Pumpkin Spice Cake
Pumpkin Spice Cake is a cozy, soft treat full of warm flavors like cinnamon, nutmeg, and cloves that remind me of crisp autumn days. The pumpkin keeps the cake moist…
Tip: save now, cook later.Pumpkin Spice Cake is a cozy, soft treat full of warm flavors like cinnamon, nutmeg, and cloves that remind me of crisp autumn days. The pumpkin keeps the cake moist and tender, while the spices add that perfect touch of fall magic in every bite.
I love making this cake when the weather starts to cool down because it fills the whole house with a comforting, spicy aroma. Sometimes, I like to add a simple cream cheese frosting on top—it’s creamy and tangy, and balances the sweetness really well. It’s also a crowd-pleaser at fall gatherings or just as a special snack with a cup of tea.
One of my favorite things about this cake is how easy it is to make but feels special enough for holiday celebrations or anytime you want to bring some cozy vibes into your day. I always look forward to sneaking a slice fresh out of the oven when it’s still a little warm—it’s like a big warm hug in cake form.
Key Ingredients & Substitutions
Pumpkin puree: Using canned pumpkin puree makes this cake moist and tender. If fresh, roast and blend pumpkin until smooth, but canned is much easier and consistent.
Spices: Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin spice flavor. You can adjust these to taste or use a pre-made pumpkin spice blend.
Sugars: Combining granulated and brown sugar adds sweetness and a slight molasses note. Brown sugar helps keep the cake moist.
Oil: Vegetable oil keeps the cake wonderfully soft. You can substitute light olive oil or melted coconut oil for a different nuance but avoid strong-flavored oils.
Cream cheese frosting: The tangy cream cheese pairs beautifully with the spiced cake. For a dairy-free option, use vegan cream cheese and butter substitutes.
How Do You Get a Moist and Tender Pumpkin Spice Cake?
Moisture and tenderness are key with pumpkin cake. Here’s what I do:
- Use oil instead of butter—oil stays liquid at room temp and keeps cakes moist.
- Add a good amount of pumpkin puree; it adds moisture and flavor.
- Mix dry and wet ingredients carefully—don’t overmix, or the cake gets tough.
- Bake at 350°F and test with a toothpick near the end to avoid overbaking.
These simple steps make sure your cake stays soft and delicious.
Equipment You’ll Need
- Two 8-inch round cake pans – perfect for baking even layers that stack nicely.
- Mixing bowls – at least one large and one medium to keep wet and dry ingredients separate.
- Whisk and hand mixer – whisk dry ingredients smoothly, then use a hand mixer for the batter and frosting.
- Spatula – helps scrape the bowl clean and spread the frosting evenly.
- Cooling rack – lets your cake cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the batter for extra crunch and nuttiness.
- Mix in 1 cup of chocolate chips for a sweet contrast to the spices.
- Swap pumpkin puree for sweet potato puree for a slightly different flavor but same moisture.
- Replace cream cheese frosting with maple buttercream for a rich, autumn-inspired twist.
Pumpkin Spice Cake with Cream Cheese Frosting and Caramel Drizzle
Ingredients You’ll Need:
For the Pumpkin Spice Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice (optional)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
For the Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
For Garnish:
- Chopped walnuts or pecans
How Much Time Will You Need?
This whole pumpkin spice cake recipe will take about 15 minutes to prep, 30-35 minutes to bake, and around 1 hour for cooling and frosting. So, expect roughly 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy cake removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. This combines all your spice flavors evenly throughout the batter.
3. Combine the Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well mixed. Add the eggs, one by one, beating well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is smooth.
4. Bring It All Together
Gradually add the dry ingredients into the wet pumpkin mixture. Mix just until combined—mixing too much can make the cake dense instead of tender.
5. Bake the Cake
Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes. Check with a toothpick in the center — it should come out clean when the cake is done.
6. Cool Completely
Let the cakes cool for about 10 minutes in the pans, then transfer them to a wire rack to cool all the way. This stops the cake from becoming soggy.
7. Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until fluffy. Stir in vanilla extract and cinnamon if you like a touch more spice.
8. Put the Cake Together
Place one cake layer on your serving plate and spread a thick layer of frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting.
9. Add the Finishing Touches
Drizzle caramel sauce over the cake, letting it drip down the sides. Sprinkle chopped walnuts or pecans on top to add a crunchy texture and nutty flavor.
10. Serve and Enjoy!
Slice your pumpkin spice cake, serve it with your favorite warm drink, and savor the moist, warmly spiced flavors paired with creamy frosting and sweet caramel goodness. It’s the perfect treat for a cozy autumn day or special occasion!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Roast and puree fresh pumpkin before measuring 1 1/2 cups for the recipe. Just make sure it’s smooth and not watery to keep the cake moist.
How Should I Store Leftover Cake?
Store leftover pumpkin spice cake in an airtight container in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best flavor and texture.
Can I Make the Cake Ahead of Time?
Absolutely! Bake the cake layers and prepare the frosting a day ahead. Store them separately in the fridge and assemble just before serving to keep everything fresh.
What Can I Substitute for the Caramel Drizzle?
If you prefer, you can skip the caramel or substitute with a simple chocolate ganache or maple syrup drizzle for a different but delicious twist.
