This Pumpkin Cake Recipe is soft, moist, and packed with warm spices like cinnamon, nutmeg, and cloves. Perfect for fall, this homemade cake pairs beautifully with cream cheese frosting for a cozy and delicious dessert.
Why Everyone Loves Pumpkin Cake
Pumpkin cake is light, fluffy, and filled with autumn flavors. The pumpkin puree keeps it incredibly moist, making it a perfect dessert for any occasion. If you love spiced cakes, try this Carrot Cake Recipe.
Ingredients
- Cake Batter:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- ½ cup whole milk
- Cream Cheese Frosting (Optional):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional Toppings:
- Chopped pecans or walnuts
- Cinnamon dusting
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Instructions
Make the Cake Batter:
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a mixing bowl, beat melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, mixing well.
- Stir in pumpkin puree.
- Gradually add dry ingredients, alternating with milk, until just combined.
Bake the Cake:
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Make the Frosting (Optional):
- Beat cream cheese and butter until smooth.
- Gradually mix in powdered sugar and vanilla until creamy.
- Spread over the cooled cake and top with chopped nuts or cinnamon.
How to Serve Pumpkin Cake
- Enjoy warm or at room temperature.
- Pair with a cup of coffee or spiced tea.
- Serve with whipped cream or caramel drizzle.
How to Store Pumpkin Cake
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer freshness.
- Freeze slices for up to 2 months and thaw before serving.
Tips to Make the Best Pumpkin Cake Recipe
- Use pure pumpkin puree (not pumpkin pie filling) for the best texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Add a pinch of ginger for an extra spice kick.
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Variations of Pumpkin Cake
- Pumpkin Chocolate Chip Cake: Stir in ½ cup chocolate chips.
- Pumpkin Bundt Cake: Bake in a bundt pan for a beautiful presentation.
- Pumpkin Spice Latte Cake: Add 1 tsp espresso powder for a coffee-flavored twist.
- Gluten-Free Pumpkin Cake: Use a gluten-free flour blend.
FAQs About Pumpkin Cake Recipe
Why is my pumpkin cake dense?
Overmixing or using too much pumpkin puree can make it too dense—mix gently.
Can I make this cake without eggs?
Yes! Replace eggs with ¼ cup applesauce or a flaxseed egg for a vegan version.
How do I make my cake extra moist?
Use brown sugar and whole milk, and don’t overbake.
Conclusion
This Pumpkin Cake Recipe is a moist, spiced, and cozy dessert with a soft texture and rich autumn flavor. Whether topped with cream cheese frosting or enjoyed plain, it’s the perfect fall treat. For more seasonal bakes, check out this Pumpkin Pie Dessert Recipe.