Irresistible Pumpkin Spice Cake Recipe

Discover the ultimate pumpkin spice cake that promises to be a true showstopper. This delightful recipe delivers a perfectly moist, incredibly soft, and warmly spiced single-layer cake. Topped with a luscious, tangy cream cheese frosting, this treat is surprisingly easy to bake, making it your new go-to fall dessert. Get ready to enjoy the quintessential flavors of autumn with every delicious bite.

Why You’ll Love This Pumpkin Spice Cake

You will adore this pumpkin spice cake for many wonderful reasons. It offers a deep, authentic pumpkin flavor that tastes just like fall. The cake has an incredibly moist, “stick-to-your-fork” texture that simply melts in your mouth. You’ll appreciate the rich blend of warm autumn spices, perfectly balanced for a comforting taste. This simple and straightforward single-pan recipe makes baking a breeze for any skill level. It is perfect for holidays, family gatherings, or any fall occasion. This delicious pumpkin cake is truly a guaranteed crowd-pleaser every time.

Ingredients

Creating this amazing pumpkin spice cake starts with quality ingredients. For the cake itself, gather all-purpose flour, baking powder, baking soda, and salt. You will also need ground cinnamon and pumpkin pie spice for that signature autumn aroma. Canola or vegetable oil provides supreme moisture, while large eggs add structure and richness. Both brown sugar and granulated sugar create the perfect sweet base. Don’t forget canned pumpkin puree and pure vanilla extract to enhance the overall taste.

The tangy cream cheese frosting requires full-fat brick cream cheese, softened to room temperature for smoothness. Unsalted butter, also at room temperature, ensures a creamy texture. Confectioners’ sugar gives the frosting its fluffy, stable consistency. Pure vanilla extract is a classic flavor pairing, and a pinch of salt balances the sweetness beautifully.

Notes & Substitutions

• Pumpkin Pie Spice: Feel free to use a store-bought blend or your own homemade version. This adds rich, warm flavors to the pumpkin spice cake.
• Oil: For a slightly lighter cake, substitute up to half of the oil with unsweetened applesauce. This maintains moisture without adding too much fat.
• Pumpkin Puree: Use an entire 15-ounce can of pumpkin puree, ensuring it is 100% pumpkin and not pumpkin pie filling. If using fresh pumpkin puree, blot it first to remove excess moisture.
• Butter vs. Oil: While butter adds flavor, oil is superior for achieving maximum moisture and a tender crumb in this particular cake.

Equipment

You don’t need fancy tools to make this delightful pumpkin spice cake. Gather a 9×13 inch baking pan for the perfect single layer. You will need both large and medium mixing bowls for combining ingredients. A whisk or electric mixer makes light work of mixing the batters and frosting. A wire cooling rack is essential for cooling the cake evenly. Don’t forget your trusty measuring cups and spoons for accuracy. Finally, a rubber spatula or offset spatula will help spread the batter and frosting smoothly.

Instructions

Preheat your oven to 350°F (177°C) and prepare your 9×13-inch baking pan. Grease it thoroughly and lightly flour the bottom and sides. This step ensures your pumpkin spice cake releases cleanly.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Make sure these dry ingredients are well combined, then set the bowl aside.

In a separate medium bowl, whisk together the canola or vegetable oil, large eggs, brown sugar, granulated sugar, pumpkin puree, and pure vanilla extract. Continue whisking until these wet ingredients are fully combined and smooth.

Pour the wet ingredient mixture into the bowl of dry ingredients. Using a mixer or a whisk, combine them until just incorporated. Be careful not to overmix; stop as soon as no dry streaks remain. The batter for this amazing pumpkin spice cake will be thick. Overmixing cake batter can lead to excess gluten development, resulting in a tougher texture rather than a tender crumb. Learn more about the impact of overmixing on gluten development in baking.

Spread the cake batter evenly into your prepared 9×13-inch pan. Bake for 30-36 minutes. Baking times can vary depending on your oven, so keep a close eye on your cake. The cake is done when a toothpick inserted into the center comes out clean. If the top or edges start browning too quickly, loosely cover the cake with aluminum foil.

Remove the baked cake from the oven and place the entire pan on a wire rack. Allow the pumpkin cake to cool completely in the pan. To speed up cooling, you can place the cake in the refrigerator after about 45 minutes.

Now, it’s time to make the frosting. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter together on high speed until they are smooth and creamy.

Add 3 cups of confectioners’ sugar, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt to the cream cheese mixture. Beat on low speed for 30 seconds to incorporate the sugar, then switch to high speed and beat for 2 minutes until the frosting is light and fluffy. If you prefer a slightly thicker frosting for your pumpkin spice cake, add the extra 1/4 cup of confectioners’ sugar.

Once the cake is completely cool, spread the fluffy cream cheese frosting evenly over the top. Refrigerate the frosted cake for at least 30 minutes before serving. This chilling time helps the frosting set and makes cutting clean, perfect slices much easier.

Cover any leftover pumpkin cake tightly and store it in the refrigerator. It will stay fresh and delicious for up to 5 days.

