Everyone loves this super moist pumpkin cake recipe! Fresh pumpkin and homemade pumpkin pie spice ensure the cake batter is bursting with pumpkin flavor. You can serve this cake straight from the baking pan. Just slather the top of this pumpkin spice cake with cream cheese frosting and dig in!
Pumpkin Cake with Cream Cheese Frosting
It wouldn’t be October without pumpkin cake! In the past I’ve shared pumpkin carrot cake, pumpkin cupcakes, pumpkin coffee cake, and even pumpkin cheesecake!
But strangely… no classic pumpkin cake. Obviously this was an issue I needed to remedy immediately! Which is where this super moist fresh pumpkin cake recipe comes in.
This Pumpkin Cake Recipe is:
- Super moist… like stick-to-your-fork super moist!
- Plenty of pumpkin flavor thanks to fresh pumpkin and homemade pumpkin pie spice.
- Tastes like fall in a baking pan!
- Cream cheese frosting on top is silky smooth and enhances the pumpkin flavor.
- Easy for bakers of any level. No fancy tools or techniques.
- Perfect for everyday fall baking or special occasions!
Super Moist Pumpkin Cake Ingredients
- All-Purpose Flour: I don’t recommend subbing other flour varieties. But some readers have reported good results using a 1-for-1 gluten free flour.
- Spices: Cinnamon, ground ginger, all-spice, ground nutmeg, cloves, salt, and black pepper (just a pinch) give this cake tons of cozy flavor. This is our homemade pumpkin pie spice mix. Feel free to sub 1 and 1/2 tablespoons of store bought pumpkin pie spice.
- Rising agents: Baking powder and baking soda help create a perfectly textured cake that’s light, airy, and delicious. Make sure both are fresh before use in the cake batter.
- Eggs: Use large eggs and bring them to room temperature before use. Add the eggs one at a time so they can properly incorporate into the batter.
- Oil: Vegetable oil, canola oil, or refined melted coconut oil will all work here. Technically, I think even a mild olive oil would be ok. Although it would certainly alter the overall taste of the cake a bit.
- Sour Cream: Be sure to use full-fat sour cream, and bring it to room temperature before use! If you cannot find sour cream, the best substitute is going to be plain full-fat Greek yogurt.
- Molasses: Use the regular variety; I do not recommend using the blackstrap variety. This makes the can super moist and enhances the fresh pumpkin flavor.
- Vanilla Extract: As always, I suggest pure real vanilla. Imitation vanilla is not recommend.
- Brown Sugar: I use light brown sugar but dark brown sugar will work. Brown sugar makes the cake batter super moist, and extra flavorful. I don’t suggest subbing granulated sugar.
- Pumpkin: Be sure to use pure pumpkin puree and not pumpkin pie mix! For consistency, I suggest using canned pumpkin but homemade pumpkin puree will work.
How to Make Pumpkin Cake: Pumpkin Cake Batter
- Prep: Preheat oven 30 minutes before you plan on baking. Line a baking pan with parchment paper and spray it with nonstick baking spray. Set aside until needed.
- Cake Batter: Whisk the dry ingredients in a large bowl until well combined. In a separate bowl, whisk the eggs. Add the wet ingredients and beat until smooth. Fold in the dry ingredients, mixing until just combined.
- Bake the Cake: Pour the cake batter into the prepared pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake.
- Cool the Cake: Place the pan on a cooling rack and cool completely before removing the cake from the pan. Once cool, spread cream cheese frosting on top, slice, and serve!
Frost Pumpkin Cake
If there’s no frosting… is it even cake? We top this super moist pumpkin cake with cream cheese frosting!
- You’ll need cream cheese, butter, confectioners’ sugar, vanilla, and milk.
- To make the frosting extra special, I like to add a dash of cinnamon. This is optional.
- You could also add a dash of pumpkin pie spice instead!
