Thick, soft layers of perfectly spiced pumpkin cake slathered in dreamy cinnamon cream cheese frosting is what you should be making for dessert for all your Fall occasions. It uses the whole can of pumpkin puree and the cozy spices you already have in your pantry or spice drawer!
If you have ever had pumpkin cake that is overwhelmed by spices, too gummy or dense, or merely a vehicle for cream cheese frosting while the actual cake sponge is lackluster, then this recipe is about to change your entire outlook on what a real pumpkin cake can and should be. I tested this recipe over and over to get it just perfect for you on the first try.
My husband took one bite and his eyes were rolling back in his head. Which is saying a lot because usually he prefers apple cake in the fall.
The cake itself is made with the reverse creaming method to help avoid the gummy texture that is a common pitfall of other pumpkin cake recipes. By combining all of the dry ingredients and then mixing in softened butter a little at a time it prevents gluten development, ensures even mixing of spices and leavening agents, and gives the most velvety texture and moist crumb you’ve ever tasted.
I opted to use my favorite warm spices–cinnamon, nutmeg, ginger, and cloves–rather than the shortcut route of pumpkin pie spice just so I could have more control over the flavor profile, but the choice is up to you. Just don’t skip the cinnamon cream cheese frosting. It’s seriously incredible and I know you’ll love it!
Why this is the best pumpkin cake ever!
The pumpkin puree adds moisture and richness that keeps this cake tasting fresh and soft for days. Honestly, the cake is so good I enjoy it even without any frosting!
And did I mention the cake batter comes together in just one bowl?
What You’ll Need
Here is a brief overview of the important ingredients you’ll want to gather to make this recipe. Be sure to scroll to the printable recipe card below for exact measurement amounts and instructions.
- Pumpkin Puree: Be careful not to use a can of pumpkin pie filling. You just need one 15-ounce can of pure pumpkin (or 2 cups if using homemade pumpkin puree , which works just fine too).
- All-purpose Flour: I recommend always using unbleached all-purpose flour for best results.
- Sugar: A combination of granulated sugar and brown sugar adds depth of texture and the perfect amount of sweetness. You’ll also need powdered sugar for the cinnamon cream cheese frosting.
- Spices: I usually opt to pull out my jars of ground cinnamon, ground nutmeg, ground ginger, and ground cloves, but you can substitute 1 Tablespoon of pumpkin spice + 1 teaspoon of ground cinnamon instead.
- Eggs: For binding, texture, and flavor. Let these come to room temperature or stick them in a bowl of hot water for 10 minutes before using.
- Milk: Room temperature whole milk adds richness and needed moisture to the cake batter.
- Butter & Oil: A combination of butter (for flavor) and oil (for moisture) is the real secret to the perfect crumb of these cake layers.
- Baking Powder, Baking Soda, Vanilla, and Salt: Staple baking ingredients for lift and flavor. Make sure your baking powder and baking soda aren’t expired or the cake might not rise properly.
- Cream Cheese: I found that sticking with 8 ounces of cream cheese results in a frosting that is tangy but not overpowering when paired with the pumpkin flavor of the cake.
Let’s Bake a Pumpkin Cake!
- Combine dry ingredients. You’ll love the reverse creaming method of adding all the dry ingredients up front and then liquids later because it means you are only dirtying one bowl! Whisk together the flour, both types of sugar, all of the spices, plus the baking powder, baking soda, and salt in a large mixing bowl.
- Add softened butter. With the mixer running on medium-low speed, add the butter one tablespoon at a time, letting it mix for 20-30 seconds before adding the next piece. Once all of the butter has been incorporated, add the oil and mix for another 30 seconds or so until the mixture has a sandy, damp and crumbly texture.
- Add wet ingredients. The eggs, pumpkin, vanilla, and milk can all be added to the mixture at this point. Mix on medium speed until combined, then stop and scrape the bottom and sides of the bowl to make sure everything is evenly mixed together.
Reverse Creaming Method and Why It works
Traditional steps involved in making cake batter usually call for creaming the butter or oil with the sugars for 3-4 minutes, then adding dry ingredients and other wet ingredients later on in the process.
With reverse creaming, all of the dry ingredients are combined up front and the softened butter is gradually incorporated into the mixture. This coats the grains of flour evenly in fat while also preventing the formation of gluten which could result in a drier cake crumb. It’s also a lot of fun and easier making cake batter this way, too!
- Divide and bake. Line three 8-inch round cake pans with parchment paper circles and spray with baking spray. Evenly divide the pumpkin cake batter between the pans, then bake for 30 to 35 minutes. You should be able to insert a toothpick into the cake layers and have it come out with just a few crumbs clinging to it when the cakes are done. Remove from the oven and let cool in the pans for 10 minutes before turning the cakes out onto a wire cooling rack to cool completely.
