Moist Pumpkin Cake Recipe

Pumpkin Cake slice on a marble coaster with the whole cake and orange pumpkins in the background.

5 from 1 vote

This pumpkin cake is moist, perfectly spiced, and layered with fluffy cream cheese frosting. Soft pumpkin layers with warm fall spices and tangy sweet frosting - the ultimate autumn dessert that tastes even better the next day.

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Prep Time 20

Cook Time 35

Cooling & Chilling Time 1 10

Total Time 2 5

Servings:12 slices

Course:Cake, Dessert

Cuisine:American, Comfort Food

Calories:445kcal

Cost:$12.00

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake:

2 ½ cups all-purpose flour Spoon and level for accuracy
2 teaspoons baking powder Fresh for best rise
1 teaspoon baking soda Don't substitute
2 teaspoons ground cinnamon Quality spices matter
1 teaspoon ground ginger For warm spice flavor
½ teaspoon ground nutmeg Freshly ground is best
¼ teaspoon ground cloves Adds depth
½ teaspoon salt For flavor balance
1 cup granulated sugar Standard white sugar
½ cup brown sugar Packed measurement
1 cup vegetable oil Or melted coconut oil
4 large eggs Room temperature
1 can (15 oz) pumpkin puree Not pumpkin pie filling
2 teaspoons vanilla extract Pure vanilla

For the Frosting:

16 ounces cream cheese Softened to room temp
½ cup unsalted butter Softened to room temp
4 cups powdered sugar Sifted for smoothness
2 teaspoons vanilla extract Pure vanilla
2 tablespoons heavy cream For spreadable consistency

Equipment

2 9-inch round cake pans For baking the cake layers
2 Large mixing bowls One for dry, one for wet ingredients
1 Electric mixer To make smooth cream cheese frosting
1 Whisk For mixing dry ingredients
1 Wire cooling racks To cool cake layers completely

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

Serving: 140gCalories: 445kcalCarbohydrates: 62gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 48gVitamin A: 4200IUVitamin C: 2mgCalcium: 65mgIron: 1.8mg

Notes

The secret to perfect pumpkin cake is using room temperature cream cheese and butter for the frosting. Chill the assembled cake for 30 minutes before slicing for clean cuts. This cake tastes even better the next day as the flavors meld together beautifully.