The Best Pumpkin Cake I’ve Ever Had

Jump to Recipe

This is the BEST pumpkin cake I've ever had! Supremely moist, soft, rich, and spiced with pumpkin spice flavor! Recipe on sallysbakingaddiction.com

Because it truly is the best pumpkin cake I’ve ever had.

But before we get there… thank you so much for all the well wishes about our newest addition!! We feel so fortunate and blessed that Noelle is here. Life has never been sweeter. ♥

A lot of the recipe content over the next several weeks was scheduled ahead of time. I’m taking time off from the kitchen so I can savor this transition into motherhood. I love checking in with you on my Facebook group (especially during those nighttime feedings!) so please keep those posts coming!

MY LATEST VIDEOS

This is the BEST pumpkin cake I've ever had! Supremely moist, soft, rich, and spiced with pumpkin spice flavor! Recipe on sallysbakingaddiction.com

This month is all about pumpkin. As it should be!! We’re concentrating on making pumpkin roll for October’s Baking Challenge and I have 2 more new pumpkin recipes coming this month. And have you tried the chewy pumpkin oatmeal chocolate chip cookies yet? Because that’s another new pumpkin recipe for Fall 2017!

With all of the pumpkin recipes floating around, there’s one extremely basic pumpkin dessert that I’ve never shared with you before. It’s my favorite pumpkin cake. Simple, straightforward, unadulterated, no strings attached, positively perfect pumpkin cake. It’s for those of us who want pure pumpkin spice flavor with nothing else in the way.

If you truly want to experience fall, forget apple picking, jumping in the leaves, hayrides, Sunday football, flannel shirts, roasting s’mores, and jack o’ lanterns because THIS CAKE IS HOW TO DO IT.

Pumpkin cake on sallysbakingaddiction.com

Pumpkin cake on sallysbakingaddiction.com

What makes it the best?!

This pumpkin cake reminds me of super moist spice cake in terms of preparation, ease, taste, and texture. The base of the cake is oil, eggs, and pumpkin, so you’re guaranteed a moist crumb. You’ll use an entire standard can of pumpkin, roughly 2 cups of pumpkin purée total. I love recipes calling for the whole can because nothing goes to waste and you don’t have a random 1/3 cup of leftover pumpkin sitting in the fridge!

Let’s talk flavor. We obviously have all the pumpkin. There’s also comfy cozy spices like cinnamon and pumpkin pie spice. In my notes you’ll see the actual spices listed out in the pumpkin pie spice like cloves, nutmeg, etc. I sweeten this pumpkin cake with both brown sugar and white granulated sugar, but mostly brown. Because you know that’s where the best flavor lies!

There’s more pumpkin spice flavor packed into 1 single bite than in an entire pumpkin spice latte. And hey, guess what? We’re actually using real pumpkin here. Unlike PSLs. Sorry PSLs.

Cakes with a similar spice flavor and texture profile like hummingbird cake, carrot cake, spice cake, and banana cake all taste best with the holy grail of frosting: cream cheese. So we’ve gotta use smooth ‘n’ silky cream cheese frosting to garnish this perfect pumpkin cake. Want to jazz it up? Who am I kidding, of course you do! Try my brown butter cream cheese frosting or cinnamon cream cheese frosting!

This is the BEST pumpkin cake I've ever had! Supremely moist, soft, rich, and spiced with pumpkin spice flavor! Recipe on sallysbakingaddiction.com

This is the BEST pumpkin cake I've ever had! Supremely moist, soft, rich, and spiced with pumpkin spice flavor! Recipe on sallysbakingaddiction.com

And how absurdly cute are the little fondant pumpkins? I didn’t make them myself since that would be the utmost test to my decorating patience– I found them on Amazon. I can’t seem to find the same exact ones again, but you can get similar pumpkin toppers here and here. Or these super adorable pumpkin sprinkles!

So, tell me, is this the best pumpkin cake you’ve ever had?

Pumpkin Cake

Ingredients:

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice*
  • 1 cup (240ml) canola or vegetable oil*
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 (15 ounce) can pumpkin puree*
  • 1 and 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch baking pan. I always use this glass pan.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  3. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
  4. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
  5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  6. Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.

Recipe Notes:

Cupcakes: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through.

2 layer cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.

*Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.

*Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.

*I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would work just fine. I found the flavor better with canned. I prefer Libby's brand for this cake.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

This is the BEST pumpkin cake I've ever had! Supremely moist, soft, rich, and spiced with pumpkin spice flavor! Recipe on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Hand Mixer | Glass Mixing Bowls | Glass 9×13 Baking Dish | Icing Spreader | Pumpkin Fondant Toppers | Custom Stamped Fork

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

This is the BEST pumpkin cake I've ever had! Supremely moist, soft, rich, and spiced with pumpkin spice flavor! Recipe on sallysbakingaddiction.com

199 Comments

  1. Hi Sally, can I bake this recipe in a round cake pan? What size and cook time do you recommend? P.S. Baking your recipes all the way down the bottom of the earth in little New Zealand 🙂 Thanks!

  2. Excited to try this! Any advice for baking with fresh pumpkin? I read that Libby’s uses a proprietary variety called Dickinson. All that’s available around here is butternut squash and red kuri squash.

