Pumpkin Cake Recipe

This Easy Pumpkin Cake is our favorite, fluffy, moist and absolutely delicious pumpkin cake. It has a tender, moist and delicate crumb. The marshmallow-like whipped cream cheese frosting takes it over the top.

I invited my sisters and their families over for dinner this week and everyone really enjoyed it, especially the kids. I asked if they would be more likely to re-make this as a double decker fancy cake or an easy peasy sheet cake and the consensus was: EASY. Like 4 steps easy, including frosting!

If you aren’t a major pumpkin fan yet, you will be after trying this! We are quite smitten with this cake. It is on the regular rotation at our house in Autumn. Plus, it’s not overly sweet so there’s no avoiding that second helping ;).

This pumpkin sheet cake recipe was shared by one of my readers, Yulia. Thank you so much for sharing this treasure of a recipe with us! Some of our favorite recipes have been shared by our readers, like this persimmon bread. I love it when you all write in sharing your favorite recipes and tips. Those are my favorite kinds of emails! Thanks for thinking of me :).

2 cups all-purpose flour *measured correctly 1 1/2 cups granulated sugar 1 tsp baking soda (sifted to get rid of lumps) 2 tsp baking powder 2 tsp cinnamon 3 large eggs, room temp 1 cup oil (extra light olive oil, vegetable or corn oil will work) 1 can (15 oz) pumpkin puree (or make your own!)

Easy Pumpkin Cake Recipe

This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!

Prep: 15min

Total: 50min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 391 kcal, Carbohydrate 55 g, Protein 5 g, Fat 17 g, Saturated Fat 9 g, Cholesterol 82 mg, Sodium 172 mg, Fiber 2 g, Sugar 37 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour (*see note on measuring)
• 1 1/2 cups granulated sugar
• 1 tsp baking soda (sifted to get rid of lumps)
• 2 tsp baking powder
• 2 tsp cinnamon
• 3 large eggs (room temp)
• 1 cup oil (extra light olive oil, vegetable or corn oil will work)
• 15 oz pumpkin puree (can)
• 8 oz cream cheese (room temp, cut into quarters)
• 8 Tbsp unsalted butter butter (room temp)
• 1 cup powdered sugar
• 2 tsp vanilla extract
• Pecans to decorate (optional)

Instruction:

1. Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn’t eat them.
2. Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.

Pumpkin Cake

This is the BEST pumpkin cake I’ve ever had and I know you’ll feel the same way! It’s supremely moist, soft, rich, and spiced with pumpkin spice flavor.

Prep: 15min

Total: 4h

Yield: 12

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 2 teaspoons store-bought or homemade pumpkin pie spice*
• 1 cup (240ml) canola or vegetable oil*
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 (15 ounce) can pumpkin puree*
• 1 and 1/2 teaspoons pure vanilla extract
• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instruction:

1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
5. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
6. Cover leftover cake tightly and store in the refrigerator for 5 days.

Pumpkin Cake with Cream Cheese Frosting

Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved — the perfect fall treat for potlucks, bake sales, and holiday parties.

Prep: 15min

Total: 1h

Yield: 12 to 16

Nutrition Facts: servingSize , calories 417, Fat 20 g, Carbohydrate 58 g, Protein 4 g, Saturated Fat 12 g, unSaturated Fat , Sugar 44 g, Fiber 1 g, Sodium 229 mg, Cholesterol 96 mg

Ingredients:

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1½ sticks (¾ cup) unsalted butter, melted
• 1½ cups granulated sugar
• 4 large eggs
• 1 (15-oz) can 100% pure pumpkin
• 10 tablespoons unsalted butter, at room temperature
• 4 oz cream cheese, at room temperature
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 3¼ cups confectioners’ sugar

Instruction:

1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
3. In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
4. Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
5. In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners’ sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
6. Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.
7. Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.

The Best Pumpkin Cake

A classic pumpkin cake full of flavor and so easy to make.

Prep: 10min

Total: 55min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 229 kcal, Carbohydrate 54 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Sodium 170 mg, Fiber 2 g, Sugar 32 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 2/3 cup All Purpose Flour
• 1 1/4 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie puree but plain pureed pumpkin)
• 1/2 cup softened unsalted butter
• 1/2 cup warm milk (microwave for about 30 seconds)
• 2 large eggs (room temperature)
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp kosher salt ((or 1/8 tsp of table salt))

Instruction:

1. Pre heat your oven to 350 degrees
2. Grease and flour a round cake pan or loaf pan (this is when you grease your pan then add a couple tbsp of flour and coat the greased pan by turning the flour around your pan until it is all coated or follow my steps above on how to use parchment paper)
3. Grab 2 bowls. In the first bowl add your flour, spices, salt, baking powder and baking soda and set aside.
4. In your other bowl add your butter and sugar and cream it with a hand mixer until it is fluffy, about 2 minutes.
5. Next, add your eggs and mix well until it is incorporated.
6. Now add your pumpkin, vanilla and mix well.
7. Next, add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
8. Now add your warm milk and mix well into your batter.
9. Pour your batter into your prepared pan
10. If you are using a cake pan, bake for about 45-50 minutes or just until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your oven.If you are using a loaf pan, place loaf pan on a sheet tray (to prevent any leaks) and bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your oven.Do not over bake the pumpkin cake. A few crumbs on a toothpick when testing is ok. The cake will keep cooking a little while resting.
11. When done, remove from the oven and let cool for 15 minutes
12. Once cool, take a knife carefully around the edge and loosen the cake from the pan. Then invert it (place a plate on top and flip it over on to the plate) and let cool for another 15 minutes. If you used parchment paper just lift the sides of the parchment paper up and remove the cake from the pan.
13. Enjoy!

Easy Pumpkin Cake Recipe

FAQ

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