Embrace the cozy flavors of autumn with this incredibly moist and flavorful pumpkin cake recipe. This easy-to-follow guide delivers a tender cake bursting with warm spices, making it a perfect dessert for any occasion. Paired with a dreamy, whipped cream cheese frosting, this treat is truly irresistible. Even beginner bakers will achieve stunning results with this simple recipe!
Why You’ll Love This Pumpkin Cake Recipe
This delightful pumpkin cake recipe quickly becomes a household favorite for many reasons. It is incredibly simple to prepare, making it ideal for busy schedules.
Both kids and adults will absolutely adore the rich, comforting flavors of this dessert.
You’ll achieve a remarkably moist and delicate cake crumb every time.
The luscious cream cheese frosting whips up light and fluffy, almost marshmallow-like.
The entire baking process follows a simple, straightforward 4-step method.
This cake is perfect for holiday gatherings, potlucks, or an everyday sweet treat.
Ingredients
Gathering the right ingredients is the first step to creating a spectacular pumpkin cake. Ensure everything is fresh and measured accurately for the best results.
For the Pumpkin Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda, sifted to get rid of lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp fine sea salt
- 3 large eggs, at room temperature
- 1 cup neutral-flavored oil, like vegetable, canola, or light olive oil
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling
For the Cream Cheese Frosting
- For the Cream Cheese Frosting
- 8 oz cream cheese, at room temperature, cut into quarters
- 8 Tbsp unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Pecans, whole or chopped, optional for garnish
Notes & Substitutions
Always measure flour correctly by spooning it into the measuring cup then leveling it off. For the oil, choose one with a neutral flavor to let the pumpkin shine. Ensure you use pure pumpkin puree, not pumpkin pie filling, as they are very different products. For the frosting, using room temperature cream cheese and butter is essential for a smooth, lump-free consistency. Feel free to enhance the cake’s spice profile by adding ½ teaspoon each of ground ginger, nutmeg, or cloves.
Equipment
Having the correct kitchen tools ready makes preparing this amazing pumpkin cake even smoother.
- One 9×13 inch baking pan (non-stick or glass)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Stand mixer with whisk attachment (or electric hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Toothpicks for testing doneness
- Parchment paper (optional, for easy removal)
Instructions
Creating this incredibly delicious cake is a straightforward process. Follow these simple steps for a perfect autumn dessert.
How to Make Pumpkin Cake
- Prep: Preheat your oven to 350°F (175°C). Thoroughly grease a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, sifted baking soda, baking powder, cinnamon, and salt
3.Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, oil, and pumpkin puree until well combined and smooth.
4.Combine: Add the wet ingredients to the dry ingredients. Whisk everything together until the batter is smooth, but be careful not to overmix.
5.Bake: Pour the batter into your prepared baking dish, spreading it evenly. Bake for 35-40 minutes. Baking times can vary by oven, so start checking for doneness at the 35-minute mark. The cake is ready when a toothpick inserted into the center comes out clean.
6.Cool: Allow the cake to cool completely in the pan before frosting to prevent the frosting from melting.
How to Make Whipped Cream Cheese Frosting
1.Combine: While the cake cools, combine the cream cheese, butter, powdered sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.
2.Beat: Beat the mixture on medium speed until just combined. Increase the speed to high and beat for 2-3 minutes until the frosting is wonderfully light and fluffy, scraping down the sides of the bowl as needed.
3.Frost: Spread the fluffy cream cheese frosting evenly over the completely cooled cake. Decorate with pecans, if desired. Emily likes to sprinkle pecans over individual slices for those who enjoy them.
Pro Tips for the Best Pumpkin Cake Recipe
Achieving a perfectly moist and flavorful cake is simple with a few expert tricks.
- Use Room Temperature Ingredients: For the best texture, many culinary experts emphasize using room temperature ingredients. This helps them combine smoothly and ensures a consistent texture in both the cake and frosting.
- Don’t Overmix: Avoid overmixing your cake batter once wet and dry ingredients are combined. Overmixing can lead to a tough, dense cake.
- Measure Flour Correctly: Measure flour accurately by spooning it into the measuring cup and leveling off the top. This prevents adding too much flour, which can dry out the cake.
- Check for Doneness: Check cake doneness with a toothpick inserted into the center. It should come out clean, possibly with a few moist crumbs attached.
- Cool Completely: Cool the cake completely in the pan on a wire rack before attempting to frost it. A warm cake will melt your beautiful cream cheese frosting.
