Description
This Ultimate Pumpkin Cake Recipe is the perfect fall dessert, combining moist pumpkin cake layers spiced with cinnamon, ginger, and nutmeg, and topped with a rich cream cheese frosting. Whether you’re serving it for Thanksgiving or enjoying a cozy weekend treat, this cake is sure to impress! The blend of warm spices and sweet pumpkin flavors makes this cake irresistibly delicious, while the creamy frosting adds a touch of indulgence. It’s easy to make and versatile enough for any occasion. Plus, with simple ingredient substitutions, you can make it gluten-free, dairy-free, or with extra healthy add-ins!
Ingredients
For the Cake:
- 2 cups all-purpose flour (or gluten-free flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup pumpkin puree (fresh or canned)
- 1 cup vegetable oil (or melted butter for a richer taste)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk (or buttermilk for a tangy flavor)
- Optional Add-ins:
- ½ cup chopped pecans or walnuts
- ½ cup raisins or cranberries
- 1 tbsp orange zest (for a citrusy touch)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust to desired sweetness)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (for consistency, optional)
Instructions
Step 1: Prepare the Oven and Pans:
Preheat your oven to <strong>350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper to ensure easy release. You can also use a bundt pan or a 13×9-inch baking dish if preferred.
Step 2: Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this aside.
Step 3: Combine the Wet Ingredients:
In a large bowl, using an electric mixer, beat the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy, about 2-3 minutes on medium speed.
Step 4: Add Dry Ingredients to Wet:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start by adding one-third of the dry mixture, then half the milk, and repeat until everything is fully incorporated. Be sure to mix gently to avoid overworking the batter.
Step 5: Fold in Add-ins (Optional):
If you’re using add-ins like chopped pecans, raisins, or orange zest, gently fold them into the batter with a spatula.
Step 6: Bake the Cake:
Divide the batter evenly between the two cake pans. Smooth the tops with a spatula and bake for 25-30 minutes for round cakes or 40-45 minutes for a bundt cake. To check if it’s done, insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready.
Step 7: Cool the Cake:
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step ensures the cake layers are firm and ready for frosting.
Step 8: Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar, one cup at a time, until the frosting reaches your desired sweetness. Mix in the vanilla extract, and if needed, add heavy cream to adjust the consistency.
Step 9: Assemble the Cake:
Place one cooled cake layer on a serving plate. Spread a thick layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake evenly. Decorate with extra pecans, a dusting of cinnamon, or a drizzle of caramel sauce if desired.
Notes
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option: Use dairy-free cream cheese and a non-dairy milk alternative like almond milk.
- Storage: The cake can be stored at room temperature for up to 2 days or in the fridge for 5 days. Unfrosted cake layers can be frozen for up to 2 months.
- Optional Toppings: Add candied pecans, a light dusting of cinnamon, or pumpkin-shaped sprinkles for a festive touch. You can also drizzle with caramel for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts, Cakes
- Cuisine: American, Fall-inspired
Nutrition
- Calories: 420 kcal
- Sugar: 40g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg