This pumpkin cake recipe is easy to make and the perfect recipe for cozy weekends, family events, Thanksgiving, or potlucks. It's perfectly spiced, moist, soft, and the cream cheese frosting is oh so creamy. Learn how to make pumpkin cake from scratch. By the way, if you love pumpkin cakes, I've compiled a list of different pumpkin cakes to add to your fall baking list.
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Ingredient notes and substitutions
- All-purpose flour - you can use gluten-free flour instead, 1:1. Use a blend with xanthan gum.
- Pumpkin spice - instead of cinnamon, ginger, nutmeg, allspice, and cloves, you can use 1 tablespoon (8g) of pumpkin spice for the pumpkin cake batter.
- Oil - if you want to cut down on oil and reduce the calories and fat content of the cake, substitute ½ cup (145g) applesauce for ½ cup (120ml) oil.
- Pumpkin puree - pure canned pumpkin puree is my favorite for this cake. However, if you have pumpkins at your hand, you can make homemade pumpkin puree and use this instead. If you make homemade pumpkin puree, please be sure that it is not too watery and similar to a canned pumpkin puree.
- Maple syrup - I made two different cream cheese frostings for this cake. However, you can make just the regular cream cheese frosting and skip the cinnamon-spiced maple cream cheese frosting. In this case, you don't need any maple syrup.
Photo instructions
In a large mixing bowl, whisk the flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves to combine. Set aside.
In another large mixing bowl, whisk the eggs, oil, brown sugar, white sugar, pumpkin puree, and vanilla to combine.
Add the dry ingredients and whisk until thoroughly combined.
Transfer the batter to a 9x13-inch (23x33cm) parchment paper-lined baking pan and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool to room temperature.
In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes.
Add the cream cheese and mix until smooth and combined. Sift in the powdered sugar and mix until creamy, about 2 minutes. Add the vanilla and mix to combine.
Remove half of the frosting and transfer it to a medium mixing bowl. Add the cinnamon and maple syrup and mix until creamy and combined, about 1 minute.
Alternately spoon dollops of both frostings on top of the cooled cake and spread all over the cake without mixing the two frostings completely up.
Expert tips
- Every oven works differently. I baked my pumpkin spice cake for 32 minutes, but the time can vary from 30-35 minutes, depending on the oven. Be sure to check with a toothpick to be sure it's done. Don't bake it too long, or the cake will dry out.
- Let the cake cool completely before you frost it.
- For best cutting results, chill it for about 1 hour after frosting.
Variations
- Pumpkin cake pops - make the cake and half of the frosting as directed and make cake pops out of it. My favorite cake pops recipe shows you how to make cake pops step-by-step and provides you with valuable tips and tricks for the best cake pops results.
- Pumpkin muffins or pumpkin cupcakes - fill the cake batter into 26-28 muffin liners until â…” full and bake for 18-20 minutes. Apply the frosting if you would like to serve cupcakes.
- Pumpkin bundt cake - if you want to bake a gorgeous bundt cake, use my pumpkin bundt cake recipe. It's as delicious as this pumpkin sheet cake.
Make ahead and freezing instructions
Prepare the pumpkin cake up to 2 days ahead. Let the baked cake cool completely, then transfer it to an airtight container and store it in the fridge for up to 2 days. It's also possible to freeze the cake layer for up to 3 months. Let it thaw in the fridge overnight. Then prepare the frosting and serve.
You can also freeze frosted leftover slices for up to 3 months. Therefore, place single slices in the freezer for 1 hour that the frosting firms up. Then wrap in plastic wrap or place in freezer bags and freeze.
More easy cake recipes to try
If you love easy single layer cake recipes, you'll love these as well:
Recipe
Pumpkin Cake Recipe
Ingredients
Cake
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ tablespoon allspice
- pinch of cloves
- 4 large eggs
- 1 cup canola or vegetable oil
- ¾ cup packed light brown sugar
- ¼ cup white sugar
- 15 oz pumpkin puree
- 2 teaspoon vanilla
Frosting
- 1 ¼ cups unsalted butter, at room temperature
- 1 cup cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
Instructions
- Cake: Preheat the oven to 350°F (175°C). Spray a 9x13-inch (23x33cm) baking pan lightly with baking spray and line with parchment paper. Set aside.
- In a large mixing bowl, whisk the flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves to combine. Set aside.
- In another large mixing bowl, whisk the eggs, oil, brown sugar, white sugar, pumpkin puree, and vanilla to combine. Add the dry ingredients and whisk until thoroughly combined. Transfer the batter to the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cover loosely with aluminum foil after 20-25 minutes if the tops brown too quickly. Remove from the oven, place the pan on a wire rack, and cool to room temperature.
- Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add the cream cheese and mix until smooth and combined. Sift in the powdered sugar and mix until creamy, about 2 minutes. Add the vanilla and mix to combine.
- Remove half of the frosting and transfer it to a medium mixing bowl. Add the cinnamon and maple syrup and mix until creamy and combined, about 1 minute.
- Alternately spoon dollops of both frostings on top of the cooled cake and spread all over the cake without mixing the two frostings completely up. Refrigerate for 1 hour that the frosting sets, and it's easier to cut. Serve immediately or store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Video
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Natalia Rodriguez
Holy smokes! I tried this last night and it’s amazing! That frosting is SO good! Thank you for sharing this! I wanted to ask, how would you increase the portions for a 3 layer cake? I’d like to distribute the batter into 3 pans next time but don’t want to mess up the ingredients!
Thank you!
Sabine
Thank you very much. I'm glad you like it! For an 8-inch or 9-inch three-layer cake, I would double the ingredients. Check the cake with a toothpick to be sure it's done but not overbaked. I hope that helps!