Pumpkin Spice Cake is a lovely treat that brings together the warm flavors of pumpkin, cinnamon, nutmeg, and cloves all baked into a soft, moist cake. It’s perfect for those cozy days when you want something sweet that feels just like fall in every bite.
I really enjoy making this cake when the air starts to get crisp and the leaves change color. There’s something about the smell of pumpkin and spices filling the kitchen that instantly makes me feel at home. I like to add a simple cream cheese frosting on top because it adds a nice tang that balances the sweetness just right.
This cake works beautifully for any occasion—whether it’s a casual afternoon snack with a cup of tea or a festive dessert for friends and family. I’ve found that it’s always a crowd-pleaser, and sometimes I even sprinkle a little extra cinnamon on top just before serving to give it a little pop of flavor and color.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great for convenience and consistency. If you prefer fresh, roast and puree a sugar pumpkin, but make sure it’s well drained to avoid extra moisture.
Spices: Cinnamon, ginger, nutmeg, and cloves bring classic pumpkin spice flavor. If you don’t have cloves, just skip them or add a pinch of allspice instead.
Flour: All-purpose flour is the base here for structure. For gluten-free baking, try a 1-to-1 gluten-free flour blend.
Eggs & Oil: Eggs help make the cake tender and rise well. Vegetable oil keeps the cake moist, but you can use melted coconut oil or another neutral oil if preferred.
Cream Cheese Frosting: This frosting adds a tangy balance to the sweet spices. For a dairy-free option, try a vegan cream cheese and plant-based butter.
Caramel Drizzle (optional): Brown sugar caramel adds richness. For a faster option, use store-bought caramel sauce or omit if you like a simpler cake.
How Can I Get the Cake Moist and Fluffy?
Moisture and fluffiness in pumpkin spice cake come from a few key steps:
- Measure flour correctly: Spoon flour lightly into the measuring cup and level off with a knife to avoid packing it in, which can make cake dense.
- Combine ingredients gently: Mix wet and dry ingredients just until blended. Overmixing can create a tough cake.
- Use oil instead of butter: Oil keeps cake moist longer than butter alone.
- Bake at correct temperature: Preheat the oven to 350°F (175°C) and avoid opening the door often while baking.
- Check doneness carefully: Insert a toothpick into the center around the 30-minute mark. When it comes out clean or with a few moist crumbs, the cake is perfect.
Equipment You’ll Need
- Two 8-inch round cake pans – perfect size for even layers and easy stacking.
- Mixing bowls – a large one for wet ingredients and a medium one for dry helps keep things organized.
- Electric mixer or hand whisk – makes mixing batter smooth and easy without lumps.
- Rubber spatula – great for scraping bowls clean and folding ingredients gently.
- Measuring cups and spoons – essential for accuracy with flour, sugars, and spices.
- Cooling racks – allow cakes to cool quickly and evenly to prevent sogginess.
- Small saucepan – handy if you decide to make the optional caramel drizzle fresh.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the batter for a nice crunch and nutty flavor.
- Stir in mini chocolate chips for a sweeter twist that pairs well with pumpkin and spices.
- Swap cream cheese frosting for whipped coconut cream to keep it lighter or dairy-free.
- Try mixing in a handful of dried cranberries for a tart bite that complements the warm spices.
How to Make Pumpkin Spice Cake?
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream or milk (to thin, if needed)
For the Caramel Drizzle (Optional):
- 1/2 cup brown sugar
- 3 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
For Garnish:
- Ground cinnamon or pumpkin spice powder
- Finely crushed graham crackers or spiced cookie crumbs (optional)
How Much Time Will You Need?
You’ll spend about 20 minutes preparing the batter and frosting. Baking takes 30 to 35 minutes, plus about 10 minutes cooling in the pans, then extra cooling on racks. Add 15 minutes for frosting and decorating. Plan for at least 30 minutes chilling time before serving. Overall, it takes roughly 1 hour and 45 minutes from start to ready-to-eat.
Step-by-Step Instructions:
1. Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt to combine the dry ingredients. In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract until well blended. Gradually add the dry mix into the wet mixture, stirring gently just until combined.
2. Baking the Cake Layers
Divide the batter evenly between the prepared pans. Bake the cakes for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
3. Making the Cream Cheese Frosting
Using a mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add vanilla extract and 2 tablespoons of heavy cream or milk, then beat the frosting until light and fluffy. If it’s too thick, add a little more cream to reach your desired consistency.
4. Preparing the Caramel Drizzle (Optional)
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for about 2 minutes until it dissolves and the mixture bubbles. Slowly add the heavy cream, stirring frequently, and simmer for 3–5 minutes until it thickens a little. Remove from heat, stir in vanilla extract and a pinch of salt, then let cool slightly so it’s ready to drizzle.
5. Assembling and Decorating the Cake
Place one cooled cake layer on your serving plate. Spread a layer of cream cheese frosting evenly on top. Add the second cake layer on top, then frost the entire cake’s top and sides with remaining frosting. If you like, pipe little frosting dollops on the top edges for decoration. Drizzle the caramel sauce over the top edges, letting it drip down the sides for a beautiful look. Sprinkle with a dash of cinnamon or pumpkin spice powder and crushed graham crackers or cookie crumbs to finish.
6. Serving Your Cake
Chill the cake in the refrigerator for at least 30 minutes so the frosting sets nicely. Then slice, serve, and enjoy your moist, spiced pumpkin cake with luscious cream cheese frosting and optional caramel drip!
Looking for more pumpkin treats to enjoy this season? Start your mornings with our fluffy Pumpkin Spice Pancakes that bring cozy flavors to the breakfast table. You can also try the nutty and tender Pumpkin Pecan Muffins for a quick snack. And if you love cream cheese, this Easy Pumpkin Bread with Cream Cheese Swirl is the perfect indulgence.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! Just be sure to roast and puree a sugar pumpkin, then drain any excess liquid to avoid soggy batter. Fresh pumpkin may add a slightly different texture but will taste delicious.
How Should I Store Leftover Pumpkin Spice Cake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the cake come to room temperature before serving for the best flavor and texture.
Can I Make This Cake Dairy-Free?
Yes! Swap the cream cheese and butter in the frosting with dairy-free alternatives like vegan cream cheese and margarine. Use plant-based milk instead of heavy cream to thin the frosting.
Is It Okay to Freeze Pumpkin Spice Cake?
You can freeze the unfrosted cake layers tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before frosting and serving.