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Pumpkin Cake

This Pumpkin Cake is packed with the rich flavors of pumpkin and fall spices. It’s incredibly moist and soft, and when topped with cream cheese frosting, it becomes an irresistible dessert. Whether you serve it for Thanksgiving or a casual treat, this cake is sure to please!
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Prep Time 15 minutes
Cook Time 50 minutes
Servings 16
Calories 350 kcal

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil or melted coconut oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • For the Cream Cheese Frosting Optional but recommended:
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or two 9-inch round cake pans. You can also line the pans with parchment paper for easy removal.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • Mix the Wet Ingredients:
  • In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth and fully combined.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
  • Bake the Cake:
  • Pour the batter into the prepared baking dish (or cake pans) and spread it evenly with a spatula.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • If using round cake pans, check after 25–30 minutes, as they may bake faster.
  • Cool the Cake:
  • Allow the cake to cool completely in the pan on a wire rack before frosting. If using round cake pans, let the cakes cool for 10 minutes, then carefully remove them from the pans and let them cool completely on a wire rack.
  • Prepare the Cream Cheese Frosting:
  • In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Add the powdered sugar, vanilla extract, and a pinch of salt, and continue beating until the frosting is light and fluffy.
  • Frost the Cake:
  • Once the cake is completely cooled, spread the cream cheese frosting evenly over the top (or between the layers if using round pans).
  • Serving Suggestions:
  • Garnish the cake with a sprinkle of cinnamon or nutmeg on top of the frosting for extra fall flair.
  • Serve with a dollop of whipped cream on the side.
  • This Pumpkin Cake is a delicious, moist, and spiced dessert that’s perfect for fall. The cream cheese frosting adds a rich, tangy sweetness that pairs wonderfully with the warm spices in the cake. Enjoy!