- You can remove the cake from the baking pan before frosting. Or frost the cake in the baking pan and serve it that way!
- You’ll need a stand mixer or electric handheld mixer to make the frosting.
More Pumpkin Recipes:
- Best Darn Pumpkin Mac and Cheese
- Bakery-Style Pumpkin Muffins with Pecans and Chocolate Chunks
- Bourbon Pumpkin Pie
- Glazed Pumpkin Donuts
- Pumpkin Oatmeal Chocolate Chip Cookies
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Pumpkin Cake Recipe (Super Moist)
Ingredients
For the Pumpkin Cake:
- 2 and 1/2 cups (300g) all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon black pepper
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 4 large eggs room temperature
- 1 cup (227ml) oil vegetable, canola, or refined melted coconut all work fine
- 2/3 cup (151g) full-fat sour cream room temperature
- 2 Tablespoons (28ml) orange juice
- 2 Tablespoons (40ml) molasses
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (319g) light brown sugar packed
- 1 15 ounce can pumpkin puree
For the Cream Cheese Frosting:
- 1 cup (227g) full-fat cream cheese room temperature
- 1/2 cup (113g) unsalted butter room temperature
- 3 cups (342g) confectioners' sugar sifted, more if needed
- 1/2 teaspoon vanilla extract
- 1 and 1/2 Tablespoons (21ml) whole milk room temperature
- 1/2 teaspoon ground cinnamon optional
Instructions
For the Pumpkin Cake:
- Preheat the oven to 350 degrees (F). Line a 9×13-inch metal baking pan with parchment paper, allowing two of the sides to overlap.
- Spray the parchment paper, and any exposed pan, with nonstick baking spray. Set aside. (Note: if you use a glass or ceramic baking pan/dish, you may need to increase the bake time).
- In a large bowl, whisk the flour, all of the spices, the baking powder, and baking soda together until well combined. Set aside.
- In a separate large bowl, whisk the eggs for about 30 seconds, or until well combined. Add in the oil, sour cream, orange juice, molasses, vanilla, brown sugar, and pumpkin and beat until very smooth.
- Using a rubber spatula, fold in half of the flour mixture, stirring just until smooth and completely combined. Fold in the remaining flour mixture, again mixing just until combined. Do not over mix.
- Scrape the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place the pan on a cooling rack and cool completely before removing the cake from the pan.
- Once cool, spread cream cheese frosting on top, slice, and serve!
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth.
- Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
- Add in the vanilla, salt milk, and cinnamon (if using) and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute, or until very fluffy.
- Spread the frosting on top of the cake. Slice and serve!
Cupcake 2048 says
The combination of fresh pumpkin and homemade pumpkin pie spice promises a rich flavor that’s hard to resist. I love how it’s designed for bakers of all skill levels, making it accessible for anyone looking to celebrate the season. And who can say no to that creamy cream cheese frosting on top? It definitely seems like a must-try treat for October gatherings!
Rachel says
Super moist and delicious. I’ve never tried pumpkin cake before so don’t have any comparison, but there’s no need as this is yummy. Thanks
Jessue says
Really good pumpkin cake! It was relatively easy to make and had great flavor.
Annie Elison says
Thank you for the delicious recipe. I baked the cake yesterday because I didn’t have an idea for what to make, and it turned out to be fantastic. It’s all gone now because my husband and kids ate it—they loved it!
lxbfYeaa says
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Jay Jay says
Orange juice? Fresh squeezed or the sweetened pre-bottled?
Ashley Manila says
I suggest freshly squeezed, but bottled will work fine as long as it’s unsweetened.
Betty Norton says
Should I squeeze some of the lquid from the pumpkin puree? I see that many suggest always doing that. Thank you
Marie Gerard says
You can just blot with paper towels…
Danielle says
Can you use pumpkin pie spice? If so, What would the amount be?
Jessica says
I made this tonight and it was delicious. Thank you for the yummy recipe!