Easy Pumpkin Cake with Cream Cheese Frosting
Nothing screams fall quite like this easy pumpkin cake with cream cheese frosting. This pumpkin cake recipe is fluffy, moist, and perfect any time of the day. Enjoy with a cup of coffee for breakfast, or after dinner as dessert. This pumpkin cake hits the spot every single time.
About this Pumpkin Cake Recipe
This easy pumpkin cake is a riff on my homemade pumpkin bread. I swapped a few ingredients to create the ultimate cake texture. Perfectly moist and topped with silky cream cheese frosting, you’re going to have a hard time not finishing off the entire pan.
Cake Ingredients
AP flour – This recipe calls for AP (all purpose) flour. I did not test any other types of flour, so I would strongly suggest using this flour.
Baking Soda – Used as a leavening agent.
Pumpkin Spice – Perfect pumpkin spice flavor for the cake.
Salt – Adds a touch of flavor but also activates the baking soda in the recipe. Be sure to measure this amount versus guessing!
Cane Sugar – You can also use granulated sugar for this recipe. However, I didn’t test any other types of sugar. I suggest using the cane sugar.
Light Brown Sugar – make sure it is packed in the measuring cup.
Pumpkin – Be sure to use pure pumpkin and not pumpkin pie mix. You’ll need one 15 ounce can of Libby’s.
Eggs – You’ll need two large eggs for this recipe.
Vanilla – The vanilla adds extra flavor to this cake.
Milk – 2% milk works best in this recipe.
Vegetable Oil – I suggest using vegetable oil in this recipe and not swapping it for any other oil.
Cream Cheese Frosting
Cream Cheese – Be sure it is room temperature.
Salted Butter – Be sure it is room temperature.
Powdered Sugar – Do not use any other type of sugar for this recipe. Only powdered sugar will work.
Salt and Vanilla – Adds a touch of flavor.
Tips and Tricks for This Recipe
Use a 9×13 inch baking dish for this recipe. If you use a ceramic or glass dish, you’ll need to bake the cake for about 30-32 minutes. If you use metal, you will need to bake the cake for about 30 minutes. A knife inserted into the center of the cake should come out clean to ensure doneness.
When making the cream cheese frosting, be sure the butter and cream cheese are at room temperature. Also, you will add the powdered sugar a little at a time when blending.
Allow the cake to completely cool before frosting it. I let mine rest for about 1 hour before frosting. You’ll want the frosting to be room temperature for easy spreading. If it is too cold, you run the risk of it clumping and pulling up the top of the cake.
DO NOT split the batter between containers or try to make a layered cake. Make the recipe as listed.
Storage
Store this cake covered in the refrigerator. Remove from the refrigerator an hour be sure serving. Anything with cream cheese frosting should be refrigerated. This recipe makes 12 servings. Please see below for nutritional information.
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Easy Pumpkin Cake with Cream Cheese Frosting
Ingredients
Pumpkin Cake
Dry Ingredients
- 1+¾ cup AP flour, all purpose
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon salt, this activates the baking soda! Be sure to measure it versus guessing.
Wet Ingredients
- ¾ cup cane sugar
- ½ cup light brown sugar, packed in cup
- 1 can Libby’s pumpkin , 15 ounce can
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup 2% milk
- ½ cup vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese, 1 block, softened
- ¼ cup salted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Equipment
- 1 9×13 inch baking dish
- 3 mixing bowls
- whisk, spatula, hand mixer
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9×13-inch baking dish with baking spray, set it aside.
- In a mixing bowl, combine the dry ingredients. AP flour, pumpkin spice, baking soda, salt. Mix well.
- In a separate bowl, combine the wet ingredients. Cane sugar, light brown sugar, eggs, oil, milk, vanilla and pumpkin puree. Mix well.
- Combine the wet and dry ingredients. Mix until a batter forms.
- Pour the batter into the prepared baking dish. Spread it evenly using a spatula.
- Bake for 30-32 minutes.
Prepare the Cream Cheese Frosting
- While the cake is baking, combine butter and cream cheese in a bowl, using a hand mixer.
- Next, add the vanilla, salt and some of the powdered sugar. Mix well. Add the powdered sugar a little at a time so it doesn’t get everywhere.
- Once everything is combined, set the frosting aside.
- Remove the cake from the oven, allow it to cool before frosting.
7 Comments on “Easy Pumpkin Cake with Cream Cheese Frosting”
This was all around perfect. Not too sweet or pumpkinY. Light and delicious! Definitely will make this a staple fall dish!
Saw this and decided to go purchase the ingredients to try for a dinner party that night. Everyine loved it. So we’re making 2 more for a Halloween party we’ll be attending tonight!
This is the most delicious pumpkin cake I’ve ever had! Thank you Sarah for an amazing cake and recipe! This will be a new tradition in our home for the holidays!
I brought this cake to a family party and received many compliments on it! It was so moist and the perfect cream cheese frosting! Also makes great cupcakes!
Amazing! I made it for Thanksgiving and it was the most popular dessert–a real crowd pleaser even with all the pie options. The icing is delicous and is perfect with the light, moist cake.
This cake was SOOO delicious! I brought in the leftovers to work and it was quickly gone. I got many comments throughout the day about how wonderful the cake was!
Delicious! I have had so many requests to make this cake again since the first time I made it last year. It is a hit!