This Easy Pumpkin Cake with Cream Cheese Frosting is fluffy, moist and perfect any time of the day! The airy pumpkin spiced cake is topped with smooth and creamy cream cheese frosting for the ultimate flavor combination. Enjoy this pumpkin snacking cake with a cup of coffee for breakfast or after dinner as delicious pumpkin dessert.

If you love pumpkin try my homemade Pumpkin Bread recipe.

Why You’ll Love This Recipe

• The texture is perfect. This cake is moist, fluffy and delicious. Topped with silky cream cheese frosting, you’re going to love this recipe.
• Perfect any time of day. Enjoy this snacking cake for breakfast or as an after dinner dessert. It’s delicious anytime.
• Perfect for parties. Take this cake to your next gathering and enjoy with friends. I can guarantee it will be a hit.

Cake Ingredients

Dry Ingredients

• AP Flour – This recipe calls for AP (all purpose) flour. I did not test any other types of flour.
• Baking Soda – Baking soda is used as a leavening agent to help the cake rise.
• Baking Powder – Baking powder helps the cake rise and develops its fluffy texture.
• Pumpkin Spice – Pumpkin spice adds the irresistible spiced flavor to the moist cake.
• Salt – Fine sea salt adds a touch of flavor to the cake but it also activates the baking soda. Option to use table salt instead.

Wet Ingredients

• Cane Sugar – You can also use granulated sugar for this recipe. However, I suggest using the cane sugar.
• Light Brown Sugar – Lightly pack the brown sugar in a measuring cup when portioning.
• Pumpkin – Be sure to use pure pumpkin puree and not pumpkin pie mix. You’ll need one, 15 ounce can of Libby’s pumpkin puree.
• Eggs – You’ll need two large eggs for this recipe. Room temperature is best.
• Vanilla – Vanilla extract adds extra flavor to this cake. Extract has a stronger flavor than vanilla flavoring. So use the vanilla extract for this recipe.
• Milk – You’ll need 2% milk for this recipe.
• Vegetable Oil – You’ll need vegetable oil for this recipe.

Cream Cheese Frosting

• Cream Cheese – Room temperature cream cheese is best.
• Unsalted Butter – Room temperature butter works best.
• Powdered Sugar – Do not use any other type of sugar for this recipe. Only powdered sugar will work.
• Vanilla – Vanilla extract offers the best vanilla flavor.
• Salt – A pinch of salt enhances the vanilla flavor.

Expert Tips for This Cake Recipe

• Use a 9×13-inch baking dish for this recipe. Glass or ceramic only. Grease with baking spray before adding the batter.
• The cake is done once a toothpick inserted into the center of the cake comes out clean. Baking time is anywhere from 30-36 minutes. My oven took a full 35 minutes to bake the cake. However, keep a close eye on it.
• Make sure the cake is situated on the center rack in the oven.
• When making the cream cheese frosting, the unsalted butter and cream cheese need to be room temperature. Slowly add the powdered sugar until the frosting forms.
• Once you pull the cake from the oven, place the entire dish on a wire cooling rack. Let the entire cake cool for at least one hour before frosting. If the cake is too warm the frosting will melt.
• Adversely, if the frosting is too cold you run the risk of it clumping and pulling the top of the cake up. So let the frosting rest at room temp for 15-20 minutes before spreading it.
• Do not split the batter between containers or try to make a layered cake. Make the recipe as instructed.

How to Make

Instructions 

• Preheat the oven to 350 degrees. Spray a 9×13-inch glass or ceramic baking dish with baking spray, set it aside.

Mix Dry Ingredients

• In a mixing bowl, combine the dry ingredients. AP flour, pumpkin spice, baking soda, baking powder and salt. Mix well.

Mix Wet Ingredients

• In a separate bowl, combine the wet ingredients. Cane sugar, light brown sugar, eggs, vegetable oil, 2% milk, vanilla extract and pumpkin puree. Mix well.

Combine and Bake

• 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 30-36 minutes.

Make sure the cake is situated on the center rack in the oven. The cake is done once a toothpick inserted into the center of the cake comes out clean. Keep a close eye on your cake so you do not over bake it. My oven took the full 35 minutes to bake it.

Prepare Cream Cheese Frosting

• While the cake is baking, combine the unsalted butter and cream cheese in a mixing bowl. Beat using a hand mixer. Next, add the vanilla extract and salt. Mix well. Slowly add the powdered sugar. This prevents the sugar from flying everywhere. Once well combined, cover and refrigerate.

Frost the Cake

• Remove the cake from the oven and place the entire cake with baking dish on a wire cooling rack. Allow it to cool completely before frosting. It will need to rest for at least 1 hour.
• Pull the frosting from the refrigerator and let it rest for 15-20 minutes before frosting the cake. If the frosting is too cold, it will clump up and pull the top off the cake. Spread and enjoy.

Storage

• Since the cream cheese frosting can spoil, store this cake covered in the refrigerator. Remove the cake from the refrigerator an hour before serving so the frosting can soften. Last for 4-5 days in the refrigerator.

Frequently Asked Questions

Other Desserts to Consider Trying

• The Best Pumpkin Bread
• Peanut Butter Banana Cookies
• Easy Mini Cheesecakes  
• Pumpkin Pie
• My Favorite Chocolate Chip Cookies