Pro Tips for Perfect Pumpkin Spice Cake

• Measure Flour Accurately: Always spoon and level your all-purpose flour. Scooping directly can pack too much, resulting in a dense cake.
• Room Temperature Ingredients: Ensure all cold ingredients, especially eggs, butter, and cream cheese, are at room temperature. This helps them combine smoothly. Properly emulsified room temperature ingredients contribute to a smoother batter and a more uniform texture in your baked goods. For more on this, check out this guide on the science behind room temperature ingredients in baking.
• Avoid Overmixing: Mix the cake batter only until no dry streaks remain. Overmixing develops gluten, leading to a tougher pumpkin spice cake.
• Prevent Over-Browning: If the top browns too quickly, loosely tent the cake with aluminum foil during baking.
• Cool Completely: Always cool the cake entirely before frosting. Warm cake will melt the cream cheese frosting, causing it to slide off.
• Set the Frosting: Refrigerate the frosted cake for at least 30 minutes before slicing. This sets the frosting and ensures neat, clean cuts.
• Use Full-Fat Cream Cheese: Opt for full-fat brick cream cheese, not spreadable cream cheese from a tub. This provides the best texture and stability for your frosting.
• Adjust Frosting Thickness: If your frosting is too thin, gradually beat in more confectioners’ sugar until it reaches your desired consistency.

Serving, Storage, and Variations

Serving Suggestions

Serve this delightful pumpkin spice cake chilled directly from the refrigerator or allow it to come to room temperature for about 15-20 minutes for a softer frosting. For a festive touch, garnish your slices with fall-themed sprinkles or small edible pumpkin candies. A dollop of freshly whipped cream alongside each slice complements the rich flavors beautifully. You can also dust the top lightly with extra cinnamon or pumpkin pie spice just before serving.

Storage Instructions

Store any leftover cake tightly covered in an airtight container in the refrigerator for up to 5 days. If you’ve baked an unfrosted pumpkin spice cake, you can wrap it tightly in plastic wrap and then foil, freezing it for up to 3 months. Thaw overnight in the refrigerator before frosting. A frosted cake can also be frozen; place it on a baking sheet until the frosting is firm, then wrap tightly and freeze for up to 1 month. Thaw in the refrigerator.

Variations

• Pumpkin Spice Cupcakes: Pour the batter into cupcake liners, filling each about two-thirds full. Reduce the bake time to approximately 18-22 minutes, or until a toothpick comes out clean.
• Pumpkin Spice Bundt Cake: Adapt the recipe for a Bundt pan. Bake time will be longer, typically 50-60 minutes. Ensure your Bundt pan is thoroughly greased and floured.
• Layer Cake: For a grander presentation, bake this recipe in two 9-inch round cake pans. Reduce the baking time to about 25-30 minutes. Once cooled, stack and frost for a beautiful layer cake.
• Flavorful Add-ins: Fold in 1 cup of mini chocolate chips, chopped pecans, or walnuts into the batter just before pouring it into the pan.
• Alternative Frostings: While cream cheese frosting is classic, consider a brown butter frosting or a simple vanilla buttercream for a different flavor profile.

FAQs

Conclusion

We hope you thoroughly enjoy creating and savoring this supremely moist and wonderfully spiced pumpkin spice cake. It is truly effortless to prepare, making it a perfect baking project for any beginner or experienced baker alike. This recipe offers the ultimate fall dessert indulgence, promising comforting flavors and a delightful texture. We encourage you to share your delicious pumpkin spice cake creations with friends and family, making every autumn moment a little sweeter.

Pumpkin Spice Cake Recipe

This irresistible pumpkin spice cake is a delightful treat, featuring a moist pumpkin cake base and topped with a luscious cream cheese frosting, perfect for any occasion.

• 9×13-inch baking pan
• Large bowls
• Handheld or stand mixer
• Wire rack
• Paddle or whisk attachment
• Toothpick
• Aluminum foil (optional)

Cake

• 2 cups all-purpose flour ((250g) (spooned & leveled))
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice (store-bought or homemade)
• 1 cup canola or vegetable oil ((240ml))
• 4 large eggs
• 1 cup packed light or dark brown sugar ((200g))
• 1/2 cup granulated sugar ((100g))
• 1 can pumpkin puree ((15 ounce))
• 1 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting

• 8 ounces full-fat brick cream cheese ((226g), softened to room temperature)
• 1/2 cup unsalted butter ((8 Tbsp; 113g), softened to room temperature)
• 3 cups confectioners’ sugar ((360g), plus an extra 1/4 cup if needed)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Cake Preparation & Baking

1. Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
2. Whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice) in a large bowl. In a separate bowl, whisk the wet ingredients (oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract) until combined, then add to the dry ingredients and mix well.
3. Spread the thick batter into the prepared pan and bake for 30-36 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover with aluminum foil if the top or edges brown too quickly.
4. Remove the cake from the oven and cool completely on a wire rack. To speed cooling, place the cake in the refrigerator after about 45 minutes.

Make the Frosting & Serve

1. For the frosting, beat the softened cream cheese and butter on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, and salt, then beat on low speed for 30 seconds before switching to high speed for 2 minutes. Add an extra 1/4 cup of confectioners’ sugar if a thicker frosting is desired.
2. Spread the frosting on the completely cooled cake and refrigerate for 30 minutes before serving to help it set and make cutting easier. Store leftover cake tightly covered in the refrigerator for up to 5 days.

If the top or edges of the cake are browning too quickly, loosely cover with aluminum foil. Refrigerating the cake after 45 minutes helps to speed up the cooling process. Add an extra 1/4 cup of confectioners’ sugar for a thicker frosting, if desired. Refrigerate the frosted cake for 30 minutes before serving to help set the frosting and make cutting easier. Cover leftover cake tightly and store in the refrigerator for up to 5 days.