Pumpkin Spice Cake is the most perfect moist pumpkin cake recipe you will ever make and an easy pumpkin dessert to serve up anytime of the year! Tender and perfectly pumpkin spiced and bursting with fall flavors, this is the ultimate pumpkin cake topped off with tangy cream cheese frosting.
It’s always a good thing to have an easy pumpkin dessert Go To secret weapon in your back pocket this time of year and this Pumpkin Spice Cake with Cream Cheese Frosting recipe is just that!
If you are looking for the ultimate moist pumpkin cake, this is what you have been dreaming of.
And let me go so far as to say (to date!) that this Pumpkin Spice Cake with Cream Cheese Frosting is probably my favorite cake ….. ever!!
And this girl has eaten some pumpkin cake!
Since you are a pumpkin lover like me, check out my Pumpkin Cobbler, Pumpkin Crinkle Cookies and Pumpkin Ravioli in Apple Sage Butter Sauce.
It’s October and we all know what that means .. pumpkin spice flavored EVERYTHING!!
It’s almost as if pumpkin spice has it’s own holiday these days and whether you are a die-hard fan or not, just about everyone loves cake.
So why not be THAT person that combines the best of both worlds and shows up with a glorious plate of the softest, tastiest creation this side of Frankenstein’s castle?
Sorry … Halloween references slip into casual speak for me this time of year … #queenofhalloweenproblems
pumpkin spice cake
So why is this pumpkin spice cake the best of all worlds when it comes to pumpkin everything season?
This pumpkin cake is … moist!!!! Yup, not a fan of that word either but OH MY, is it true!!
Super moist and tender pumpkin spice cake perfectly pumpkin seasoned with fall flavors then topped off with tangy cream cheese frosting.
Yes, please!!
why this is the best pumpkin spice cake
- This pumpkin spice cake is moist and tender, bursting with all of your favorite fall flavors.
- Perfect for every Halloween party, fall get together and seasonal potluck you get invited to.
- Easy to make pumpkin cake topped off with the perfect cream cheese frosting.
- Made with pumpkin puree and pumpkin pie spice, this cake is super fall cozy.
To make this Pumpkin Spice Cake, you will need:
- All purpose flour
- Baking soda
- Salt
- Butter
- Sugar
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Pumpkin puree
- Vegetable oil
- Milk
- Cream cheese
- Powdered sugar
how do you make pumpkin cake?
Easy!! To make this Pumpkin Spice Cake with Cream Cheese Frosting, start by preheating your oven to 350°F.
Grease two 8-inch round cake pans and set aside.
In a medium bowl, whisk together flour, baking soda and salt and set aside while you prepare the wet ingredients.
In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in the eggs one at a time and then add in vanilla, pumpkin, pumpkin pie spice and vegetable oil.
Slowly stir in the milk and the flour mixture until all has been incorporated. Divide batter evenly into your prepared cake pans.
Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let sit for 5 minutes before removing from pan and moving to cooling rack.
Let cake cool completely. When cooled, gently trim the top of the cakes to make your cake even on top (my cakes always ’round up’).
Then gently slice each cake in half horizontally so that you have four layers.
To make your Cream Cheese Frosting, cream together softened butter and cream cheese until light and fluffy.
Add sifted powdered sugar and vanilla extract and mix slowly until all has been incorporated … once mixed well, mix on high for 1 minute.
Assemble the 4 cake layers with a layer of frosting in between each layer. Store cake in the refrigerator until ready to serve
** This is the part where I explain why I started out with four layers but in my end pics, my cake only has three …. um…. I dropped a layer on the floor 🙁
Needless to say, the puppies were happy but Mommy was not. So just imagine another layer on top and that’s what your cake will look like!! **
pro tips for perfect spice cake
- I know it’s a pain but be sure to sift powdered sugar before making your cream cheese frosting… anytime I haven’t, I’ve ended up with lumps every time. Every. Time.
- Wait for your cake to cool COMPLETELY before cutting your cake into layers. You can also just make this cake without cutting into four layers and it is equally delicious and gorgeous… I just had to be all extra.
- If you are making this homemade cream cheese frosting, be sure to refrigerate your cake. Cakes with homemade buttercream frosting can be left on the counter, homemade cream cheese frosted cakes need to be kept in the fridge.
secret to moist cake
How to make a super moist cake is one of the oldest questions out there.
Myself, I find adding just a pinch of extra vegetable oil than what is called for is a great way to make a perfectly moist and tender cake. I’m sure everyone has their ‘secret’ but that one is mine.
do i need homemade cream cheese frosting?
Gosh, no! Life is busy, you are busy .. if you have time to whip up this easy recipe for cream cheese frosting then GO FOR IT!
If you don’t or you already have a tub of store bought frosting in your pantry, no worries … I’ll never tell.
I will throw out the disclaimer though that it only takes a few quick minutes to make and it really is delicious on this Pumpkin Spice Cake.
more pumpkin recipes
- No Bake Pumpkin Cheesecake Pie
- Pumpkin Cobbler with Bourbon Salted Caramel Sauce
- Pumpkin Cupcakes with Maple Cream Cheese Frosting
- Pumpkin Monkey Bread with Salted Caramel Glaze
Enjoy ♥ Heather
Pumpkin Spice Cake with Cream Cheese Frosting
Ingredients
Pumpkin Spice Cake
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 2 cups sugar
- 3 large eggs
- 1 1/2 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 15 ounce pumpkin puree
- 1/3 cup vegetable oil
- 3/4 cup milk
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 4 to 5 cups powdered sugar sifted
Instructions
- Preheat oven to 350°F. Grease two 8-inch round cake pans and set aside.
- In a medium bowl, whisk together flour, baking soda and salt and set aside while you prepare the wet ingredients. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in the eggs one at a time and then add in vanilla, pumpkin, pumpkin pie spice and vegetable oil. Slowly stir in the milk and the flour mixture until all has been incorporated
- Divide batter evenly into your prepared cake pans. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let sit for 5 minutes before removing from pan and moving to cooling rack. Let cake cool completely. When cooled, gently trim the top of the cakes to make your cake even on top (my cakes always 'round up'). Then gently slice each cake in half horizontally so that you have four layers.
- To make your Cream Cheese Frosting, cream together softened butter and cream cheese until light and fluffy. Add sifted powdered sugar and vanilla extract and mix slowly until all has been incorporated ... once mixed well, mix on high for 1 minute. Assemble the 4 cake layers with a layer of frosting in between each layer. Store cake in the refrigerator until ready to serve
Notes
- I know it's a pain but be sure to sift powdered sugar before making your cream cheese frosting... anytime I haven't, I've ended up with lumps every time. Every. Time.
- Wait for your cake to cool COMPLETELY before cutting your cake into layers. You can also just make this cake without cutting into four layers and it is equally delicious and gorgeous... I just had to be all extra.
- If you are making this homemade cream cheese frosting, be sure to refrigerate your cake. Cakes with homemade buttercream frosting can be left on the counter, homemade cream cheese frosted cakes need to be kept in the fridge.
Nutrition
Update Notes: This post was originally published in October of 2018 but was republished with an updated recipe, new photos, step by step instructions and tips in August of 2020.
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