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5 from 9 votes

Pumpkin Cake Recipe

Soft, tender and moist Pumpkin Cake Recipe topped with Creamy Cream Cheese Frosting! This is such a simple Pumpkin Cake to bake. No special equipments and zero techniques are needed to put this together!
Prep Time10 mins
Cook Time30 mins
Cooling Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 9 Slices
Calories: 311kcal
Author: Neha

Equipment

  • 8x8 inch square baking pan
  • Hand mixer

Ingredients

  • 1 Cup All purpose flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • ½ Cup Oil
  • 2 large Eggs
  • ½ Cup Brown sugar (light/dark)
  • ¼ Cup Granulated sugar
  • 1 Cup Pumpkin Puree
  • tsp Pure vanilla extract
  • 1 recipe for Cream Cheese Frosting (Get the recipe here)

Instructions

  • Preheat your oven to 350 deg F and line an 8 inch square pan with parchment paper. Set it aside.
  • Add oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract to a medium mixing bowl and whisk to combine.
  • Sift all the dry ingredients (flour, baking powder, baking soda, spices, salt) over the wet ones and fold in gently to combine. Pour batter into the prepared pan. Bake for 25-35 minutes. Baking times may vary, so keep an eye on your cake. When a toothpick inserted in the center comes out clean, your cake is baked.
  • Remove the cake from the oven and invert cake on a wire rack after 15 minutes. Allow to cool completely before frosting. You may keep the cake in freezer to cool down quickly. Then frost as desired.

Notes

Storing Information:
Cover the frosted cake tightly and refrigerate for 2-3 days or freeze unfrosted cake for up to 3 months. Bring it to room temperature before frosting. Even frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Quick tips and tricks:
Canned Pumpkin: This cake recipe uses half a can of pumpkin. I use Libby's brand. It gives best taste and perfect color to pumpkin cakes.
Cupcakes: This batter can be converted into cupcakes. Divide it among 12 cupcakes and bake for about 18-21 minutes, oven temp will be same.
Spices: Instead of pumpkin pie spice, you can use ¼ teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
Oil: Instead of ½ cup of oil, ¼ cup of unsweetened applesauce and ¼ cup of oil can be used.

Can I double this recipe?

Yes, absolutely. Double the cake batter by switching the servings to 2x in the recipe card and bake it in 9 x 13 inch pan at same oven temperature for about 30-35 minutes. Also double the recipe for frosting.
For an Easy Cut: Stick the cake into refrigerator for around 30-45 minutes before serving. This step will make cutting slices a breeze!

Nutrition

Serving: 1Slice | Calories: 311kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Sodium: 143mg | Sugar: 7g