This Pumpkin Cake Recipe is more than just a dessert; it’s a celebration of autumn flavors. It’s incredibly moist, perfectly spiced, and features a luscious cream cheese frosting, optionally garnished with irresistible candied pecans. Get ready to bake your new favorite fall treat!
The Ultimate Moist Pumpkin Cake with Cream Cheese Frosting
Author’s Note
Crafting the Perfect Pumpkin Cake for Your Fall Cravings!
Every autumn, I embark on a delightful mission to perfect the quintessential pumpkin cake. For a while, after creating my beloved pumpkin carrot cake, I thought my experimentation was complete. However, as August arrived this year, the lure of creating an even more refined version was irresistible. My focus shifted to developing the ultimate stand-alone Pumpkin Cake – no carrots, just pure pumpkin goodness! Simultaneously, I was also exploring new flavors with my pumpkin whoopie pies, making it a truly pumpkin-filled season.
This dedication led to a Pumpkin Cake that exceeded all expectations. It turned out exactly as I had envisioned: wonderfully moist, perfectly sweet, brimming with warm spices, and elegantly finished with my signature luscious cream cheese frosting. This recipe truly checks every box for a perfect fall dessert and has quickly become a resounding favorite among everyone who has had the pleasure of tasting it!
Essential Ingredients for Your Perfect Pumpkin Cake
Creating an exceptionally moist and flavorful pumpkin cake begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect texture and the rich, warm spice profile we all crave in a fall dessert. Here’s a detailed look at what you’ll need, along with some helpful tips and substitutions to ensure your baking success.
| Ingredient | Why it’s essential & Tips for Success |
|---|---|
| Pumpkin Purée | Opt for canned pumpkin (like Libby’s®) for consistency. If using homemade purée, ensure it’s very thick and not watery; excess moisture can make your cake dense. |
| Brown Sugar | Both light and dark brown sugar work beautifully. Dark brown sugar will impart a richer, deeper molasses flavor, complementing the pumpkin and spices wonderfully. |
| Vegetable Oil | This is key for a truly moist cake, as it stays liquid at room temperature. You can easily swap it with canola oil, melted coconut oil, or even melted butter for a slightly different flavor profile. |
| Eggs | Using room temperature eggs helps them emulsify better with other ingredients, leading to a lighter, more uniform batter. For an egg-free version, flax eggs can be a suitable substitute. |
| Spices (Cinnamon, Cloves, Ginger, Nutmeg, Salt, Pumpkin Pie Spice) | This combination creates the signature warm, inviting flavor of pumpkin cake. If you don’t have all individual spices, a high-quality pumpkin pie spice blend can be used as a convenient substitute. Don’t forget the salt; it balances the sweetness and enhances all the other flavors. |
| Cream Cheese Frosting | The classic pairing for pumpkin cake! Its tangy sweetness perfectly complements the rich cake. For a delightful twist, consider a vanilla buttercream or a maple-flavored frosting. |
| Candied Pecans (Optional Garnish) | These add a wonderful crunch and extra layer of sweetness. Toasted walnuts or almonds are excellent alternatives, or you can skip the nuts entirely for a simpler finish. |
Featured Comment
“Awesome recipe! This cake is really delicious. Everyone loved it! It’s highly requested by my family. Making it again today. Thanks!”
– Lori
Step-by-Step Guide: How to Bake the Best Pumpkin Cake
Baking this delightful pumpkin cake is straightforward, and with these detailed steps, you’ll achieve a perfect result every time. Follow along to create a wonderfully moist and flavorful cake that will impress everyone.
Prepare Your Baking Environment
Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking. Generously grease and lightly flour a 10-inch Bundt pan. This crucial step prevents the cake from sticking and makes for easy release, preserving the cake’s beautiful shape.
Master the Batter: Mixing Wet and Dry Ingredients
In a large mixing bowl, combine the wet ingredients: pumpkin purée (make sure to drain any excess liquid if using fresh pumpkin), granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract. Beat these together with a hand mixer until the mixture is smooth and well blended. In a separate bowl, whisk together the dry ingredients: flour, baking soda, ground cinnamon, ground cloves, ground ginger, ground nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Finish by using a spatula to scrape down the sides of the bowl and ensure all ingredients are fully incorporated from the bottom up.
Bake to Perfection
Pour the prepared batter evenly into your greased and floured Bundt pan. Bake for 50–65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with only moist crumbs attached. The cake should also spring back gently when lightly touched. Once baked, remove the pan from the oven and allow the cake to cool in the pan on a wire rack for about 10 minutes. This resting period helps the cake firm up before you carefully invert it onto the cooling rack to cool completely. Patience here is key for a cake that holds its form.
Whip Up the Luscious Cream Cheese Frosting
While the cake is cooling, prepare your decadent cream cheese frosting. In a large bowl, beat room-temperature cream cheese and unsalted butter until smooth and creamy. Ensure both are at room temperature for the best consistency, preventing lumps. Gradually add powdered sugar, a touch of pumpkin pie spice, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and completely smooth. Taste and adjust sweetness or spice if desired.
Assemble and Garnish Your Masterpiece
Once the cake is completely cooled (this is vital; frosting a warm cake will result in a melty mess!), spread the luscious cream cheese frosting evenly over the top and sides. For an extra touch of elegance and crunch, garnish your pumpkin cake with chopped pecans – either plain or homemade candied pecans. Slice, serve, and enjoy the fruits of your labor!
Storage Tips for Your Delicious Pumpkin Cake
To ensure your pumpkin cake stays fresh and delicious for as long as possible, proper storage is essential. Here are some guidelines:
Cake Storage Best Practices
- Unfrosted Cake: An unfrosted cake will stay fresh and moist for 3-4 days at room temperature when stored in an airtight container. For extended freshness, you can refrigerate it, where it will last for about a week.
- Frosted Cake: If your cake has been frosted with cream cheese frosting, it must be refrigerated. Place it in an airtight cake carrier or cover it loosely with plastic wrap to prevent it from drying out, and refrigerate it the same day you make it. The frosting contains dairy and needs to be kept cold.
- Freezing for Future Enjoyment: You can easily freeze this Pumpkin Cake (without frosting) for up to 2 months. To do so, ensure the cake is completely cool, then wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- Thawing Instructions: When you’re ready to enjoy a frozen cake, simply thaw it at room temperature for 1-2 hours before applying the frosting. This method ensures the cake retains its wonderful moist texture.
Explore More Amazing Pumpkin Treats:
Desserts
Cake Mix Pumpkin Cookies
Cakes And Cupcakes
Pumpkin Poke Cake
Desserts
Healthy Pumpkin Bread
Desserts
Pumpkin Pecan Pie
Printable Recipe Card: The Ultimate Pumpkin Cake
Pin Recipe
Rating: 4.92 / 5 stars from 25 votes
Pumpkin Cake Recipe
By
Chelsea Lords
This moist, spiced Pumpkin Cake Recipe is topped with delicious cream cheese frosting (and optional candied pecans) is even better the next day—perfect for prepping ahead!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Recipe Video
Equipment
- 10-inch Bundt pan
- Hand mixer
- Cooling rack
Ingredients
- 1 (15-ounce) can pumpkin purée (approx. 1-3/4 cups, Libby’s recommended)
- 1-1/2 cups granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 4 large eggs, at room temperature
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (optional, if desiring extra spice)
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3 cups powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Chopped pecans (plain or candied), optional, for garnish
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease and lightly flour a 10-inch Bundt pan, ensuring every crevice is coated to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin purée (if using fresh or very wet pumpkin, make sure to drain any excess liquid), granulated sugar, light brown sugar, large eggs, vegetable oil, and vanilla extract. Beat these ingredients with a hand mixer on medium speed until they are thoroughly blended and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, ground ginger, ground nutmeg, and salt until well combined. This ensures the leavening agents and spices are evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet pumpkin mixture. Beat on low speed until just combined. Be careful not to overmix the batter; overmixing can develop the gluten too much, leading to a tough cake. Use a rubber spatula to gently fold in any remaining dry streaks from the bottom and sides of the bowl.
- Bake the Cake: Pour the smooth batter into the prepared Bundt pan. Bake for 50–65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The cake should also feel springy when lightly touched.
- Cooling Process: Once baked, remove the Bundt pan from the oven and place it on a wire rack to cool for 10 minutes. This allows the cake to set. After 10 minutes, carefully invert the cake onto the wire rack to cool completely. It’s crucial that the cake is entirely cool before frosting to prevent the frosting from melting.
- Prepare Cream Cheese Frosting: For the frosting, in a large bowl, beat the room-temperature cream cheese and unsalted butter with a hand mixer until smooth and creamy. Gradually add the powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat until the frosting is light, fluffy, and completely smooth.
- Frost and Serve: Once the pumpkin cake is fully cooled, generously spread the cream cheese frosting over the cake. Garnish with chopped pecans (plain or candied) if desired for an added texture and flavor dimension. Slice and serve this delightful autumn treat!
Recipe Notes
Candied Pecans: To elevate your cake, consider making your own candied pecans. You can find a fantastic Candied Pecans Recipe here.
Storage: An unfrosted cake can be kept at room temperature in an airtight container for 3-4 days, or refrigerated for up to a week. If the cake is frosted with cream cheese frosting, it must be refrigerated the same day it’s made due to the dairy in the frosting. For longer storage, freeze the unfrosted cake by wrapping it tightly in plastic wrap and then foil; it will keep for up to 2 months. Thaw at room temperature for 1-2 hours before frosting and serving.
Nutrition Information (Approximate Per Slice)
Calories: 692 kcal
Carbohydrates: 97g
Protein: 5g
Fat: 33g
Saturated Fat: 24g
Cholesterol: 99mg
Sodium: 400mg
Potassium: 69mg
Fiber: 1g
Sugar: 76g
Vitamin A: 407IU
Calcium: 32mg
Iron: 2mg
Nutrition information is automatically calculated and should be used as an approximation only.
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