  3. Hey Sally! I am sure that it has already been asked, but what is the flavor difference between the light and the dark brown sugar in this recipe? Is there one you prefer over the other?

    1. Hi Meghan! Happy to help. Dark brown sugar contains more molasses, so it has a slightly richer flavor. It works well in recipes like this, but it won’t make a huge flavor difference if you use light brown sugar instead.

  4. Hello Sally ! I would like to bake this cake a way healthier, can I use maple syrup or honey instead of sugar ? Because there’s too much sugar for me … Thanks 🙂

    1. Hi Emile! The texture, taste, and structure of the cake will change if using an unrefined liquid sweetener. Let me know if you test anything and how it turns out!

  5. I’m really excited to try this recipe! Im making this for a smaller group so I was wondering whether it is possible to 3/4 the recipe for a round pan? Or would it still be too much batter?
    Thank you!

  6. It turned out great with fresh pumpkin! I let the puree sit in a fine mesh sieve for about half an hour and that got rid of quite a bit of excess liquid. The cake is super soft and fluffy (extra fluffy because I halved the recipe and accidentally used too much baking powder).

  7. I’m excited about making this recipe for my 7 year old son’s birthday party this weekend. He was born on Halloween, so he is our pumpkin! Would two 8 inch round pans work? Any difference in oven temp or time?

    1. Hi Katy! So special! Yes, you can use this recipe for 2 8-inch cake pans. See my recipe note about a layer cake. May take an extra minute since the cakes will be thicker (as opposed to 9-inch cake pans).

  8. I’m fond of this cake. I LOVE it. I was surprised by the texture, really moist, not dense… (I think I didn’t bake it enough because it’s a little cakey and wet XD) withall the flavor of the spices :O … It’s an amazing cake and I keep this recipe all my life. Thank you Sally !

  9. Very light and fluffy.
    Used homemade puree. Didn’t taste very pumpkiny. Like you said. But I had already baked it, so it was ready to go. Next time I will use canned. I also used melted butter instead of the oil. I love butter!
    Thanks for sharing your recipe!

  10. Made this tonight and you’re not kidding. Tastes like your Grandmother baked it! I opted for the dark brown sugar vs. light, used 3/4 cup vs. one cup of oil and upped the pumpkin by 1/4 cup (fresh puree rather than canned) to make up the difference. It came out the *perfect* combination of flavorful, light, fluffy and moist. Topped it with maple buttercream frosting. Really delicious. Thanks for another great recipe!

  11. Made my cake as written with slightly less sugar, and it turned out DELICIOUS, but I had to bake it much longer, at least 45-50 minutes (didn’t keep track, just kept checking and adding more time). It was a very moist, bouncy cake, and I served it with barely sweetened bourbon vanilla whipped cream instead of the cream cheese icing, which was just perfect with black coffee. Thanks for the great recipe!

  12. This cake was super frustrating–I am a very experienced baker and things usually turn out with the time specified in the recipe. However, this cake took MUCH longer to be done than 36 minutes. The center was still very wet at even 40 minutes. I did cover with foil at the end, but this was very annoying to keep checking on the cake. It was still a little too brown for my liking by the time the center was not wet.

  13. This cake was absolutely delicious! I made it with fresh pumpkin puree and I thought it tasted divine. I don’t liked canned pumpkin in general, and this recipe doesn’t need it – despite what you say in your tips, the fresh pumpkin works great. Thanks for the great recipe!

  14. This cake was moist and came together easily, but it could have used more pumpkin. May be increasing the pumpkin pie spice? The cream cheese frosting was delicious.

  15. I made this today and this recipe is amazing. Cake came out moist and delicious. I used mable extract for the frosting instead of vanilla and it tasted great!! I definitely recommend giving this one a try.

  16. I made this a couple of years ago for my office and got so many compliments on it. In fact, one of my co-workers asked if I would please make another one for their family to eat on Christmas and she would pay me! It really is deliciious! In fact I’m going to make it again this week.

  17. Just tried this recipe, you were not lying. It really is amazing. My husband who doesn’t like sweets had two slices! Couldn’t believe it. Thanks

  18. I have made this cake five times within the past two months! Everyone keeps asking me to bake it again and again. Twice I made it to use for cake pops and it was divine! Can’t say enough good things about this recipe.

  19. Oh my this cake is amazing ..light ,fluffy and Morrish ..girls at David jones where I work couldn’t get enough ..Thank you ..Great Revipe

  20. Hi Sally, I am going to try this cake. I love cakes that use a vegetable or fruit in them…more fiber and more of the good stuff that keep us healthy. I also have a tendency to use less sugar and add either raisins or semi-sweet chocolate chips to make up the difference.
    I wanted to comment that You may want to do some research as canola oil is not that good for us. Organic unrefined coconut oil and/or grass-fed butter would be a healthier choice. I make a German chocolate cake and use both butter and coconut oil and have many requests from friends and family to make them one. In this recipe I will probably use all coconut oil in the cake as there is butter in the cream cheese
    frosting.
    I can’t wait to check out more of your recipes and your cookbooks.
    Enjoy that little girl…she’s precious!
    God bless!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×