Pumpkin Cake

5 from 5 votes

This moist pumpkin cake has a delicious pumpkin flavor, is filled with warming spices, and is topped with a luscious cream cheese frosting, creating a crowd-pleasing dessert that is perfect for any Fall occasion.

Prep Time10

Cook Time35

Cooling20

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

9x13 pan

Ingredients

For the Cake

1½ cups granulated sugar
3 large eggs room temperature
15 ounces pumpkin puree not pumpkin pie filling
1 cup canola oil or melted and cooled coconut oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon iodized salt
2½ teaspoons pumpkin pie spice

Cream Cheese Frosting

½ cup unsalted butter softened
8 ounces cream cheese softened
1 teaspoon vanilla extract
2½ cups powdered sugar sifted (+ ½ cup more if needed)
1 tablespoon milk + more to thin if needed

US Customary - Metric

Instructions

For the Pumpkin Cake

Position a rack in the middle of the oven and preheat to 350℉ (175℃). Grease a 9x13 baking dish with butter or cooking spray and set aside.
Over a large mixing bowl, sift 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon iodized salt, and 2½ teaspoons pumpkin pie spice. Give the dry ingredients a quick whisk to combine.
In a separate medium mixing bowl, whisk together 1½ cups granulated sugar, 3 large eggs, 15 ounces pumpkin puree, 1 cup canola oil, and 1 teaspoon vanilla extract.
Slowly fold the wet ingredients into the dry ingredients, stirring gently with a spatula to just combine, or until no flour pockets remain. Be careful to not overmix or your cake will be tough.
Pour the pumpkin cake mixture into the prepared pan and spread the cake batter out evenly with the spatula.
Bake for 28-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. I recommend checking at 28 minutes and adding bake time if needed. See recipe notes for more detail on variation.
Remove from the oven and let cool completely before icing the cake.

For the Icing

In a large bowl, beat ½ cup unsalted butter and 8 ounces cream cheese together until creamy and smooth. Add 1 teaspoon vanilla extract and 1 tablespoon milk and quickly beat again.
Add 2½ cups powdered sugar and beat on low speed until smooth. If needed, add up to 1 tablespoon of additional milk and ½ cup of powdered sugar, a little at a time until you reach the desired consistency. You are looking for a thick frosting that is easily spreadable.
Spread the frosting over the cooled cake.
You can serve the pumpkin cake immediately once frosted OR refrigerate it for 12 hours prior to serving, which I find gives you a more flavorful result.

Video

Notes

Halving the Recipe: This cake can be halved and baked in an 8x8-inch cake pan. Bake time remains between 28-35 minutes.

Bake Time: The exact bake time will be dependant upon if you used a glass or metal cake pan and your oven. Check the cake after 28 minutes, if the cake jiggles in the center set the timer for an additional 5 minutes and then check again. If the cake looks set, test it with a toothpick. If the toothpick is dry remove the cake from the oven. If the toothpick is wet bake, continuing baking, checking in 2 minute intervals.

In Place of Pumpkin Pie Spice: Use 2 teaspoons cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon each ground nutmeg, ground allspice, and ground cloves.

If Using Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out 1 ⅞ cup of the strained pumpkin puree to use in place of the 15 ounces of canned pumpkin puree.

Storage: Tightly cover the cooled, iced cake and store it in the refrigerator for up to 4 days.

Nutrition