Skip the pie this year and serve this stunningly moist and fluffy Pumpkin Cake with Cream Cheese Frosting! It’s a quick, flavorful, and healthier twist on autumn classics that’s guaranteed to be the star of your Thanksgiving table. This easy, one-bowl cake is the foolproof dessert I rely on for a stress-free holiday that always earns rave reviews.
Table of Contents
Why You Will Love This Recipe
After one too many stressful Thanksgiving mornings wrestling with pie crust, I created this cake as a simpler, yet equally impressive, alternative. It quickly became a non-negotiable tradition in our home. The aroma of pumpkin and spice that fills the kitchen is pure comfort, and seeing the joy on my family’s faces when I bring out this beautifully frosted cake is worth every minute.
Ingredients
For the Pumpkin Cake:
- 4 large Eggs, at room temperature
- 1 cup Vegetable Oil
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 1 (15 oz) can Pumpkin Puree
- 1 ½ teaspoons Pure Vanilla Extract
- 2 cups All-purpose flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoons Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- ¼ teaspoon Cloves
For the Cream Cheese Frosting:
- 8 oz Cream Cheese, softened
- ½ cup Butter, softened
- 3 cups Confectioners’ Sugar
- 1 teaspoon Pure Vanilla Extract
- ⅛ teaspoon Salt
Step-by-step instructions for making the recipe
- Preheat your oven to 350°F (177°C). Line two 9-inch round cake pans with parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or whisk to beat together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Beat in the canned pumpkin puree until the mixture is smooth and uniform.
- Sift the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cloves directly into the wet ingredients.
- Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for 10-15 minutes. Then, run a knife around the edges, invert them onto a wire rack, and allow them to cool completely.
To Make the Cream Cheese Frosting:
- In a large bowl, use a hand or stand mixer to beat the softened cream cheese and butter together on high speed until light and creamy.
- Add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 20 seconds, then increase to high speed and beat for 2 minutes until fluffy.
- If a thicker frosting is desired, add an additional ¼ cup of confectioners’ sugar.
- Place one cooled cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
- For easier slicing, refrigerate the frosted cake for 30-45 minutes before serving.
Pumpkin Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Line two 9-inch round cake pans with parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or whisk to beat together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.4 large Eggs, 1 cup Vegetable Oil, 1 cup Granulated Sugar, ½ cup Brown Sugar, 1 ½ teaspoons Pure Vanilla Extract
- Beat in the canned pumpkin puree until the mixture is smooth and uniform.1 (15 oz) can Pumpkin Puree
- Sift the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cloves directly into the wet ingredients.2 cups All-purpose flour, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, ½ teaspoon Salt, 1 ½ teaspoons Pumpkin Pie Spice, 1 teaspoon Cinnamon, ¼ teaspoon Cloves
- Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for 10-15 minutes. Then, run a knife around the edges, invert them onto a wire rack, and allow them to cool completely.
- To Make the Cream Cheese Frosting: In a large bowl, use a hand or stand mixer to beat the softened cream cheese and butter together on high speed until light and creamy.8 oz Cream Cheese, ½ cup Butter
- Add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 20 seconds, then increase to high speed and beat for 2 minutes until fluffy.3 cups Confectioners’ Sugar, 1 teaspoon Pure Vanilla Extract, ⅛ teaspoon Salt
- If a thicker frosting is desired, add an additional ¼ cup of confectioners’ sugar.
- Place one cooled cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
- For easier slicing, refrigerate the frosted cake for 30-45 minutes before serving.
Notes
FAQ
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it. The fully frosted cake must be stored in the refrigerator.
Can I substitute the oil?
For a slightly healthier version, you can substitute half of the oil (½ cup) with ½ cup of unsweetened applesauce. The cake will be equally moist but may have a slightly denser texture.
Why is canned pumpkin puree recommended over homemade?
Canned pumpkin puree (like Libby’s) has a consistent moisture content and texture, which is crucial for the cake’s structure and baking time. Homemade puree can vary greatly in water content, which may lead to a gummy or underbaked cake.