- Make the frosting. Beat the softened cream cheese and butter in a large mixing bowl until creamy and smooth. Slowly mix in the powdered sugar, cinnamon, and vanilla until creamy and smooth. Do not overbeat or the frosting will become more and more runny. If the frosting is too thin, place it in the fridge for 30 minutes to firm up slightly.
- Assemble. Level the cake layers if they are domed on top, then stack them, frosting with a generous amount of the cream cheese frosting between each layer. Do a thin crumb coat layer of frosting around the top and edges of the cake, then transfer the whole thing to the freezer for 30 minutes to help the frosting set up and make the cake easier to finish decorating. Once firm, remove the cake from the freezer and frost with the remaining frosting.
How do I get a decorative ridged look on a cake?
To get the rustic, natural look of the cake you see in the pictures here, you can make the ridges (or grooves or ribbons, whatever you like to call them) by dragging a spatula, spoon, or even a wider butter knife along the sides of the cake while rotating it on a turntable or lazy Susan without letting up on the slight pressure. I prefer to start at the base, then gradually drag the spatula up as the cake rotates.
You can either smooth off the top or do grooves there as well by starting in the center of the top and gradually moving your tool out towards the edges while the cake rotates on your turntable.
Yes, absolutely. If you are more comfortable with the traditional approach of creaming butter and sugar, then adding the eggs, pumpkin, and vanilla, followed by the dry ingredients, that absolutely works as well.
You’ll love this cake with my Homemade Chocolate Frosting or even a classic Vanilla Buttercream Frosting . For something a little less sweet, the most popular choice is definitely Swiss Meringue Buttercream . And if you want to think outside the box, I think the pumpkin flavor would be perfection with Cookies & Cream Oreo Frosting or my Salted Caramel Frosting .
Yes, you can. See the recipe notes for common bake times for alternate pan sizes.
More Fall Cake Recipes
- Apple Pie Cake
- Southern Caramel Cake
- Snickerdoodle Cake
- Italian Cream Cake
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Ingredients123
Cake
- ▢ 2 3/4 cups (388g) all-purpose flour
- ▢ 1 1/2 cups (300g) granulated sugar
- ▢ 1/2 cup (100g) packed brown sugar
- ▢ 2 1/2 teaspoons baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 1/2 teaspoon salt
- ▢ 2 teaspoons ground cinnamon
- ▢ 1 teaspoon ground nutmeg
- ▢ 1/2 teaspoon ground ginger
- ▢ 1/4 teaspoon ground cloves
- ▢ 3/4 cup (170g) salted butter room temperature
- ▢ 1/4 cup vegetable oil
- ▢ 1 (15-ounce) can pumpkin puree (about 2 cups homemade)
- ▢ 3 large eggs
- ▢ 1/2 cup milk
- ▢ 2 teaspoons pure vanilla extract
Frosting
- ▢ 1 cup (227g) salted butter softened
- ▢ 8 ounces full-fat cream cheese softened
- ▢ 5 cups (600g) powdered sugar
- ▢ 2 teaspoons ground cinnamon
- ▢ 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350℉ (177℃). Line three 8-inch cake pans with parchment paper circles on the bottom and spray with baking spray.
- In a large mixing bowl, combing the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix on low speed or whisk until the spices are evenly dispersed. 2 ¾ cups (388g) all-purpose flour, 1 ½ cups (300g) granulated sugar, ½ cup (100g) packed brown sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
- With the mixer running on medium-low speed, add the softened butter one tablespoon at a time, mixing for 20-30 seconds after each addition. Once all of the butter has been added, add the oil and beat for 1-2 minutes until light. ¾ cup (170g) salted butter, ¼ cup vegetable oil
- Add the pumpkin, eggs, milk, and vanilla. Beat again until smooth and completely combined, stopping to scrape the bottom and sides of the bowl. 1 (15-ounce) can pumpkin puree, 3 large eggs, ½ cup milk, 2 teaspoons pure vanilla extract
- Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or just until a toothpick or tester inserted into the center of each cake comes out clean with just a few moist crumbs clinging to it. Cool completely on a wire rack.
- To make the frosting, beat the butter and cream cheese together in a large mixing bowl until completely combined and smooth. Add the powdered sugar, cinnamon, and vanilla, then mix just until smooth and combined. It should be light, fluffy, and spreadable, but do not overmix or the frosting can become runny. If the frosting seems thin, try refrigerating it for 30-60 minutes to firm up a bit. 1 cup (227g) salted butter, 8 ounces full-fat cream cheese, 5 cups (600g) powdered sugar, 2 teaspoons ground cinnamon, 2 teaspoons pure vanilla extract
- To assemble, level off any domed tops so the cake layers are flat and even. Stack the layers on a decorative cake stand or plate with a generous amount of frosting between each layer. Seal in the crumbs with a very thin layer of frosting around the top and sides, then freeze the whole cake for 30 minutes to help set the frosting. This is important since cream cheese frosting is softer than other types of frosting and this helps make the cake much easier to finish decorating. Once thoroughly chilled, use the remaining frosting to frost the outside of the cake before slicing and serving.
