Homemade Pumpkin Cake: Warm Fall Flavors in Every Bite

It’s Fall, Y’all! Is there anything better than the warm, comforting flavors of pumpkin and spice on a crisp autumn day? This pumpkin cake recipe captures the essence of fall in every delicious bite. It’s the perfect dessert for gatherings or cozy nights at home. Don’t overmix the batter! This will make sure you have a light and airy texture.

This easy-to-follow recipe delivers a classic fall flavor combination with moist pumpkin cake and luscious cream cheese frosting. It’s one of my favorite fall cake recipes.

Pumpkin Cake

A beautifully spiced, moist pumpkin cake perfect for special occasions, with layers of creamy frosting.

Prep Time 20

Cook Time 30

Total Time 50

Serving Size slices

Ingredients

Cake

2 cups sugar
1 cup vegetable oil
2 cups pureed pumpkin 1 [15 oz] can
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg

Frosting

3/4 cup melted butter salted, or add a pinch of salt
12 ounces cream cheese softened
8-10 cups powdered sugar depending on how sweet you want it
2 teaspoons vanilla extract

Instructions

Prep oven and pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
Mix sugar and wet ingredients. In a large bowl, beat together the sugar, vegetable oil, pumpkin puree, and eggs until smooth and well blended.
Mix dry ingredients. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg.
Combine. Gradually add the dry ingredients to the wet ingredients, mixing until incorporated. Do not overmix.
Bake. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Frosting. In a medium bowl, beat together the melted butter and cream cheese until smooth. Gradually add the powdered sugar and continue to beat until the frosting is creamy and smooth. This recipe uses a wide range of sugar, depending on how sweet you would like your frosting.
Assemble. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
Serve. Slice and enjoy!

Notes

Different Pan Sizes:
8-inch round pans: You can use two 8-inch round pans for thicker layers; bake for 28-33 minutes.
9×13-inch pan: To make this a single-layer sheet cake, use a 9×13-inch pan and bake for 30-35 minutes.

Cupcakes: For cupcakes, line a 24-cup muffin tin with liners and fill each 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

For perfectly even layers, pour the batter into each pan while it’s on a digital scale. Mine is usually about 760 grams per pan if I use 2 pans. This will vary depending on your egg size, how you measured your flour, etc. Be sure to zero out the weight of the pan itself.

The frosting makes enough to layer between 2 cakes and frost the top and sides. If you make a sheet cake, you’ll have some left over.

This is a family favorite in our home! Every fall, the scent of pumpkin and warm spices fills the kitchen, making it cozy and inviting. The combination of moist pumpkin cake and creamy frosting is simply irresistible. It’s the perfect way to celebrate the season and create memories with your family and friends.

This recipe is a must-try for any fall celebration. You can pair this cake with my free fall printables for a fun autumn party.

Cake Making Tips

For perfectly even layers, weigh your batter before pouring it into the pans. This ensures each layer bakes evenly and prevents one from being too thin or thick.
If you don’t have parchment paper, you can thoroughly grease and flour your pans. Make sure to get into all the corners and crevices to prevent sticking.
Let the cream cheese soften fully at room temperature before making the frosting. This will prevent lumps and give the frosting a smooth, creamy texture.
If your frosting is too thick, add a splash of milk or heavy cream, a tablespoon at a time, until it reaches your desired consistency.
To prevent crumbs from entering your frosting, apply a “crumb coat” by applying a thin layer to the entire cake and chilling it for 15-20 minutes before adding the final layer.
If you live above sea level, adjust the recipe for high-altitude baking.

Key Ingredients and Tools

A few simple tools and ingredients can make a big difference when baking this cake! Here are some to keep in mind:

Pureed Pumpkin. Make sure you’re using pure pumpkin puree, not pumpkin pie mix, which has added sugar and spices. Look for it in the canned goods aisle near the pie fillings. Pumpkin puree adds moisture and that classic fall flavor.
Digital Scale. While not essential, a digital scale will help you get even cake layers. Weigh your batter before pouring it into the pans for consistent results.
Room Temperature Ingredients. Bringing your eggs, butter, and cream cheese to room temperature before mixing helps create a light and fluffy cake and a smooth frosting.

With these tips, you can bake a delicious pumpkin cake that’s sure to impress!

Serving Suggestions

Serve with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a warm cup of coffee or tea.

Troubleshooting and Help

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade puree is a great option if you have fresh pumpkins on hand. Just make sure it’s smooth and well-drained before using it in the recipe.

I don’t have all the spices listed. Can I skip some or use a substitute?

You can play around with the spices—missing one or two will not drastically change the flavor. For convenience, you could also use a pre-made pumpkin pie spice blend.

Can I make this cake ahead of time?

Yes! This cake tastes even better the next day as the flavors have a chance to meld. Bake it a day or two in advance, store it well-wrapped at room temperature, and frost it just before serving.

I’m not a fan of cream cheese frosting. Any other suggestions?

If cream cheese isn’t your thing, try my simple vanilla cream filling or a brown butter frosting. Both would pair beautifully with the pumpkin cake.

If you have any more questions, please feel free to ask me.

Storing Leftovers

Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.
Refrigerator: If you’d rather have a chilled cake or want to extend its freshness, store it in the fridge for up to 5 days. Make sure it’s tightly wrapped to prevent it from drying out.
Freezing: This cake freezes well! Wrap individual slices or the whole cake tightly in plastic wrap and then again in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Remember: Always allow the cake to cool completely before storing or freezing to prevent condensation and sogginess.

I hope you enjoy this pumpkin cake. It’s a great way to enjoy the flavors of fall. The simple preparation, cozy spices, and irresistible frosting make it perfect for family gatherings or a special treat for yourself. Whether you’re baking for a crowd or just craving a taste of autumn, this recipe is sure to become a new favorite!

Homemade Pumpkin Cake: Warm Fall Flavors in Every Bite