Pumpkin Cake

I’ve always had a special place in my heart for Pumpkin Cake. As the leaves turn vibrant shades of red and gold, there’s nothing quite like the aroma of warm spices filling the kitchen. It reminds me of family gatherings during the fall, where laughter and warmth come together over slices of this moist, delicious cake. My grandma used to whip it up every Thanksgiving, and now, I love to carry on that tradition. The combination of pumpkin, spices, and a velvety frosting creates a slice of heaven that no one can resist. Let me take you on a culinary journey to recreate this delightful cake that embodies the essence of autumn.

What to Gather for Pumpkin Cake

Gathering the right ingredients is key to making a fabulous Pumpkin Cake. Each component works together to create a symphony of flavors and textures. The star of the show is, of course, the pumpkin puree, which adds not only flavor but also moisture. Along with the sugar, eggs, and spices, these ingredients come together to create a cake that’s both comforting and delicious.

• 1½ cups granulated sugar: This provides the necessary sweetness to balance the earthy flavors of the pumpkin.
• 3 large eggs: Eggs give structure to the cake and create a rich texture.
• 15 ounces pumpkin puree: The main flavor component; it keeps the cake moist and flavorful.
• 1 cup canola oil: Provides moisture and richness to the cake, ensuring a tender crumb.
• 1 teaspoon vanilla extract: Adds depth to the flavor profile of the cake.
• 2 cups all-purpose flour: The base for our cake that gives it structure.
• 2 teaspoons baking powder: Helps the cake rise and create a light texture.
• 1 teaspoon baking soda: Works alongside the baking powder to ensure the cake rises properly.
• 1 teaspoon iodized salt: Enhances the flavors of the other ingredients.
• 2½ teaspoons pumpkin pie spice: A delightful blend of spices that brings warmth and autumn flavors to the cake.
• ½ cup unsalted butter: Adds richness and a creamy texture to the frosting.
• 8 ounces cream cheese: A key ingredient for making a luscious frosting.
• 2½ cups powdered sugar: Sweetens the frosting and helps achieve a smooth consistency.
• 1 tablespoon milk: Used to adjust the consistency of the frosting as needed.

Recipe Directions for Pumpkin Cake

Making Pumpkin Cake is a joyful experience, as you’ll soon see. Follow these steps and feel free to enjoy the process along the way!

1. Position a rack in the middle of the oven and preheat to 350℉ (175℃). Grease a 9×13 baking dish with butter or cooking spray, ensuring that the entire bottom and sides are coated well to prevent sticking. Set it aside while you prepare the batter.
2. In a large mixing bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon iodized salt, and 2½ teaspoons pumpkin pie spice. Using a whisk, give the dry ingredients a quick mix to combine them evenly, allowing the spices to distribute throughout the flour.
3. In a separate medium mixing bowl, whisk together 1½ cups granulated sugar, 3 large eggs, 15 ounces pumpkin puree, 1 cup canola oil, and 1 teaspoon vanilla extract. Mix until the sugar is dissolved and everything is well combined, creating a smooth, homogenous mixture.
4. Slowly fold the wet ingredients into the dry ingredients using a spatula. Be gentle in your mixing, ensuring you don’t overmix; this is crucial to avoid a dense cake. Stir until no flour pockets remain, and the batter looks thick and well-combined.
5. Pour the pumpkin cake mixture into the prepared pan. Use the spatula to spread the batter evenly across the dish, ensuring that it’s level for uniform baking.
6. Bake the cake for 28 to 35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. I recommend checking at the 28-minute mark for perfect timing.
7. Once baked, remove the cake from the oven and let it cool completely in the pan. This is essential so the frosting doesn’t melt when applied.
8. For the frosting, in a large bowl, beat together ½ cup unsalted butter and 8 ounces cream cheese until creamy and smooth. You want a fluffy consistency that will easily spread.
9. Add 1 teaspoon vanilla extract and 1 tablespoon milk. Beat again to incorporate these flavors into the frosting.
10. Slowly add 2½ cups powdered sugar and mix on low speed until everything is smooth. If your frosting is too thick, carefully add a bit more milk, one tablespoon at a time, until you reach the desired spreadable consistency.
11. Once the cake has cooled completely, spread the frosting generously on top of the cake using a spatula. This step is always rewarding, as you see your creation come together.
12. You can serve the Pumpkin Cake immediately once frosted or refrigerate it for 12 hours before serving. Refrigerating allows the flavors to develop even further, making it a bit more delicious!

