Pumpkin Spice Cake is a delightful treat that brings together the warm flavors of pumpkin, cinnamon, nutmeg, and cloves in a soft, moist cake. It’s like a hug in dessert form—perfect for chilly days or any time you want a little cozy sweetness. The gentle spice and pumpkin make it feel like fall is right in your kitchen.
I love how this cake manages to be both comforting and light at the same time. It’s not too sweet, which lets the spices and pumpkin really shine. When I bake it, I like to add a simple cream cheese frosting on top because the tang from the cream cheese balances the spices so well. Plus, it makes everything feel extra special.
Serving this cake with a cup of hot tea or coffee makes for a great afternoon pick-me-up or a lovely dessert after dinner. I also think it’s wonderful to take to a friend’s house or to a party because it’s a crowd-pleaser that feels homemade and thoughtful without being complicated. Pumpkin Spice Cake is definitely one of those recipes that everyone remembers and asks for again.
Key Ingredients & Substitutions
Pumpkin Puree: This is the heart of the cake. Canned pumpkin puree works best for consistent moisture and flavor. If you can’t find it, use fresh cooked and mashed pumpkin, but drain excess water to avoid soggy cake.
Spices: Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin spice flavor. Use pumpkin pie spice as a handy shortcut if you prefer. Adjust amounts to taste if you like it more or less spicy.
Sugars: A mix of granulated and brown sugar adds sweetness and depth. Brown sugar adds moisture and a slight caramel flavor. Light brown sugar is a great choice, but dark brown can make it richer.
Cream Cheese: The frosting shines here. Use full-fat cream cheese for best texture and taste. For dairy-free, try a plant-based cream cheese alternative and whip it well for similar creaminess.
Chopped Candied Nuts: Pecans or walnuts give a crunchy, sweet contrast to the soft cake. If you have nut allergies, toasted coconut flakes or graham cracker crumbs can be fun swaps.
How Do I Get a Moist, Well-Risen Pumpkin Spice Cake?
The key is balancing wet and dry ingredients and mixing just right. Here’s how I do it:
- Whisk the dry ingredients (flour, baking powder, baking soda, spices) together. This evens out the leavening and spice flavors.
- Beat the sugars and oil first. This ensures the cake will be moist and tender.
- Add eggs one at a time to create a smooth, stable batter that traps air.
- Mix in pumpkin and vanilla gently.
- Add dry mix slowly to wet ingredients. Stir just until combined—overmixing can make the cake tough.
- Bake in greased, floured pans evenly spaced in the oven to cook through without drying out.
Test with a toothpick after about 30 minutes—it should come out clean or with a few moist crumbs. Let the cake cool well before frosting to avoid melting.
Equipment You’ll Need
- Two 8-inch round cake pans – perfect size for even baking and layering your cake.
- Mixing bowls – one for dry ingredients and one for wet; keeps mixing quick and tidy.
- Electric mixer or hand whisk – helps you blend sugars, oil, and eggs smoothly for a light batter.
- Measuring cups and spoons – for precise ingredient amounts, which is key in baking.
- Cooling racks – cool your cake layers evenly, preventing soggy bottoms.
- Offset spatula or butter knife – makes frosting the cake easy and smooth.
- Saucepan or microwave-safe bowl – to mix your pumpkin spice drip topping until smooth.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped crystallized ginger for a sweet, spicy kick that pairs well with pumpkin spices.
- Swap the cream cheese frosting for maple buttercream to add a rich, cozy flavor twist.
- Add 1/2 cup mini chocolate chips to the batter for a touch of melty chocolate goodness in every bite.
- Mix in 1/2 cup chopped toasted pecans or walnuts right into the batter for extra crunch and nutty flavor.
How to Make Pumpkin Spice Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 1/2 cups canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For the Pumpkin Spice Drip Topping:
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
For Garnish:
- Chopped candied pecans or walnuts
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the batter, then bake the cake for 30 to 35 minutes. After cooling and frosting, allow at least 1 hour in the fridge for chilling and setting everything before you serve. All together, plan for around 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans so your cake won’t stick. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices until well blended.
In a large bowl, mix the vegetable oil with the granulated and brown sugars. Beat in the eggs, one at a time, until the mixture is smooth. Stir in the pumpkin puree and vanilla extract.
Slowly add the dry ingredient mix to the wet ingredients, stirring gently just until combined. Don’t overmix — a few lumps are okay!
2. Bake and Cool the Cake:
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks and cool completely.
3. Make the Frosting and Assemble the Cake:
While the cakes cool, beat the cream cheese and butter together in a bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy and light.
Once the cakes are cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, then top with the second cake layer. Frost the top and sides of the whole cake with the remaining cream cheese frosting.
4. Add the Pumpkin Spice Drip and Garnish:
Mix pumpkin puree, powdered sugar, and pumpkin pie spice together until smooth for the drip topping. Slowly drizzle this mixture along the edges of the cake so it drips down the sides.
Finally, sprinkle chopped candied pecans or walnuts along the bottom edge of the cake and pipe small dollops of frosting on top for decoration.
5. Chill and Serve:
Refrigerate the cake for at least one hour to help the frosting and drip set nicely. Bring the cake to room temperature before serving so flavors and textures taste their best.
Enjoy your cozy, delicious Pumpkin Spice Cake with creamy frosting and a festive touch!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just make sure to cook and puree the fresh pumpkin first, then drain any excess moisture so the batter doesn’t become too wet. Canned pumpkin puree just provides consistent moisture and flavor.
How Should I Store Leftover Pumpkin Spice Cake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the cake layers (without frosting) wrapped tightly in plastic wrap for up to 2 months.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake layers a day or two in advance and keep them wrapped well in the fridge. The frosting and drip topping can also be made ahead and refrigerated. Assemble the cake on the day you want to serve it for the freshest taste.
What Can I Substitute for Candied Pecans if I Have a Nut Allergy?
You can replace the candied pecans with toasted coconut flakes, crushed graham crackers, or even small chocolate chips for crunch and flavor without nuts.
