Pumpkin Cake Recipe: The Ultimate Fall Dessert That’s Moist, Spiced, and Irresistible
Why You’ll Love This Pumpkin Cake Recipe
Fall is here, and nothing says autumn comfort like the warm, spiced aroma of a fresh pumpkin cake wafting through your kitchen. This isn’t just any pumpkin cake—it’s the perfect balance of moist, tender crumb and rich pumpkin flavor that’ll have your family asking for seconds before they’ve finished their first slice.
What makes this recipe special? It’s incredibly forgiving for beginners, uses simple pantry ingredients, and delivers bakery-quality results every single time. Plus, it stays moist for days, making it perfect for weekend baking or holiday gatherings. Whether you’re a seasoned baker or just starting your kitchen adventures, this pumpkin cake will become your go-to fall dessert.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 30-35 mins | 50 mins | 12 | Easy |
What You’ll Need
For the Cake:
- 2 cups all-purpose flour (sifted for best texture)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs (room temperature)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2/3 cup water
For the Cream Cheese Frosting (Optional):
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Smart Substitutions:
- Oil substitute: Equal amount of melted butter or applesauce
- Dairy-free option: Use vegan butter and dairy-free cream cheese
- Gluten-free: Replace flour with 1:1 gluten-free baking flour
- Egg substitute: 4 flax eggs (4 tbsp ground flaxseed + 12 tbsp water, mixed and rested for 5 minutes)
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round cake pans with butter or cooking spray. Lightly dust with flour, tapping out the excess.
- Mix the dry ingredients. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.
- Combine wet ingredients. In another large bowl, beat together sugar and oil until well mixed. Add eggs one at a time, beating well after each addition. Stir in the pumpkin puree until smooth.
- Bring it all together. Gradually add the flour mixture to the pumpkin mixture, alternating with water. Begin and end with the flour mixture. Mix just until combined—don’t overmix or your cake will be tough.
Pro tip: The batter should be smooth but don’t worry if you see a few small lumps. Overmixing develops gluten, which creates a dense, chewy texture instead of our desired tender crumb.
- Pour and bake. Transfer batter to your prepared pan(s). Bake for 30-35 minutes for a 9×13 pan, or 25-30 minutes for round pans. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool completely. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Wait until completely cool before frosting—warm cake will melt your frosting!
For the Cream Cheese Frosting:
- Beat cream cheese and butter in a large bowl until light and fluffy, about 3-4 minutes.
- Gradually add powdered sugar one cup at a time, beating well after each addition. Add vanilla and salt, then beat until smooth and spreadable.
How to Serve
This pumpkin cake is delicious on its own, but here are some ways to make it extra special:
Classic pairings: Serve with a dollop of whipped cream and a sprinkle of cinnamon, or go all-out with the cream cheese frosting for that bakery-style finish.
Cozy additions: Top individual slices with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent fall treat.
Elegant presentation: Dust unfrosted cake with powdered sugar and garnish with candied pecans or a few fresh cranberries for holiday gatherings.
Coffee companion: This cake pairs beautifully with warm apple cider, chai tea, or your favorite fall latte.
Expert Tips for Success
Storage secrets: Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Frosted cake should be refrigerated. You can also freeze unfrosted cake layers wrapped tightly for up to 3 months.
Make-ahead magic: Bake the cake layers a day ahead and wrap tightly in plastic wrap. They’ll actually be easier to frost and even more moist the next day.
Spice it your way: Feel free to adjust the spices to your taste. Love cinnamon? Add an extra 1/2 teaspoon. Want more warmth? Increase the ginger slightly.
Texture perfection: For the most tender cake, measure your flour correctly by spooning it into the measuring cup and leveling off. Scooping directly from the bag packs in too much flour.
Baker’s secret: Room temperature ingredients mix more easily and create better texture. Take your eggs out about an hour before baking, or place them in warm water for 5 minutes to quickly bring them to room temperature.
Frosting finesse: If your cream cheese frosting seems too soft, refrigerate it for 20-30 minutes before spreading. If it’s too stiff, let it sit at room temperature for a few minutes.
Common Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Roast a sugar pumpkin, scoop out the flesh, and puree it until smooth. You’ll need about 2 cups of fresh puree. Just make sure to drain any excess liquid by letting it sit in a fine-mesh strainer for 30 minutes.
Why is my cake dense or heavy?
This usually happens from overmixing the batter or using too much flour. Mix just until the ingredients are combined, and measure flour by spooning it into the cup rather than scooping.
Can I make this as cupcakes instead?
Yes! Fill cupcake liners about 2/3 full and bake at 350°F for 18-22 minutes. This recipe makes about 24 cupcakes.
How do I know when the cake is perfectly done?
Insert a toothpick in the center—it should come out clean or with just a few moist crumbs. The cake should also spring back lightly when touched and start to pull slightly from the sides of the pan.
Can I make this cake less sweet?
You can reduce the sugar to 1 1/2 cups, though the texture will be slightly different. The cake will be less tender but still delicious, especially if you’re planning to add sweet frosting.
Final Thoughts
This pumpkin cake recipe is everything you want in a fall dessert—easy enough for beginners, impressive enough for special occasions, and delicious enough to become a family tradition. The warm spices and rich pumpkin flavor create the perfect autumn comfort food that’ll fill your home with the most amazing aroma.
Whether you’re baking for a cozy family dinner or bringing dessert to a holiday gathering, this cake delivers every time. The best part? It actually tastes better the next day as the flavors meld together, so it’s perfect for planning ahead.
Ready to fill your kitchen with the scents of fall? Grab that can of pumpkin puree and let’s get baking! Don’t forget to tag me on social media when you make this recipe—I love seeing your beautiful creations and hearing how this cake brings joy to your table.
