Rich & Fluffy Moist Pumpkin Cake with Cream Cheese Frosting Recipe

Autumn’s golden hues whisper promises of delectable treats, and this moist pumpkin cake with cream cheese frosting captures the season’s essence perfectly.

Warm spices dance through tender crumbs, creating a symphony of flavor that melts in your mouth.

The subtle sweetness of pumpkin blends seamlessly with rich, tangy cream cheese frosting.

Each slice tells a story of comfort and tradition, inviting you to savor every single bite.

Bakers of all skill levels can confidently create this stunning dessert that transforms simple ingredients into pure magic.

The aroma alone will draw everyone to the kitchen, eager to experience this irresistible seasonal delight.

Prepare to fall in love with a cake that embodies the warmth and joy of fall.

Serving Pumpkin Cake with a Thick Frosting Finish

• Autumn Harvest Presentation: Garnish the cake with a sprinkle of toasted pumpkin seeds and a light dusting of ground cinnamon for a festive fall look.
• Elegant Dessert Plating: Serve each slice on a warm plate with a small dollop of whipped cream and a drizzle of caramel sauce to elevate the dessert experience.
• Cozy Pairing Suggestion: Complement the cake with a warm mug of spiced apple cider or a rich, smooth cappuccino to enhance the seasonal flavors.
• Coffee Shop Style: Create individual cake squares and serve on rustic wooden boards with a side of vanilla bean ice cream for a trendy, café-inspired presentation.

Storage Tips for Pumpkin Cake That Tastes Bakery-Fresh

• Store the frosted cake in an airtight container inside the refrigerator for up to 5 days, ensuring maximum moisture and flavor retention.
• Cut cake slices before storing to make grab-and-go portions easier, reducing potential mess and maintaining cake structure.
• Remove cake from refrigerator 30 minutes before serving to allow frosting to soften and flavors to develop at room temperature.
• Prepare cake layers in advance and wrap individually in plastic wrap, storing in the freezer for up to 2 months, which streamlines future dessert preparation.

FAQs

• Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Simply roast and puree fresh pumpkin until smooth. Make sure to drain excess moisture to prevent a soggy cake.

• How do I know if I've overmixed the batter?

When mixing, stop as soon as the dry and wet ingredients are combined. Overmixing can make the cake tough and dense by developing too much gluten.

• What if I don't have all the spices listed in the recipe?

No worries! You can use pumpkin pie spice blend as a substitute. It contains most of the traditional spices used in this recipe and provides a similar warm, aromatic flavor.

• Can I make this cake ahead of time?

Absolutely! The cake stays moist for 3-4 days when stored in an airtight container at room temperature or up to a week in the refrigerator.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal

Servings: 9

Pumpkin Cake with Cream Cheese Frosting Ingredients You’ll Love

• All-Purpose Flour: Provides the cake's structure and tender crumb, choose unbleached flour for richer flavor.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and create a soft texture.
• Salt: Enhances overall flavor and balances sweetness.
• Cinnamon, Nutmeg, Ginger, Cloves: Warm spices that create the quintessential autumn flavor profile, opt for freshly ground spices for maximum aroma.

• Pumpkin Puree: Adds moisture and signature seasonal taste, select pure pumpkin puree (not pie filling) for best results.
• Vegetable Oil: Ensures a supremely moist cake, neutral-flavored oils work best.
• Granulated Sugar, Brown Sugar: Provide sweetness and help with cake's caramelization, brown sugar adds depth and moisture.
• Eggs: Bind ingredients and contribute to cake's structure, use room temperature eggs for smoother mixing.
• Vanilla Extract: Intensifies overall flavor, choose pure vanilla for richer taste.

• Cream Cheese: Creates tangy, smooth frosting base, use full-fat brick-style cream cheese for best consistency.
• Butter: Adds richness and helps stabilize frosting, ensure it's softened but not melted.
• Powdered Sugar: Provides sweetness and helps thicken frosting, sift to prevent lumps.

Tools to Bake and Frost a Pumpkin Cake Like a Pro

• Large mixing bowls: Essential for combining wet and dry ingredients smoothly.
• Whisk: Perfect for blending dry ingredients and creating lump-free mixtures.
• Electric mixer: Helps beat cream cheese frosting to light, fluffy perfection.
• 9×13-inch baking pan: Provides the ideal size for even cake baking.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Spatula: Great for spreading batter and frosting evenly.
• Toothpick: Helps check cake doneness by testing center for moist crumbs.
• Parchment paper (optional): Ensures easy cake removal and prevents sticking.

