This perfect Pumpkin Cake uses the same batter as my irresistibly moist and fluffy Pumpkin Cupcakes to create the best pumpkin cake you’ll ever try. The crumb is tender and soft, bursting with pumpkin spice, and when topped with a silky cream cheese frosting it becomes an easy, crowd-pleasing dessert.

If you’re clinging to Fall, a slice of this pumpkin cake is the perfect way to prolong the season. It’s equally welcome at Thanksgiving as it is any other time of year—rich pumpkin flavour, warm spices, and a moist, tender texture that keeps well for days.

Why You’ll Love This Pumpkin Cake

This is my go-to pumpkin cake base. I use it for cupcakes, sheet cakes, and layered cakes because it reliably produces a light, moist crumb and exceptional pumpkin flavour. Key benefits:

1. Generous pumpkin flavour: The recipe calls for two full cups of pumpkin purée, so the pumpkin taste is pronounced and satisfying.
2. Balanced spices: Pumpkin purée is complemented with pumpkin spice and cinnamon for a warm, aromatic profile without overpowering the cake.
3. Long-lasting moisture: The combination of oil, brown sugar, and buttermilk keeps the cake tender and moist, even the next day.

Ingredients in Pumpkin Cake

The cake uses straightforward pantry staples. Here’s a summary of the main ingredients and why they matter:

1. All-purpose flour: Gives structure while keeping the crumb light; cake flour isn’t necessary.
2. Pumpkin spice and cinnamon: Essential for that classic pumpkin dessert flavour. If you don’t have pumpkin spice on hand, use the substitute in the notes below.
3. Baking powder and baking soda: Together they give the cake a reliable rise and a tender texture.
4. Salt: Balances the sweetness so the cake isn’t cloying.
5. Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. Measure two cups for the recipe and freeze any leftover purée for smoothies or lattes.
6. Eggs: Provide structure and lift; unlike some cookie recipes, this cake benefits from the added support of eggs.
7. Vanilla: Enhances the overall flavour.
8. Vegetable oil: Keeps the cake moist for days.
9. Brown and white sugar: Brown sugar adds depth and extra moisture thanks to its molasses content, while a bit of granulated sugar balances sweetness.
10. Buttermilk: Contributes to a soft, tender crumb and a subtle tang that brightens the flavors.

How to Make Pumpkin Cake

Bring all ingredients to room temperature before you start. The process is simple and forgiving:

1. Whisk the dry ingredients together in a bowl.
2. In a separate large bowl, combine the wet ingredients until smooth.
3. Fold the dry ingredients into the wet mixture and stir until just combined.

The batter mixes up quickly—use a whisk for small batches or a hand mixer if you prefer. Divide the batter among four 8-inch pans (bake two at a time if you only have two pans). Each layer bakes for about 20–23 minutes; a toothpick should come out clean. Let the layers cool completely before frosting.

Cream Cheese Frosting

Pumpkin, carrot, banana, or red velvet cake—these classics all pair beautifully with cream cheese frosting. For this layered pumpkin cake I use a stable, silky cream cheese frosting that holds up well for piping and decorating.

To ensure the frosting pipes cleanly, I replace some butter with shortening and use a larger quantity of powdered sugar, which makes it firm enough for decorative work. If you only want to spread frosting rather than pipe a design, feel free to halve the frosting recipe.

How I Decorated This Cake

After stacking and filling the layers, I applied a thin crumb coat, chilled it briefly, then added a thicker layer of frosting on top. I smoothed the sides with a bench scraper and used a piping bag fitted with a large star tip to pipe upward swoops in vertical sections around the cake for a textured finish.

To finish, I sprinkled chopped toasted pecans in the center and placed a few mellowcreme pumpkin candies on top to hint at the cake’s flavor. The result is festive and inviting without being fussy.

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Let’s get baking!

Pumpkin Cake with Cream Cheese Frosting

Yield:
12-14 servings

Prep Time:
20 minutes

Cook Time:
20 minutes

Additional Time:
1 hour

Total Time:
1 hour 40 minutes

This pumpkin cake features a light, tender crumb and a strong pumpkin spice profile. Paired with a stable, silky cream cheese frosting, it makes an impressive yet easy layered cake for any occasion.

Ingredients

Pumpkin Cake:

• 3 cups All purpose flour
• 1 tablespoon pumpkin spice*
• 2 teaspoon ground cinnamon
• 1 tablespoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon salt
• 2 cups canned pumpkin purée
• 4 large Eggs, room temperature
• 2 teaspoon Pure Vanilla Extract
• 1 cup Vegetable oil
• 1 and ½ cups light brown sugar, packed
• ½ cup granulated Sugar
• ⅔ cup buttermilk, room temperature

Cream Cheese Frosting:

• ¾ cup unsalted butter, room temperature
• ¼ cup vegetable shortening (preferably high-ratio)
• 2 (8 ounce) packages (16 oz.) cream cheese, softened to room temperature
• 10 cups powdered sugar, sifted (halve if you prefer a softer spreadable frosting)
• 1 tablespoon Pure Vanilla Extract
• ¼ teaspoon salt
• Toasted pecans (for garnish)
• Mellowcreme Pumpkins (optional garnish)

Instructions

For the Pumpkin Cake:

1. Preheat the oven to 350°F (177°C). Grease two to four 8-inch round pans and line the bottoms with parchment. Set aside.
2. In a medium bowl, sift or whisk together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
3. In a large bowl, whisk the pumpkin purée, eggs, vanilla, oil, brown sugar, granulated sugar, and buttermilk until smooth. Use a hand mixer on medium speed if you prefer.
4. Fold the dry ingredients into the wet mixture and mix until just combined and smooth. Avoid overmixing.
5. Divide the batter evenly among four pans. If you only have two pans, bake two layers first and keep the remaining batter covered while the first batches bake.
6. Bake 20–23 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a stand mixer bowl, beat the butter, shortening, and cream cheese on medium speed until very pale and fluffy, about 5–6 minutes.
2. Scrape the bowl and add the powdered sugar one cup at a time, mixing on low after each addition until incorporated.
3. Add the vanilla and salt and beat until smooth, then increase speed to medium-high and whip for 5–7 minutes until light and fluffy.

Assembly:

1. Place one cake layer on your serving plate or cake board and spread about 1 cup of frosting evenly on top.
2. Repeat with remaining layers, placing the final layer top-side down if desired for a flatter top.
3. Apply a thin crumb coat of frosting to the whole cake to lock in crumbs, then chill briefly.
4. Spread a thicker layer of frosting on top and smooth with a long spatula. Use a bench scraper to tidy the sides.
5. Optionally mark 3–4 inch vertical sections around the cake with a ruler, then pipe decorative swoops in each section from bottom to top using a large star tip.
6. Garnish with chopped toasted pecans and a few pumpkin candies if you like. Slice and enjoy.

Notes

1. Pumpkin Spice Substitute: If you don’t have pumpkin spice, blend: 1½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground cloves, and ¼ tsp ground allspice.
2. Frosting Tip: If you don’t need to pipe decorations, halve the frosting quantities and spread it as a soft, creamy layer instead.

Nutrition Information:

Yield: 14
Serving Size: 1

Amount Per Serving:
Calories: 768Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 84mgSodium: 465mgCarbohydrates: 118gFiber: 2gSugar: 93gProtein: 6g

BON APPÉTIT!

Love, Dedra

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