Pumpkin Spice Cake is a warm, comforting treat that brings together the cozy flavors of cinnamon, nutmeg, and cloves with the smooth, slightly sweet taste of pumpkin. This cake is soft and moist, with just the right amount of spice to make you feel like fall is right around the corner any time of year. It’s like a hug in dessert form!
I love making this cake when I want to brighten up a chilly afternoon or surprise friends with something seasonal but simple. One of my favorite parts is the way the spices fill the kitchen while it bakes—it makes the whole house smell amazing and sets a relaxing mood. I often add a little cream cheese frosting on top because the tangy sweetness pairs so nicely with the pumpkin flavors.
This cake is perfect for sharing over a cup of coffee or tea, especially during a casual get-together or a cozy night in. I’ve noticed that people tend to go back for seconds because it’s not too heavy, just right for satisfying that sweet tooth without being overwhelming. Honestly, it’s a recipe I always keep handy when I want something special that feels both festive and homey!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If unavailable, homemade pumpkin puree works well too. Avoid pumpkin pie filling since it has added spices and sugar.
Spices: Cinnamon, ginger, nutmeg, and cloves give this cake its signature flavor. Feel free to adjust amounts to taste or swap out allspice with a bit of mace or cardamom for a twist.
Vegetable Oil: Keeps the cake moist and tender. You can substitute with melted coconut oil or butter, but it might slightly change the texture and flavor.
Cream Cheese Frosting: Classic pairing for pumpkin cake. Use full-fat cream cheese for best creaminess. For a dairy-free option, try vegan cream cheese and vegan butter.
How Can You Make Sure Your Pumpkin Spice Cake is Moist and Tender?
Moisture and texture are key for a great pumpkin cake. Here’s what I find helpful:
- Use vegetable oil instead of butter for moistness.
- Don’t overmix the batter once you add the dry ingredients; overmixing can make the cake dense.
- Bake until a toothpick comes out clean, but check a few minutes before time to avoid drying out.
- Cool cakes completely before frosting so the frosting doesn’t melt.
- Chill the frosted cake for 30 minutes before slicing; it helps the layers hold together nicely.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for even layers and easy stacking.
- Mixing bowls – a large one for dry ingredients and another for wet; keeps mixing neat.
- Electric mixer or hand whisk – makes combining ingredients smooth and quick.
- Measuring cups and spoons – essential for precise ingredient amounts.
- Cooling racks – help the cakes cool evenly and prevent sogginess.
- Spatula – great for scraping the bowl and spreading frosting smoothly.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy texture contrast.
- Mix in mini chocolate chips for a sweet surprise that pairs well with pumpkin.
- Swap cream cheese frosting for a maple frosting to add a rich, sweet twist.
- Stir in some shredded coconut or dried cranberries for extra flavor and chewiness.
How to Make Pumpkin Spice Cake
Ingredients You’ll Need:
For The 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 brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pure pumpkin puree
- 1 teaspoon vanilla extract
For The Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For The Garnish:
- Caramel sauce (for drizzling)
- Crumbled brown sugar or streusel topping (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 25-30 minutes to bake, and about 15 minutes to frost. Allow an extra 30 minutes for the frosted cake to chill before serving, so plan for about 1.5 hours total.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven:
Preheat your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans to keep the cakes from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and the pumpkin spices: cinnamon, ginger, nutmeg, cloves, and allspice if using. Set this aside for now.
3. Mix the Wet Ingredients:
In a separate large bowl, beat together granulated sugar, brown sugar, and vegetable oil until nice and smooth. Add in eggs one at a time, beating well after each. Stir in the pumpkin puree and vanilla extract until fully combined.
4. Combine Wet and Dry:
Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined — avoid overmixing so your cake stays tender and moist.
5. Bake the Cake Layers:
Divide your batter evenly into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick poked into the center comes out clean. Let them cool in the pans for 10 minutes, then move the layers to wire racks to cool completely.
6. Prepare the Cream Cheese Frosting:
While the cakes cool, beat the cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well between additions until the frosting reaches your preferred thickness. Stir in vanilla extract.
7. Assemble and Frost the Cake:
Place one cake layer on your serving plate. Spread a thick, even layer of frosting on top. Repeat with the next two layers, then cover the top and sides of the entire cake with frosting.
8. Add Final Touches:
Drizzle caramel sauce over the top, letting it gently cascade down the sides. Sprinkle crumbled brown sugar or streusel topping for a little extra texture and sweetness if you like.
9. Chill and Serve:
Refrigerate the cake for at least 30 minutes before slicing. This helps the frosting set and makes cutting cleaner. Then, slice up and enjoy your delicious Pumpkin Spice Cake!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! To substitute, roast and puree fresh pumpkin until smooth. Make sure to drain any excess moisture so your cake batter doesn’t become too wet.
How Should I Store Leftover Pumpkin Spice Cake?
Store leftovers covered tightly in the refrigerator for up to 4-5 days. Bring to room temperature before serving for the best flavor and texture.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be sure it contains xanthan gum or a similar binder for the best texture.
What Can I Use Instead of Cream Cheese Frosting?
If you prefer, you can frost the cake with a simple buttercream, whipped cream, or even a maple glaze to complement the pumpkin flavors.
