This Pumpkin Cake is a celebration of fall in every bite, blending warm spices with rich, velvety pumpkin for a dessert that feels like a cozy hug. The moist, tender crumb is perfectly balanced with a hint of sweetness, making it irresistible for any occasion. In just 43 minutes, you can create a treat that fills your kitchen with the comforting aroma of cinnamon and nutmeg.
Each slice offers a decadent experience, with a luscious texture that melts in your mouth and a flavor profile that’s both nostalgic and indulgent. Packed with vitamin A and a touch of fiber, it’s a dessert that feels as good as it tastes. Perfect for sharing, this cake is sure to become a seasonal favorite.
Ingredients for Pumpkin Cake
- For the Cake:
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- ½ cup (120 ml) canola oil or vegetable oil
- 2 cups (488 g) pumpkin puree (use canned or homemade)
- 4 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup (60 ml) milk
- 2 ½ cups (310 g) flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- ⅛ teaspoon salt
- 3 ½ cups (435 g) powdered sugar
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour two 8-inch cake pans, then line the bottoms with parchment paper. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or use a large bowl and an electric mixer). Beat until light and fluffy.
- Add oil and beat until well combined.
- Stir in pumpkin puree until fully incorporated.
- Add eggs one at a time, mixing well after each addition.
- Mix in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Whisk dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon) in a separate bowl.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
- Divide batter evenly into the prepared pans. Bake for 40-45 minutes, or until the centers spring back when touched and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then invert onto a cooling rack to cool completely before frosting.
- Make the frosting: In a large bowl, beat cream cheese, butter, vanilla, and salt until smooth and creamy. Gradually add powdered sugar, mixing until light and fluffy.
- Assemble the cake: Level the cooled cakes, then generously frost between layers, on top, and around the sides for a semi-naked finish.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Pumpkin Cake with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence. For a festive touch, sprinkle chopped pecans or toasted pumpkin seeds on top. Serve with a warm cup of chai tea or spiced apple cider for a cozy autumn treat.
Storing Your Pumpkin Cake for Freshness
Store the cake in an airtight container in the refrigerator for up to 5 days. If frosted, let it sit at room temperature for 15-20 minutes before serving for the best texture. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
Time-Saving Tips for Busy Bakers
Use pre-made pumpkin spice mix to save time measuring individual spices. If you’re short on time, bake the cake in a 9×13-inch pan instead of layers—it’s quicker to assemble and just as delicious. For the frosting, use a hand mixer to speed up the process.
Recipe Variations to Mix It Up
Try adding ½ cup of chocolate chips or chopped walnuts to the batter for extra texture. For a lighter version, substitute half the oil with unsweetened applesauce. If you’re not a fan of cream cheese frosting, a simple vanilla buttercream works beautifully too.
Essential Equipment for Success
Invest in a good-quality stand mixer or hand mixer for smooth batter and frosting. A cake leveler ensures even layers, while parchment paper prevents sticking. A toothpick or cake tester is a must for checking doneness without overbaking.
Pumpkin Cake
Ingredients
Pumpkin Cake
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- ½ cup canola oil or vegetable oil
- 2 cups pumpkin puree
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup milk
- 2 ½ cups flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons pumpkin spice
- 1 teaspoon cinnamon
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 vanilla bean, scraped or 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 350F (175C) and prepare 2 8″ cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
- Add oil and beat to combine.
- Stir in pumpkin.
- Add eggs one at a time, stirring well after each addition.
- Stir in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
- Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
- Divide batter evenly into prepared cake pans and bake on 350F (175C) for 40-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
- Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
- Cream Cheese Frosting**In a large bowl, combine butter, cream cheese, vanilla extract and salt and beat until smooth, creamy, and well-combined.
- Gradually add powdered sugar to mixture until well-combined, smooth, and light.
- Once cakes have cooled, ice/assemble cakes by first leveling the cakes (I linked th the leveler I used in the “equipment” section above), generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.