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This pumpkin cake is everything you want in a fall dessert. Soft, moist layers of spiced pumpkin goodness with fluffy cream cheese frosting in between. My mom made a version of this every Thanksgiving when I was growing up, and the smell of it baking still makes me think of cozy autumn afternoons.
It's not too sweet, perfectly spiced, and has that beautiful orange color that just screams fall. Whether you're celebrating Thanksgiving or just craving something seasonal, this easy pumpkin cake hits all the right notes.
Why You'll Love This Pumpkin Cake
This is the best pumpkin cake because it stays incredibly moist for days and tastes even better the next day. The cream cheese frosting is the perfect balance of tangy and sweet, and it complements the warm spices beautifully. My daughter says it's better than any bakery cake she's ever had, and my husband requests it every year for his birthday even though it's in July.
This pumpkin dessert is easy to make, uses simple ingredients, and looks impressive without any fancy decorating skills. Plus, it's perfect for Thanksgiving desserts, fall birthdays, or anytime you want something comforting and seasonal.
What You'll Need
Just gather some basic baking ingredients and a can of pumpkin puree. This is the kind of recipe that comes together quickly and doesn't require anything unusual.
Main Ingredients
- All purpose flour
- Granulated sugar
- Brown sugar
- Pumpkin puree
- Vegetable oil
- Eggs
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
- Vanilla extract
For the Cream Cheese Frosting
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Heavy cream
Optional Extras
You can add chopped pecans or walnuts to the batter for crunch, top with caramel drizzle for extra sweetness, or dust with cinnamon sugar before serving.
Check the recipe card for exact amounts and full instructions.
How to Make Pumpkin Cake
Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. This ensures all the spices are evenly distributed throughout the cake.
Combine Wet Ingredients
In another bowl, beat together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth and well combined. The mixture should be thick and glossy.
Make the Batter
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix or the cake will be dense. The batter should be thick but pourable.
Prepare Pans
Grease and flour two 9 inch round cake pans. Line the bottoms with parchment paper for easy removal. This step is crucial for getting perfect cake layers every time.
Q: Can I use fresh pumpkin instead of canned?
Yes, but canned pumpkin puree gives more consistent results and is less watery. If using fresh, roast and puree it, then drain excess liquid through cheesecloth before measuring.
Bake the Layers
Divide batter evenly between the prepared pans. Bake at 350°F for about 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks.
Make the Frosting
Beat softened cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and heavy cream. Beat until smooth and spreadable. This cream cheese frosting is what makes the whole cake special.
Assemble and Frost
Place one cooled cake layer on a serving plate. Spread a thick layer of cream cheese frosting on top. Add the second layer and frost the top and sides. Chill for at least 30 minutes before slicing for clean cuts.
Top Tip
Make sure your cream cheese and butter are at room temperature before making the frosting.
Cold ingredients won't blend smoothly and you'll end up with lumps.
Also, don't skip chilling the assembled cake before serving. It helps the frosting set and makes slicing so much easier.
My grandmother always said patience makes perfect cake, and she was absolutely right about this one.
Follow Aliana on Pinterest →Ingredient Substitutions & Variations
Use coconut oil instead of vegetable oil for a subtle flavor boost. Swap half the flour for whole wheat for a heartier texture. Make it into a pumpkin bundt cake by using a bundt pan and baking for 50 to 60 minutes. For pumpkin cake mix recipes, you can start with a spice cake mix and add pumpkin puree.
Storage & Reheating Instructions
Store this pumpkin cake covered in the refrigerator for up to 5 days. The cream cheese frosting needs to stay cold. Bring slices to room temperature before serving for the best flavor and texture. You can freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw overnight in the fridge before frosting.
What to Serve With Pumpkin Cake
This pumpkin cake is perfect on its own, but it's also amazing with a scoop of vanilla ice cream or a dollop of whipped cream on the side. We love serving it at Thanksgiving alongside pumpkin pie and apple crisp. It's also great for fall birthday parties, Halloween gatherings, or anytime you want a cozy seasonal dessert.
FAQs About Pumpkin Cake
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it's done. The edges should also start pulling away from the pan slightly.
Can I make this cake ahead of time?
Absolutely. Bake the layers up to 2 days ahead, wrap them well, and refrigerate. Frost the day you plan to serve it. Or frost the whole cake and refrigerate for up to 3 days.
Why is my cake dry?
Overbaking is usually the culprit. Check your cake a few minutes before the recommended time. Also, make sure you're measuring flour correctly by spooning it into the cup and leveling off.
Can I make this into cupcakes?
Yes. Fill cupcake liners two thirds full and bake at 350°F for 18 to 22 minutes. This recipe makes about 24 cupcakes. Frost when completely cool.
More Recipes You'll Love
If you love seasonal desserts like this, you'll want to try more of my fall cake flavors and pumpkin recipes Dessert collection. This pumpkin cake fits perfectly in the Thanksgiving desserts and pumpkin dessert categories where you'll find tons of cozy autumn treats. Try my Cinnamon Roll Cheesecake for an easier single layer option, or my pumpkin spice cupcakes when you need individual servings.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Moist Pumpkin Cake Recipe
Ingredients
Equipment
Method
- Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until all spices are evenly distributed throughout.
- Beat granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla in another bowl until smooth, thick, and glossy with no lumps remaining.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Don't overmix or cake will be dense. Batter should be thick but pourable.
- Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper for easy removal. Divide batter evenly between pans.
- Bake at 350°F for 30-35 minutes until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks.
- Beat softened cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and heavy cream. Beat until smooth and spreadable without lumps.
- Place one cooled layer on serving plate. Spread thick layer of frosting on top. Add second layer and frost top and sides completely. Chill 30 minutes before slicing.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Pumpkin Cake Recipe:
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