Pro Tips and Tweaks

Creating the perfect Pumpkin Cake can be even more rewarding with a few extra tips and tricks. Here’s how to elevate your baking experience:

• Storage: Make sure to tightly wrap any leftovers in plastic wrap and store in the refrigerator to keep the cake moist.
• Freezing: You can freeze the cake without frosting for up to three months. Just wrap it securely in plastic wrap and foil.
• Halving the Recipe: If you want a smaller cake, you can easily halve the recipe and bake it in an 8×8-inch cake pan.
• Adjusting Spices: If you don’t have pumpkin pie spice, mix your own with cinnamon, ginger, nutmeg, and allspice.
• Serving Temperature: For the best flavor, serve the cake at room temperature after letting it sit out for a bit after refrigeration.

Serving Ideas for Pumpkin Cake

When it comes to serving Pumpkin Cake, the possibilities are endless. Here are some delightful ideas to get you started:

• Pair with Coffee: Serve slices alongside a warm cup of coffee or chai tea for a delightful afternoon treat.
• Festive Gatherings: This cake is perfect for Thanksgiving or Halloween parties where guests appreciate seasonal flavors.
• Ice Cream Topping: Adding a scoop of vanilla ice cream on the side can elevate this dessert experience to new heights.
• Layered Dessert: Consider turning it into a layered dessert by alternating with whipped cream and crushed gingersnap cookies.
• For Breakfast: Don’t be shy; enjoy a slice for breakfast! It’s a fantastic way to start your day with a touch of sweetness.

FAQ

Conclusion

In summary, Pumpkin Cake is a delightful treat that captures the essence of fall. Its rich texture and warm spices make it a favorite for gatherings and cozy afternoons alike. I encourage you to try baking this cake for your next celebration or simply to enjoy a comforting slice at home. It’s sure to become a cherished recipe in your family!

Pumpkin Cake

The ultimate fall treat is here! This Pumpkin Cake is moist, spiced perfectly, and topped with a luscious frosting. It's easy to make and brings warmth to any gathering. Don't miss out on this seasonal delight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 18 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups granulated sugar
• 3 large eggs room temperature
• 15 ounces pumpkin puree not pumpkin pie filling
• 1 cup canola oil or melted and cooled coconut oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon iodized salt
• 2.5 teaspoons pumpkin pie spice
• 0.5 cups unsalted butter softened
• 8 ounces cream cheese softened
• 1 teaspoon vanilla extract
• 2.5 cups powdered sugar sifted (+ ½ cup more if needed)
• 1 tablespoon milk + more to thin if needed

Equipment

• 9x13 pan

Method

 

1. Position a rack in the middle of the oven and preheat to 350℉ (175℃). Grease a 9x13 baking dish with butter or cooking spray and set aside.
2. Over a large mixing bowl, sift 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon iodized salt, and 2½ teaspoons pumpkin pie spice. Give the dry ingredients a quick whisk to combine.
3. In a separate medium mixing bowl, whisk together 1½ cups granulated sugar, 3 large eggs, 15 ounces pumpkin puree, 1 cup canola oil, and 1 teaspoon vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients, stirring gently with a spatula to just combine, or until no flour pockets remain. Be careful to not overmix or your cake will be tough.
5. Pour the pumpkin cake mixture into the prepared pan and spread the cake batter out evenly with the spatula.
6. Bake for 28-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. I recommend checking at 28 minutes and adding bake time if needed.
7. Remove from the oven and let cool completely before icing the cake.
8. In a large bowl, beat ½ cup unsalted butter and 8 ounces cream cheese together until creamy and smooth. Add 1 teaspoon vanilla extract and 1 tablespoon milk and quickly beat again.
9. Add 2½ cups powdered sugar and beat on low speed until smooth. If needed, add up to 1 tablespoon of additional milk and ½ cup of powdered sugar, a little at a time until you reach the desired consistency. You are looking for a thick frosting that is easily spreadable.
10. Spread the frosting over the cooled cake. You can serve the pumpkin cake immediately once frosted OR refrigerate it for 12 hours prior to serving, which I find gives you a more flavorful result.

Notes

• Halving the Recipe: This cake can be halved and baked in an 8x8-inch cake pan. Bake time remains between 28-35 minutes.
• Bake Time: The exact bake time will depend upon if you used a glass or metal cake pan and your oven. Check the cake after 28 minutes, if the cake jiggles in the center set the timer for an additional 5 minutes and then check again.
• In Place of Pumpkin Pie Spice: Use 2 teaspoons cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon each ground nutmeg, ground allspice, and ground cloves.
• If Using Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out 1 ⅞ cup of the strained pumpkin puree to use in place of the 15 ounces of canned pumpkin puree.
• Storage: Tightly cover the cooled, iced cake and store it in the refrigerator for up to 4 days.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!