Video
Notes
- Storage: Because there is cream cheese in the frosting, you should store the cake in the fridge for up to 5 days. Let it come to room temperature before serving for the best taste and texture. Cakes with cream cheese based frosting can sit out for about 2 hours at room temperature before they need to be refrigerated.
- Freezing: This cake freezes well for up to 2 months. I recommend flash freezing individual slices, then wrapping them with plastic wrap and transferring to a freezer-safe container for longer term storage. Let the cake thaw overnight in the fridge then sit out at room temperature for 1-2 hours before serving.
- Pumpkin Spice: If you want to use a jar of pumpkin pie spice instead of the various spices listed above, I recommend replacing them with 1 Tablespoon of pumpkin spice + 1 teaspoon of ground cinnamon.
- Sheet Pan: You can bake this cake in a 9×13-inch sheet pan for 30 to 40 minutes.
- 9-inch Cake Pans: If you only have larger cake pans, you can make 3 layers and reduce the bake time by about 5 minutes, or bake 2 layers and increase the bake time by about 5 minutes.
- Cupcakes: If you want to make pumpkin cupcakes, I recommend using my pumpkin cupcake recipe .
- Bundt Cake: I recommend using my pumpkin bundt cake recipe .
Nutrition
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Ingredients
Cake
- 2 3/4 cups (388g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup (170g) salted butter room temperature
- 1/4 cup vegetable oil
- 1 (15-ounce) can pumpkin puree (about 2 cups homemade)
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
Frosting
- 1 cup (227g) salted butter softened
- 8 ounces full-fat cream cheese softened
- 5 cups (600g) powdered sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350℉ (177℃). Line three 8-inch cake pans with parchment paper circles on the bottom and spray with baking spray.
- In a large mixing bowl, combing the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix on low speed or whisk until the spices are evenly dispersed. 2 3/4 cups (388g) all-purpose flour, 1 1/2 cups (300g) granulated sugar, 1/2 cup (100g) packed brown sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves
- With the mixer running on medium-low speed, add the softened butter one tablespoon at a time, mixing for 20-30 seconds after each addition. Once all of the butter has been added, add the oil and beat for 1-2 minutes until light. 3/4 cup (170g) salted butter, 1/4 cup vegetable oil
- Add the pumpkin, eggs, milk, and vanilla. Beat again until smooth and completely combined, stopping to scrape the bottom and sides of the bowl. 1 (15-ounce) can pumpkin puree, 3 large eggs, 1/2 cup milk, 2 teaspoons pure vanilla extract
- Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or just until a toothpick or tester inserted into the center of each cake comes out clean with just a few moist crumbs clinging to it. Cool completely on a wire rack.
- To make the frosting, beat the butter and cream cheese together in a large mixing bowl until completely combined and smooth. Add the powdered sugar, cinnamon, and vanilla, then mix just until smooth and combined. It should be light, fluffy, and spreadable, but do not overmix or the frosting can become runny. If the frosting seems thin, try refrigerating it for 30-60 minutes to firm up a bit. 1 cup (227g) salted butter, 8 ounces full-fat cream cheese, 5 cups (600g) powdered sugar, 2 teaspoons ground cinnamon, 2 teaspoons pure vanilla extract
- To assemble, level off any domed tops so the cake layers are flat and even. Stack the layers on a decorative cake stand or plate with a generous amount of frosting between each layer. Seal in the crumbs with a very thin layer of frosting around the top and sides, then freeze the whole cake for 30 minutes to help set the frosting. This is important since cream cheese frosting is softer than other types of frosting and this helps make the cake much easier to finish decorating. Once thoroughly chilled, use the remaining frosting to frost the outside of the cake before slicing and serving.
Video
Notes
- Storage: Because there is cream cheese in the frosting, you should store the cake in the fridge for up to 5 days. Let it come to room temperature before serving for the best taste and texture. Cakes with cream cheese based frosting can sit out for about 2 hours at room temperature before they need to be refrigerated.
- Freezing: This cake freezes well for up to 2 months. I recommend flash freezing individual slices, then wrapping them with plastic wrap and transferring to a freezer-safe container for longer term storage. Let the cake thaw overnight in the fridge then sit out at room temperature for 1-2 hours before serving.
- Pumpkin Spice: If you want to use a jar of pumpkin pie spice instead of the various spices listed above, I recommend replacing them with 1 Tablespoon of pumpkin spice + 1 teaspoon of ground cinnamon.
- Sheet Pan: You can bake this cake in a 9x13-inch sheet pan for 30 to 40 minutes.
- 9-inch Cake Pans: If you only have larger cake pans, you can make 3 layers and reduce the bake time by about 5 minutes, or bake 2 layers and increase the bake time by about 5 minutes.
- Cupcakes: If you want to make pumpkin cupcakes, I recommend using my pumpkin cupcake recipe .
- Bundt Cake: I recommend using my pumpkin bundt cake recipe .
Nutrition
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