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| Made with pumpkin puree and a blend of fragrant spices, this cake has a soft texture and rich flavor. Photo: Magnific |
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There’s something about the first cool days of fall that makes a warm, spiced cake feel essential. This pumpkin spice cake is moist, tender, and full of cinnamon, ginger, nutmeg, and cloves. Real pumpkin puree keeps the crumb soft for days, and a tangy cream cheese frosting balances the sweetness. It comes together in one bowl with no mixer required, so it’s an easy bake for a weeknight treat, a holiday table, or a potluck.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour
Servings: 12
Yield: One 2-layer 8-inch cake
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- ¾ cup (180 ml) vegetable or canola oil
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- 8 oz (226 g) full-fat cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
Garnish
- ½ cup chopped toasted pecans or walnuts
- Extra cinnamon for dusting
Instructions
Step 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan, line the bottom with parchment paper, and grease the parchment.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
Step 3
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and slightly pale, about 1 minute. Whisk in the pumpkin puree, oil, and vanilla until fully blended.
Step 4
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula until just combined. A few small lumps are fine. Overmixing will make the cake tough.
Step 5
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top springs back lightly when touched.
Step 6
Let the cake cool in the pan on a wire rack for at least 1 hour. Frosting a warm cake will melt it and make it slide off.
Step 7
Beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar a little at a time, then the vanilla, cinnamon, and salt. Beat until light and fluffy, about 2 more minutes.
Step 8
Spread the frosting evenly over the cooled cake. Sprinkle with chopped nuts and a dusting of cinnamon, if using. Slice into 12 pieces.
Tips
- Make sure the can says “100% pumpkin puree.” Pumpkin pie filling is pre-sweetened and spiced and will throw off the recipe.
- Store covered in the refrigerator for up to 5 days, since the frosting contains cream cheese. Let slices sit at room temperature for 15 minutes before serving.
- To make a layer cake, divide the batter between two greased 8-inch round pans and bake for 25 to 30 minutes. Double the frosting for generous coverage.
- The unfrosted cake freezes well, wrapped tightly, for up to 3 months.
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Nutrition Information (Per Serving)
- Calories: 485 kcal
- Total Fat: 28 g
- Saturated Fat: 9 g
- Cholesterol: 75 mg
- Sodium: 330 mg
- Total Carbohydrates: 55 g
- Dietary Fiber: 1 g
- Total Sugars: 40 g
- Protein: 5 g
** Approximate values for 1 slice (1/12 of the cake) with frosting, without nuts.
Sensitivities: This recipe contains wheat flour. If you have gluten intolerance, use a 1:1 gluten-free baking flour. The recipe includes butter and cream cheese. You can substitute with dairy-free alternatives such as vegan butter and vegan cream cheese. This cake contains added sugars and may not be suitable for people who need to limit sugar intake.
Allergens: This recipe contains eggs. If you're allergic to eggs, use an egg substitute that works well for baking.
Note: Nutrition information may vary depending on the brand of ingredients used and any optional additions or substitutions.
