Pumpkin Cake
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This Pumpkin Cake is soft, moist, and flavored with pumpkin spice and cinnamon. I topped this cake with light cream cheese frosting. This recipe is for beginners and requires ingredients that can be found in every kitchen.
Why You’ll Love This Recipe
- This recipe requires no baking skills, like my Peach Cake.
- Pumpkin cake is soft, moist, and dolled with pumpkin flavor. Try also Pumpkin Spice or Pumpkin Latte Macarons.
- Made with simple ingredients. Check also Pumpkin or Banana Chocolate Chip Muffins.
Ingredients note
- Flour. All-purpose flour was used in this recipe.
- Sugar. White granulated and Light Brown Sugar.
- Pumpkin puree. Make sure it it puree and not pumpkin pie filling. Whole Foods has Organic Pumpkin Puree.
- Oil. Vegetable or canola oil can be used.
- Egg. Large eggs room temperature.
- Spices. Pumpkin Spice and Cinnamon.
- Frosting. Cream cheese, powdered sugar, and heavy whipping cream.
How to make this recipe
Mix dry ingredients in one bowl and wet ingredients in another bowl. Add dry ingredients to wet and mix to combine. Transfer to a baking pan and bake in the preheated oven. Cool pumpkin cake before spreading cream cheese frosting on top. Refrigerate and cut into squares. Enjoy with a cup of tea or coffee.
Expert Tips
- Make sure to use Pumpkin Puree and not Pumpkin pie filling. These are two different ingredients.
- You can bake Pumpkin Cake a day ahead and decorate it with frosting the next day before serving.
- This recipe is made to fit a 9×13 baking pan. Do not use smaller.
Recipe FAQs
Store Pumpkin Cake in the fridge for 1-2 days in an airtight container.
You can freeze this cake for 1-2 months. I would recommend freezing without frosting.
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Recipe
Pumpkin Cake
Equipment
- 1 whisk or hand mixer
- 1 spatula
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 1 Tbsp pumpkin spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon powder
- 1 cup packed light or dark brown sugar
- ½ cup white granulated sugar
- 3 eggs room temperature
- 1 cup vegetable oil
- 15 oz pumpkin puree (1 can)
Cream Cheese Frosting
- 8 oz cream cheese 226 gr
- 1 ½ cup powdered sugar sifted
- 1 ½ cup heavy whipping cream cold
Instructions
How to make Pumpkin Cake
- Preheat oven to 350oF (177oC) and grease a 9×13 non-stick baking pan.
- In a large bowl sift together flour, salt, baking soda, baking powder, pumpkin spice, and cinnamon. Set aside.
- In a second mixing bowl, whisk together sugars, oil, eggs, and 1 can of pumpkin puree.
- Add dry ingredients to wet ingredients and whisk until combined. Transfer to prepared baking pan.
- Bake at 350oF (177oC) for 35-40 minutes or until a toothpick comes out clean inserted in the center. Let cool completely in the pan before topping with cream cheese frosting.
How to make Cream Cheese Frosting
- In a mixing bowl of a stand mixer with a pedal attachment beat cream cheese and sifted powder sugar until smooth and creamy.
- Add cold heavy whipping cream and beat again on low speed for about 20-30 seconds.
- Spread the cream cheese frosting on the cooled pumpkin cake and sprinkle with pumpkin spice (optional).
- Refrigerate for 20-30 minutes before serving.