Have you ever craved a dessert that captures the essence of autumn in every bite? A pumpkin cake recipe delivers exactly that – warm spices, velvety texture, and comforting flavors that make any occasion special. Making this pumpkin cake recipe at home allows you to control ingredients, avoid preservatives, and create a dessert that's fresher and more delicious than anything store-bought. Whether you're an experienced baker or just starting out, this pumpkin cake recipe easy homemade version will guide you through creating a bakery-quality cake in your own kitchen. 

Ingredients List

    • 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
    • 3 large eggs, room temperature
    • 1 1/2 cups granulated sugar
    • 1 cup vegetable oil
    • 1 can (15 oz) pure pumpkin puree
    • 1 teaspoon vanilla extract
    • Optional: 1/2 cup chopped walnuts or pecans
    • Optional: 1/2 cup chocolate chips

For the Cream Cheese Frosting:

    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • Pinch of salt

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

This timeline makes it perfect for weekend baking or preparing ahead for gatherings. You can also bake the cake layers in advance and frost them the next day to spread out the work.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or one 9x13-inch pan with butter or cooking spray, then dust with flour. This prevents sticking and ensures easy cake release. For extra insurance, line the bottoms with parchment paper.

Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisking aerates the flour and evenly distributes spices, preventing clumps in your final batter. This foundational step ensures consistent flavor throughout your pumpkin cake recipe easy homemade creation.

Step 3: Combine Wet Ingredients In a separate bowl, beat eggs and sugar until light and fluffy (about 2 minutes). Gradually add oil while mixing, then fold in pumpkin puree and vanilla. Room-temperature eggs incorporate more smoothly, creating better texture. The pumpkin cake recipe relies on proper emulsification at this stage for optimal moisture.

Step 4: Combine and Mix Gently fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain. Overmixing develops gluten, resulting in a tough cake. If adding nuts or chocolate chips, fold them in now. The batter should be thick but pourable.

Step 5: Bake to Perfection Pour batter evenly into prepared pans and tap gently on the counter to release air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back when lightly touched. Rotate pans halfway through for even baking.

Step 6: Cool and Frost Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Meanwhile, beat cream cheese and butter until fluffy, then gradually add powdered sugar, vanilla, and salt. Frost only when cakes are completely cool to prevent melting.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 385
    • Protein: 5g
    • Carbohydrates: 52g
    • Fat: 18g
    • Fiber: 2g
    • Vitamin A: 75% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a gluten-free version, substitute with a 1:1 gluten-free flour blend. Make it dairy-free by using coconut oil instead of butter and cashew cream frosting. Reduce sugar by one-third for a less sweet version without compromising texture.

Flavor Variations: Add 1/2 cup of raisins or dried cranberries for fruity sweetness. Incorporate a cream cheese swirl by reserving 1/2 cup batter, mixing with 4 oz cream cheese, and swirling into the main batter before baking. Replace half the oil with Greek yogurt for added protein and tanginess.

Meal Prep Strategy: Unfrosted cake layers freeze beautifully for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before frosting. You can also bake this as 24 cupcakes (reduce baking time to 18-22 minutes) for easier portion control and serving.

Common Mistakes to Avoid

Mistake 1: Using Pumpkin Pie Filling Instead of Puree Pumpkin pie filling contains added sugars and spices that will throw off your recipe's balance. Always use 100% pure pumpkin puree for predictable, consistent results.

Mistake 2: Overmixing the Batter Vigorous mixing or using high mixer speeds develops gluten, creating a dense, tough cake. Mix just until ingredients are combined using gentle folding motions for the lightest texture.

Mistake 3: Frosting Warm Cake Applying frosting to warm cake causes melting, sliding, and an unprofessional appearance. Patience is key – allow cakes to cool completely, or refrigerate for 30 minutes before frosting.

Mistake 4: Opening the Oven Door Too Early Checking your cake before 25 minutes causes temperature drops that can make the cake sink in the middle. Trust the process and wait until the minimum baking time has elapsed.

Mistake 5: Not Measuring Pumpkin Correctly A 15 oz can doesn't always equal exactly 1 cup. Measure your pumpkin puree with measuring cups for accuracy, as too much moisture creates a gummy texture.

Storage / Leftovers Tips

Store your finished pumpkin cake recipe at room temperature for up to 2 days in an airtight container or under a cake dome. For longer storage, refrigerate for up to 5 days – the cream cheese frosting requires cold storage. Bring to room temperature 30 minutes before serving for the best flavor and texture.

Freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Frosted cake slices can be frozen individually on a baking sheet until solid, then transferred to freezer bags for up to 1 month. This pumpkin cake recipe easy homemade approach makes it simple to enjoy single servings whenever cravings strike.

For reheating individual slices, microwave for 15-20 seconds or warm in a 300°F oven for 5-7 minutes. The cake maintains its moisture beautifully, making leftovers just as delicious as the first slice. Store any leftover frosting separately in an airtight container in the refrigerator for up to 1 week – it's perfect for spreading on graham crackers or cookies!