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Pumpkin Spice Cake Recipe
Ash Tyrrell

Pumpkin Spice Cake Recipe

I make this pumpkin spice cake every single fall, and it never lasts more than a day in my house. I love that it comes together with simple pantry staples and one can of pumpkin puree, no fancy equipment required.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour – this is the base of the cake and gives it structure
  • 1 cup vegetable oil – oil is what keeps this cake so wonderfully moist
  • 1 can 15 oz pumpkin puree – use pure pumpkin, not pumpkin pie filling
  • 1 cup granulated sugar – balances the warm spice flavor
  • 4 large eggs – bind everything together and add richness
  • 2 teaspoons pumpkin pie spice – the heart of the flavor use a fresh jar if you have one
  • 1 teaspoon baking powder – helps the cake rise properly
  • 1 teaspoon baking soda – works with the baking powder for a light crumb
  • 1 teaspoon salt – rounds out the sweetness so the cake isn't flat tasting
  • 1 block 8 oz cream cheese, room temperature – the star of the frosting, use full fat for best texture
  • ½ cup unsalted butter room temperature – makes the frosting rich and spreadable
  • 2 ½ cups powdered sugar – sweetens the frosting and thickens it to the right consistency
  • ½ teaspoon vanilla extract – adds warmth and rounds out the frosting flavor

Method
 

  1. Start by preheating your oven to 350°F. Line a 9x13 inch baking pan with parchment paper so the cake lifts out cleanly later. I always spray the corners with a little cooking spray too, just to be safe, since pumpkin cake batter can be sticky along the edges.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisking the dry ingredients first helps distribute the leaveners evenly so you don't end up with a cake that rises unevenly. Set this bowl aside while you prepare the wet mixture.
  3. In a second bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree until just combined. I try not to overmix at this stage, since beating too much air into the eggs can change the texture of the finished cake. You want it smooth, not fluffy.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula or whisk. Stop as soon as you no longer see streaks of flour. Overmixing at this point is one of the easiest ways to end up with a dense, tough cake instead of a soft one.
  5. Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Every oven runs a little differently, so I always start checking a few minutes early just to be safe.
  6. Let the cake rest in the pan for about 10 to 15 minutes, then transfer it to a cooling rack. This is the step people skip, but frosting a warm cake will only melt your frosting into a puddle, so patience really pays off here.
  7. While the cake cools, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla extract, then beat again until the frosting is fluffy and free of lumps. An electric mixer makes this step much faster than doing it by hand.
  8. Once the cake is completely cool, spread the frosting evenly across the top using your spatula. Slice into squares and serve right away, or refrigerate until you are ready to enjoy it.

Notes

  • I always bring my cream cheese and butter to true room temperature before frosting, since cold cream cheese leaves lumps no matter how long you beat it.
  • I like to toast my pumpkin pie spice for about thirty seconds in a dry pan before adding it to the batter, since it wakes up the flavor a little more.
  • I never skip lining the pan with parchment paper, because it makes lifting the whole cake out for clean slicing so much easier.
  • I let my cake cool completely, even if it takes an hour, since a warm cake will melt the frosting and make a mess.
  • I use a fork to gently poke a few holes across the top of the cake before frosting, which helps the frosting settle in a bit for extra moisture.