Pumpkin Spice Cake is a cozy, sweet treat that feels like fall in every bite. It combines the warm flavors of pumpkin, cinnamon, nutmeg, and cloves all wrapped up in a soft, moist cake. The touch of spices really brings out the pumpkin’s natural sweetness, making it perfect for chilly afternoons or holiday gatherings.
I love baking this cake when the weather starts to turn cooler because it fills the kitchen with such a comforting aroma. One of my favorite things is pairing it with a simple cream cheese frosting – it adds just the right amount of tang to balance the sweetness. If you like, you can even sprinkle a little extra cinnamon on top for that extra cozy feel.
This cake is a real crowd-pleaser because it’s not too heavy but still feels special. I often slice it up for friends and family, and it never lasts long. It’s the kind of dessert that makes you want to grab a warm cup of tea and sit down for a good chat. I think you’ll find it just as comforting and easy to enjoy as I do!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is easy and consistent. You can use fresh cooked and mashed pumpkin, but it might be a bit wetter, so reduce other liquids slightly.
Spices: Cinnamon, nutmeg, cloves, and ginger bring the warm fall flavor. If you don’t have all, just use cinnamon and nutmeg – they’re the most important.
Vegetable Oil: This keeps the cake moist. You can swap with melted coconut oil or light olive oil for a different but still tender texture.
Buttermilk: Adds a subtle tang and helps with tenderness. If you don’t have it, add 1/4 cup milk plus 1 teaspoon lemon juice or vinegar and wait 5 minutes.
Cream Cheese Frosting: Classic for pumpkin cakes. Softened cream cheese and butter whip together to create that rich, tangy topping. For a lighter option, try Greek yogurt mixed with powdered sugar.
How Do You Get a Moist, Tender Pumpkin Cake Every Time?
Moisture is key in pumpkin spice cake. Here are some simple tips to nail it:
- Use oil instead of butter for a softer texture that stays moist longer.
- Don’t overmix the batter. Stir dry and wet ingredients until just combined to avoid a dense cake.
- Check the cake early when baking; a toothpick should come out with a few moist crumbs, not completely dry.
- Cool the cake in the pans for about 10 minutes, then move it to a wire rack so steam doesn’t make it soggy.
- Chill the cake before frosting to keep crumbs from mixing in and to help frosting spread smoothly.
Equipment You’ll Need
- Two 9-inch round cake pans – perfect for even baking and easy layering.
- Mixing bowls – a large one for wet ingredients and a medium one for dry helps keep things organized.
- Whisk and spatula – the whisk blends ingredients smoothly, and the spatula scrapes every bit of batter from the bowl.
- Electric mixer or hand mixer – makes frosting creamy and quick to prepare.
- Wire cooling rack – helps the cake cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add 1 cup chopped walnuts or pecans for a crunchy texture that pairs well with pumpkin.
- Mix in 1/2 cup mini chocolate chips to the batter for a touch of sweetness and surprise bites.
- Swap half the pumpkin puree with mashed sweet potato for a milder flavor and silky crumb.
- Use maple extract in the frosting instead of vanilla for a rich, fall-inspired twist I like on weekend treats.
How to Make Pumpkin Spice Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1/4 cup buttermilk
- 2 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Pumpkin seeds (pepitas)
- Brown sugar or cinnamon sugar for sprinkling
- Optional: caramel or spiced syrup drizzle
How Much Time Will You Need?
This cake takes about 20 minutes to prepare, 30-35 minutes to bake, and about 1 hour to chill after frosting. Overall, plan for roughly 1 hour 50 minutes from start to ready-to-serve deliciousness.
Step-by-Step Instructions:
1. Preparing the Cake Batter:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes won’t stick. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until the mixture is well blended.
Next, in a large bowl, whisk the oil, granulated sugar, and brown sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until everything is combined nicely.
Now it’s time to add the dry ingredients and buttermilk. Add them alternately to the pumpkin mixture, starting and ending with the dry mix. Mix just until combined — don’t overmix, or the cake might become dense.
2. Baking the Cake:
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake in your preheated oven for 30-35 minutes. Check doneness by inserting a toothpick in the center of each cake; when it comes out clean or with just a few crumbs, it’s ready.
Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting.
3. Making the Cream Cheese Frosting and Assembling the Cake:
While the cakes cool, prepare the frosting by beating the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar — a cup at a time — until you reach the sweetness and thickness you prefer. Mix in the vanilla extract and a pinch of salt for balance.
Once the cakes have completely cooled, spread a generous layer of frosting over one cake layer. Press the second layer on top, then cover the whole cake with frosting on top and around the sides.
For a lovely finishing touch, drizzle caramel or spiced syrup over the cake if you like. Sprinkle the top with brown or cinnamon sugar, and scatter pumpkin seeds over and around the cake for a bit of crunch and a fall touch.
Finally, chill the cake for at least an hour before serving. This helps the frosting set and lets the flavors come together beautifully. Slice, serve, and savor every moist, spiced bite!
Can I Use Canned Pumpkin Puree Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree works perfectly and gives consistent results. If using fresh pumpkin, roast and mash it well, then reduce other liquids slightly as fresh pumpkin can be more watery.
How Should I Store Leftover Pumpkin Spice Cake?
Store leftovers covered tightly in the refrigerator for up to 4 days. Bring slices to room temperature before serving or warm gently for the best flavor and texture.
Can I Make This Cake Ahead of Time?
Yes! Bake the cake layers a day in advance and keep them wrapped tightly in plastic wrap. Prepare frosting the next day before assembling for the freshest taste.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar. Let it sit for 5 minutes to curdle, then use it as a buttermilk replacement in the recipe.
