan version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and substitute the cream cheese frosting with a vegan alternative.

Storage

  • Storage: Store leftover pumpkin cake in an airtight container in the refrigerator for up to 3-4 days. If you haven’t frosted it, you can keep the cake unfrosted at room temperature for up to 2 days.

  • Freezing: You can freeze the cake (frosted or unfrosted) for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it in the fridge overnight.

FAQs

Can I make this cake ahead of time?

Yes! Pumpkin cake is perfect for making ahead. It actually tastes better the next day as the flavors have time to meld together. Just make sure to store it properly in the refrigerator.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast and purée it, ensuring it has the same consistency as canned pumpkin puree. You’ll need about 1 1/2 cups of fresh purée.

How do I know when the cake is done?

The cake is done when a toothpick or cake tester inserted into the center comes out clean, or with just a few moist crumbs. If the toothpick comes out wet with batter, the cake needs more time to bake.

Can I skip the frosting?

Yes, you can skip the frosting if you prefer a simpler cake. The pumpkin cake is delicious on its own and can be dusted with powdered sugar for a light finish.

Can I make this cake without frosting?

Absolutely! This cake is moist and flavorful on its own, so you can enjoy it without frosting. If you want a lighter version, just skip the cream cheese frosting, and it’ll still be delicious.

Can I make this cake into cupcakes?

Yes, you can use the same batter to make cupcakes. Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.

Conclusion

Pumpkin Cake is the perfect fall dessert, offering the sweet and spicy flavors of autumn in a simple, delicious treat. With its moist texture, warm spices, and optional creamy frosting, it’s a versatile dessert that everyone will love. Whether you’re baking it for a holiday, special occasion, or just to satisfy your pumpkin craving, this cake is sure to become a staple in your recipe collection. Enjoy it with a cup of coffee or as a sweet ending to any meal!


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Pumpkin Cake

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Pumpkin Cake is a moist, fluffy dessert that combines the warm, cozy flavors of fall in every bite. Perfectly spiced with cinnamon, nutmeg, and cloves, this cake is a hit for any occasion. Topped with a creamy, tangy cream cheese frosting, it’s a comforting treat you’ll love!

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes (plus cooling time)
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the cream cheese frosting (optional):
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. Mix the wet ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the pumpkin puree and vanilla extract, and mix until smooth.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Bake the cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Cool the cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
  7. Make the frosting (optional): While the cake is cooling, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and fluffy.
  8. Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve!

Notes

Spiced pumpkin cake: Add a pinch of cardamom, allspice, or even a teaspoon of instant coffee to the dry ingredients for extra flavor complexity.

Nuts and raisins: Fold in 1/2 cup of chopped walnuts or pecans, or a handful of raisins for added texture.Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.Vegan version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and substitute the cream cheese frosting with a vegan alternative.Storage: Store leftover pumpkin cake in an airtight container in the refrigerator for up to 3-4 days.Freezing: You can freeze the cake (frosted or unfrosted) for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it in the fridge overnight.

Nutrition

  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 35g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

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