Pumpkin spice cake is the ultimate fall dessert—moist, flavorful, and packed with warm spices. This recipe creates a beautifully tender cake, complemented by a rich cinnamon cream cheese frosting that melts in your mouth. Whether you’re celebrating a festive occasion or simply indulging in cozy flavors, this pumpkin spice cake is a must-try.
Looking for an easier version? Check out my pumpkin sheet cake recipe—just as delicious, but even simpler to make!
What Makes This Pumpkin Cake Special?
This cake stands out because of its perfect balance of pumpkin flavor and aromatic spices. The combination of cinnamon, ginger, nutmeg, allspice, and cloves ensures every bite is bursting with fall warmth. The moist texture is achieved with high-quality pumpkin puree, while the cinnamon-infused cream cheese frosting adds a luscious finishing touch.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 1/2 cups white sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 1/4 cups pumpkin puree (100% pure, not pumpkin pie filling)
- 1/3 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
Cinnamon Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 8 oz (1 block) cream cheese, cold
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
How to Make Pumpkin Cake
Step 1: Prepare the Oven and Pans
- Preheat oven to 320°F (160°C) fan-forced or 350°F (175°C) without a fan.
- Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift together flour, cornstarch, baking powder, baking soda, salt, and spices.
- Whisk to evenly distribute the ingredients. Set aside.
Step 3: Combine the Wet Ingredients
- In another bowl, whisk together sugar, eggs, oil, pumpkin puree, milk, vanilla extract, and vinegar until smooth.
Step 4: Mix the Batter
- Gradually fold the dry ingredients into the wet mixture, using a spatula.
- Stir gently until just combined. Do not overmix—this ensures a light and fluffy cake.
Step 5: Bake
- Divide batter evenly between the two prepared cake pans.
- Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
How to Make Cinnamon Cream Cheese Frosting
- Beat the butter on medium-high speed for 2 minutes until creamy.
- Gradually add powdered sugar in three batches, mixing on low speed.
- Add cream cheese, vanilla, and cinnamon and mix until smooth. Do not overmix to avoid a runny consistency.
How to Assemble & Decorate Pumpkin Cake
- Level the cooled cakes with a serrated knife for even layers.
- Place one cake layer on a stand and spread a generous amount of frosting on top.
- Place the second cake layer over it and frost the top and sides.
- Smooth the sides with a cake scraper and decorate with piped frosting swirls using a 1M star tip.
- Garnish with walnuts or crushed pecans for extra texture.
Expert Tips
- For a more intense spice flavor, let the batter sit for 10 minutes before baking.
- For a fluffier cake, sift the dry ingredients twice.
- Using fresh pumpkin puree? Make sure to drain excess moisture before adding it to the batter.
Storage & Make-Ahead Tips
- Without frosting: Store at room temperature in an airtight container for up to 3 days.
- With cream cheese frosting: Refrigerate in an airtight container for up to 5 days.
- Freezing: Wrap individual slices and freeze for up to 3 months.
Variations & Substitutions
- Make it vegan: Replace eggs with flax eggs and use dairy-free milk and vegan cream cheese.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Alternative frostings: Swap cream cheese frosting for whipped cream, caramel drizzle, or maple glaze.
Frequently Asked Questions (FAQs)
Why is my pumpkin cake too moist and dense?
This can happen if there’s too much liquid in the batter. Reduce the pumpkin puree or milk, especially when using fresh pumpkin.
Can I use store-bought pumpkin spice instead of individual spices?
Yes! Replace the individual spices with 2 1/2 teaspoons of pumpkin spice blend.
What pairs well with pumpkin cake?
Try serving with vanilla ice cream, caramel sauce, or toasted pecans for extra indulgence.
How can I make cupcakes instead of a cake?
Use the same batter but divide it into lined cupcake tins and bake for 18–20 minutes.
Conclusion
This pumpkin spice cake is the perfect fall dessert, offering warmth, spice, and an irresistibly moist texture. The cinnamon cream cheese frosting complements it beautifully, making it an all-time favorite. Whether you’re making it for Thanksgiving, a holiday gathering, or just because, this cake will impress everyone.
Tried this recipe? Leave a rating & share your creations! Happy baking! 🎃