- Use Parchment Paper: Line your baking pan with parchment paper, leaving an overhang on the sides, to prevent sticking and make removal a breeze.
Serving, Storage & Variations
This versatile pumpkin cake offers many possibilities for enjoyment and adaptation.
Serving Suggestions
Serve this delightful cake chilled or at room temperature. It pairs wonderfully with a warm cup of coffee or tea, making it perfect for an afternoon treat or for holiday dessert tables.
Storage Instructions
Store leftover cake covered at room temperature for up to 2 days. For longer freshness, refrigerate in an airtight container for up to 5 days.
Variations
Customize your pumpkin cake Recipe with these ideas: add more warm spices like ginger or nutmeg; swirl in caramel sauce before baking; or top with toasted walnuts. You can also adapt this recipe into cupcakes by reducing the bake time to 20-25 minutes.
Nutrition Information
Enjoying a slice of this delicious pumpkin cake can fit into a balanced diet. Here’s a breakdown of the nutritional content per serving.
This information is an estimate based on the ingredients and preparation method. Individual results may vary based on exact portion sizes and ingredient brands.
| Nutrient | Amount |
|---|---|
| Calories | 423 kcal |
| Carbohydrate Content | 55 g |
| Protein Content | 5 g |
| Fat Content | 21 g |
| Saturated Fat Content | 10 g |
| Trans Fat Content | 0.3 g |
| Cholesterol Content | 80 mg |
| Sodium Content | 268 mg |
| Potassium Content | 208 mg |
| Fiber Content | 2 g |
| Sugar Content | 37 g |
| Vitamin A | 6062 IU |
| Vitamin C | 2 mg |
| Calcium | 72 mg |
| Iron | 2 mg |
Frequently Asked Questions (FAQ)
Here are answers to common questions about preparing this delightful pumpkin cake recipe.
Can I reduce the sugar in this pumpkin cake recipe?
Yes, you can slightly reduce the sugar in both the cake and frosting to suit your preference, but be mindful that it might alter the texture slightly. Start by reducing by ¼ cup in the cake and 2 tablespoons in the frosting.
What spices can I add to the pumpkin cake Recipe?
Beyond cinnamon, you can add warm spices like ground ginger, nutmeg, cloves, or allspice for a richer flavor. Start with ½ teaspoon of each.
How can I prevent my pumpkin cake Recipe from sinking in the middle?
Ensure you measure your ingredients accurately, especially leavening agents, and avoid overmixing the batter. Also, resist opening the oven door too early during baking.
Can I use a different type of oil?
Yes, any neutral-flavored oil like vegetable, canola, grapeseed, or light olive oil works well in this recipe. Avoid strong-flavored oils that could affect the taste.
Is pumpkin pie filling the same as pumpkin puree?
Understanding the precise nature of your ingredients is vital for successful baking, as evidenced by the clear difference between pumpkin puree and pumpkin pie mix.
No, they are not the same; pumpkin pie filling is sweetened and spiced, while pumpkin puree is just cooked pumpkin. Always use plain pumpkin puree for this recipe.
Can I make half of this pumpkin cake recipe?
Yes, you can halve all the ingredients and bake it in an 8×8-inch pan. Adjust the baking time accordingly, likely around 25-30 minutes.
How do I get my cream cheese frosting extra fluffy?
Ensure your butter and cream cheese are at proper room temperature. Beat them together on high speed for 2-3 minutes after initial combining, scraping down the bowl often.
Conclusion
This easy pumpkin cake recipe is a true delight, offering a perfect blend of moist texture and warm, comforting flavors. Its simplicity makes it ideal for bakers of all skill levels. Whether you’re celebrating a holiday or simply craving a taste of autumn, this cake with its irresistible cream cheese frosting is sure to become a cherished favorite. Don’t wait; bake this wonderful dessert today and share your delightful creations!
Easy Pumpkin Cake Recipe (with Cream Cheese Frosting)
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×13 baking dish. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate medium bowl, whisk together eggs, oil, and pumpkin puree until well combined.
- Combine wet and dry ingredients, whisk until smooth, then pour into the prepared dish. Bake for 35-40 minutes at 350°F, or until a toothpick inserted comes out clean. Let the cake cool completely before frosting and decorating with optional pecans.
- In a stand mixer, beat cream cheese, butter, powdered sugar, and vanilla extract on medium speed until combined, then on high speed for 2-3 minutes until fluffy, scraping the bowl as needed.