How to Make Pumpkin Cake with Cream Cheese Frosting

• Fire Up the Oven

Crank your oven to a toasty 350F and get your baking pan ready by giving it a quick spray and dust with flour.

• Whip Together Dry Ingredients

Grab a mixing bowl and toss in your flour, baking essentials, and warm spices. Give them a quick whirl with a whisk to blend everything beautifully.

• Create Pumpkin Mixture

In another bowl, combine your pumpkin goodness with sugars, eggs, and oil. Stir until the mixture looks smooth and inviting.

• Merge Wet and Dry Worlds

Gently fold your dry ingredients into the pumpkin mixture. Mix just until everything comes together – no need to get too aggressive.

• Bake to Perfection

Pour your batter into the prepared pan and slide it into the hot oven. Bake for about 30 minutes, checking with a toothpick to ensure it comes out clean.

• Craft Creamy Frosting

Beat cream cheese and butter until silky. Gradually mix in powdered sugar and a splash of vanilla until the frosting looks light and dreamy.

• Dress Your Cake

Once the cake has completely cooled, spread that luscious frosting all over. Slice, serve, and watch everyone’s eyes light up with delight.

Tips for Enhancing Pumpkin Cake’s Moistness and Flavor

• Use room temperature eggs and pumpkin puree for smoother batter consistency and better mixing.
• Add a tablespoon of sour cream or Greek yogurt to enhance cake's tenderness and prevent dryness.
• Replace all-purpose flour with a gluten-free blend or almond flour for celiac-friendly version of the cake.
• Experiment with pumpkin pie spice blend instead of individual spices for simplified seasoning and deeper flavor profile.
• Cake can be prepared 1-2 days in advance and stored in refrigerator, allowing flavors to develop and making party preparation easier.

Moist Pumpkin Cake With Cream Cheese Frosting Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

• Total Time: 45 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Spiced pumpkin cake with cream cheese frosting brings autumn’s warmth to dessert tables. Layers of moist cake and rich frosting promise comfort in each delectable slice you’ll savor.

---

Ingredients

Scale 1x2x3x

• 1 cup (240 milliliters) pumpkin puree
• 2 large eggs
• 1 ½ cups (360 milliliters) all-purpose flour
• ¾ cup (150 grams) granulated sugar
• ½ cup (100 grams) brown sugar
• ½ cup (120 milliliters) vegetable oil
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 8 oz (227 grams) cream cheese, softened
• ¼ cup (57 grams) unsalted butter, softened
• 2 cups (240 grams) powdered sugar
• 1 tsp vanilla extract
• 1 pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Warm the oven to 350F (175C) and prepare a 9×13-inch pan with grease or parchment paper to ensure effortless cake release.
2. Blend Dry Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a mixing bowl, creating a harmonious spice blend that will infuse the cake with warm, autumnal flavors.
3. Combine Wet Components: In a separate large bowl, vigorously mix pumpkin puree, vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until the mixture transforms into a smooth, cohesive liquid with a rich, golden hue.
4. Merge Ingredients: Delicately fold the dry ingredient mixture into the pumpkin base, stirring minimally to maintain the batter’s tender texture. Mix just until ingredients are incorporated, avoiding overmixing.
5. Bake and Cool: Pour the batter into the prepared pan, smoothing the surface evenly. Bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean. Allow the cake to cool completely in the pan, letting flavors meld and settle.
6. Craft Frosting: Whip cream cheese and butter until smooth, then gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat the mixture until it becomes light, fluffy, and irresistibly creamy.
7. Finish and Serve: Once the cake has cooled entirely, spread the cream cheese frosting generously and evenly across the surface. Slice into portions and enjoy immediately, or refrigerate for a refreshing treat.

Notes

• Prevent Lumpy Batter: Whisk dry ingredients separately before combining to eliminate flour clumps and ensure smooth, even cake texture.
• Control Moisture Balance: Use room temperature eggs and pumpkin puree to help ingredients blend seamlessly and maintain optimal cake consistency.
• Avoid Overmixing: Fold ingredients gently with minimal strokes to prevent developing tough gluten strands, which can make the cake dense and chewy.
• Customize Spice Profile: Adjust autumnal spice ratios according to personal taste preferences, increasing or decreasing cinnamon, nutmeg, and ginger for a personalized flavor experience.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 320
• Sugar: 28 g
• Sodium: 200 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg