Classic Pumpkin Cake with Cream Cheese Frosting

Embrace the cozy flavors of autumn with this incredible pumpkin cake recipe. It’s a seasonal favorite, celebrated for its deliciously moist texture, warm spices, and a rich, tangy cream cheese frosting. This quick and easy dessert is perfect for all your fall baking needs, from casual gatherings to holiday feasts. You can even adapt this versatile recipe to make festive cupcakes or an elegant layer cake.

Why You’ll Love This Recipe

This classic pumpkin cake is truly special, bringing joy with every slice.

• It boasts an incredibly moist and tender texture that simply melts in your mouth.
• You’ll savor the perfect balance of warm, inviting fall spices in every bite.
• The creamy, tangy cream cheese frosting perfectly complements the spiced pumpkin flavors.
• This is a simple, straightforward recipe, making it ideal for beginners.
• It’s wonderful for holidays like Thanksgiving or any special autumn occasion.
• Everyone adores the crowd-pleasing, nostalgic flavors of this homemade pumpkin treat.

Ingredients

To create this delightful pumpkin cake, you’ll need a mix of pantry staples and fresh ingredients. Be sure to gather everything before you begin!

Pumpkin Cake

• 2 cups pumpkin puree: Canned or homemade, pure pumpkin only.
• 1 cup granulated sugar: Provides essential sweetness.
• 2/3 cup light brown sugar, packed: Adds moisture and a deeper flavor.
• 1 cup oil, vegetable or canola: Ensures an incredibly moist crumb.
• 4 large eggs: For structure and richness.
• 2 teaspoons vanilla extract: Enhances all the delicious flavors.
• 2 cups all-purpose flour: The foundational base for your cake.
• 2 teaspoons baking powder: Gives the cake a lovely lift.
• 1 teaspoon baking soda: Reacts with acids for optimal rise.
• 1 teaspoon salt: Balances and elevates the sweetness.
• 2 teaspoon ground cinnamon: The quintessential fall spice for warmth.
• 1 teaspoon ground cloves: Adds an aromatic, complex note.
• 1/4 teaspoon ground nutmeg: Classic pumpkin spice flavor.
• 1/4 teaspoon ground ginger: A hint of zest and gentle spice.

Cream Cheese Frosting

• 1/2 cup unsalted butter, room temperature: Essential for a smooth, creamy frosting.
• 8 ounces cream cheese, room temperature: Full-fat is best for richness and tang.
• 3 1/2 cups powdered sugar: For sweetness and the perfect frosting consistency.
• 1 teaspoon vanilla extract: A must-have for classic cream cheese frosting flavor.
• 1/4 teaspoon ground cinnamon: An optional sprinkle for extra flavor or garnish.

Notes & Substitutions

Always use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. For flour, a 1:1 gluten-free baking blend can work as a substitute for all-purpose. Feel free to use vegetable, canola, or another neutral-flavored oil. Adjust the spice levels to your personal preference for this spiced pumpkin treat. Sweet potato puree can surprisingly substitute for pumpkin puree if needed. You can easily adjust the amount of powdered sugar in the frosting to achieve your desired sweetness and texture.

Equipment

You don’t need fancy tools to bake this amazing pumpkin cake. Here’s what you’ll need to get started:

• 9×13 inch baking pan: The perfect size for this sheet cake.
• Large mixing bowls: For combining wet and dry ingredients.
• Whisk or electric mixer: Makes mixing quick and easy.
• Rubber spatula: For scraping bowls and gently folding.
• Measuring cups and spoons: Essential for accurate ingredient amounts.
• Toothpicks: For testing if your cake is fully baked.

Instructions

Baking this moist and flavorful pumpkin cake is a straightforward process. Follow these steps for a perfect outcome every time.

For the Pumpkin Cake

1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan generously with non-stick cooking spray to prevent sticking.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, light brown sugar, large eggs, pumpkin puree, oil, and vanilla extract until well combined and smooth. This forms the flavorful wet base for your pumpkin cake batter.
3. Mix Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, and ground ginger. Whisk these dry ingredients together thoroughly to ensure even distribution of leavening and spices throughout the pumpkin cake.
4. Combine Mixtures: Gradually add the dry ingredients to the bowl with the pumpkin mixture. Using a rubber spatula, gently fold the ingredients together until they are just combined. Be careful not to overmix, as this can lead to a dense pumpkin cake. Stop mixing as soon as no streaks of flour remain.
5. Pour & Bake: Pour the batter evenly into the prepared 9×13 inch baking pan. Spread it out with your spatula if necessary. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool Completely: Once baked, remove the pan from the oven and place it on a wire rack. Allow the pumpkin cake to cool completely in the pan before attempting to frost it. Cooling completely is crucial to prevent the frosting from melting.

For the Cream Cheese Frosting

1. Cream Butter & Cheese: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and softened cream cheese together. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and smooth.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, to the butter and cream cheese mixture. Beat on low speed until just incorporated, then increase to medium speed and beat for another 2-3 minutes until the frosting is smooth and creamy.
3. Flavor Frosting: Mix in the vanilla extract and the optional ground cinnamon until they are well combined. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
4. Frost Cake: Once the pumpkin cake is completely cooled, use an offset spatula or knife to spread the cream cheese frosting evenly over the top.

Pro Tips & Troubleshooting

Achieving the perfect pumpkin cake is easy with a few insider tips and solutions for common issues.

• Room Temperature Ingredients: Always ensure your butter, cream cheese, and eggs are at room temperature. This allows them to cream together smoothly, resulting in an evenly mixed batter and fluffy frosting for your delightful pumpkin dessert.
• Do Not Overmix: Overmixing the batter develops the gluten in the flour too much, leading to a tough and dense cake. Mix only until the ingredients are just combined.
• Accurate Measurements: Use proper measuring techniques for both dry and wet ingredients. Level off dry ingredients with a straight edge and use liquid measuring cups at eye level.
• Cool Completely: This step is crucial before frosting. If the cake is even slightly warm, your cream cheese frosting will melt and slide right off, creating a mess.
• Testing Doneness: The toothpick test is reliable. Insert a toothpick into the center of the cake; it should come out clean, with no wet batter attached.
• Frosting Consistency: If your frosting is too thick, add a tiny bit of milk or cream (1 teaspoon at a time) until it reaches your desired consistency. If it’s too thin, gradually beat in more powdered sugar.
• Spice Blend: Feel free to adjust the amounts of cinnamon, nutmeg, cloves, and ginger to match your personal preference for this flavorful pumpkin cake.

Serving, Storage & Variations

This classic pumpkin cake is versatile and can be enjoyed in many ways.

Serving Suggestions

Serve this glorious fall dessert plain, or with a simple dusting of extra cinnamon or nutmeg. It pairs wonderfully with a warm cup of coffee, a soothing tea, or a cold glass of milk. For an extra indulgent treat, add a scoop of vanilla bean ice cream or a dollop of whipped cream. This cake is truly perfect for any fall gathering, from casual Halloween parties to elegant Thanksgiving dinners.

Make Ahead & Freezing

You can prepare this delicious pumpkin cake ahead of time. Store the frosted cake, covered tightly with plastic wrap or in an airtight container, in the refrigerator for 2-3 days. For longer storage, freeze the frosted cake. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. To thaw, simply transfer it to the refrigerator overnight. Bring it to room temperature before serving for the best texture and flavor.

Variations

• Cupcakes: Pour the batter into cupcake liners in a muffin tin and adjust the baking time to approximately 18-22 minutes.
• Layer Cake: Divide the batter between two 9-inch round cake pans. Adjust baking time to about 25-30 minutes, or until a toothpick comes out clean.
• Add-ins: Fold in 1 cup of mini chocolate chips, chopped pecans, or walnuts into the batter just before baking for an extra layer of flavor and texture.
• Streusel Topping: Before baking, sprinkle a simple streusel made from flour, butter, brown sugar, and cinnamon over the batter for a delightful crumbly topping.
• Maple Cream Cheese Frosting: Replace half of the vanilla extract in the frosting with maple extract for a lovely autumnal twist on this incredible pumpkin cake.

Nutrition Information

Here is an estimated nutritional breakdown per serving for this delightful pumpkin cake. These values are approximate and can vary based on specific ingredients and serving sizes.

Pumpkin puree is not only delicious but also offers several health benefits, as highlighted by sources like Healthline, including being rich in vitamins, minerals, and antioxidants.

FAQ

Here are answers to some common questions about baking this easy pumpkin cake:

• Can I use fresh pumpkin puree? Yes, absolutely! Ensure your homemade pumpkin puree is thick and has been drained of any excess water to prevent a soggy cake.
• What if I don’t have all the spices? You can easily substitute a pre-made pumpkin pie spice blend for the individual spices. Use about 2-3 teaspoons, adjusting to taste.
• Why is my cake dense? A dense texture usually indicates that the batter was overmixed. Always mix only until the dry and wet ingredients are just combined.
• How to store leftover cake? Due to the cream cheese frosting, store any leftover slices covered tightly in the refrigerator. It will stay fresh for up to 3 days.
• Can I make this dairy-free? Yes, you can substitute plant-based butter and cream cheese alternatives in the frosting and use a dairy-free milk if any liquid is added.
• What kind of oil is best? Vegetable oil or canola oil are excellent neutral choices that allow the pumpkin and spice flavors to shine without interference.

This classic pumpkin cake with its luxurious cream cheese frosting is more than just a dessert; it’s a quintessential fall experience. Its moist texture, warm spices, and tangy frosting make every bite a delight. This simple recipe ensures even beginner bakers can create a show-stopping seasonal cake. So go ahead, bake this delicious pumpkin cake, fill your home with wonderful aromas, and share the joy of fall with this unforgettable treat. We encourage you to try this easy recipe and share your thoughts in the comments below!

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Classic Pumpkin Cake with Cream Cheese Frosting

This recipe features a moist and flavorful pumpkin cake, perfectly spiced, and topped with a rich, tangy cream cheese frosting. It’s a classic dessert ideal for any fall gathering or sweet craving.

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12 slices

Calories 450kcal

Equipment

• 9×13 inch baking pan
• large mixing bowl
• medium mixing bowl
• electric mixer
• toothpicks

Ingredients

Cake

• 2 cups pumpkin puree canned or homemade
• 1 cup granulated sugar
• 2/3 cup light brown sugar packed
• 1 cup oil vegetable or canola
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Cream Cheese Frosting

• 1/2 cup butter room temperature
• 8 ounces cream cheese room temperature
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

Cake

• Preheat the oven to 350°F and prepare a 9×13 inch baking pan by greasing it with non-stick cooking spray.
• In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, pumpkin puree, oil, and 2 teaspoons of vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, 2 teaspoons of ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
• Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined and no streaks of flour remain.
• Pour the cake batter evenly into the prepared 9×13 inch baking pan.
• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean; allow the cake to cool completely before frosting.

Cream Cheese Frosting

• In a bowl, beat the room temperature butter and cream cheese together for 2-3 minutes until the mixture is light and fluffy.
• Gradually add the powdered sugar, mixing well for an additional 2-3 minutes until the frosting is smooth.
• Stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of ground cinnamon until fully incorporated.

Notes

Ensure butter and cream cheese are at room temperature for the smoothest frosting. Make sure the cake is completely cooled before applying the frosting to prevent melting.