simple pumpkin cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best simple pumpkin cake recipe

I’ve been making this simple pumpkin cake recipe for years, and it’s always a hit with my family. The recipe is easy to follow and requires minimal ingredients, making it perfect for a weeknight dessert or a special occasion.

The cake is moist and flavorful, with just the right amount of spices to give it a warm, autumnal feel. My kids love helping me in the kitchen, and this recipe is one of their favorites because it’s so easy to mix together and bake.

We often have this cake at family gatherings, and it’s always a crowd-pleaser. Plus, it’s a great way to get in some extra pumpkin puree during the fall season – I like to use organic canned pumpkin for this recipe.

The end result is a delicious, comforting dessert that’s sure to become a staple in your household too. My family loves it when I make this cake because it’s so easy to slice and serve – we often have it with a dollop of whipped cream or a scoop of vanilla ice cream.

The cake is also incredibly versatile – we’ve had it as a snack, as a dessert, and even as a breakfast treat (it makes a great breakfast muffin when you slice it up the next morning). I’ve been experimenting with different spice combinations and flavorings over the years, but this classic recipe remains my go-to for its simplicity and deliciousness.

Whether you’re looking for a special treat or just need something easy to whip up after dinner, this simple pumpkin cake recipe is sure to please.

Simple Pumpkin Cake

4.5 from 888 votes

A moist and delicious pumpkin cake perfect for fall. Easy to make with simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup pumpkin puree

For the Cream Cheese Frosting

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour an 8-inch round cake pan.
3Line the bottom with parchment paper, and grease and flour the parchment paper as well.
4In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Set aside.
5In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes.
6Beat in eggs, one at a time, mixing well after each addition.
7Stir in vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Stir in the pumpkin puree until just combined.
10The batter will be thick.
11Pour the batter into the prepared cake pan and smooth the top with a spatula.
12Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake will be golden brown, and the edges will just start to pull away from the sides of the pan.
14Remove the cake from the oven and let it cool in the pan for 10 minutes.
15Then, transfer the cake to a wire rack to cool completely.
16While the cake cools, prepare the cream cheese frosting.
17In a large bowl, using an electric mixer, beat together cream cheese and butter until smooth and creamy.
18Gradually add the powdered sugar, mixing well after each addition.
19Stir in the vanilla extract and mix until well combined.
20Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake.
21Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Parchment paper
Wire rack
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 450mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour.

This simple pumpkin cake recipe is always a good idea for any occasion – whether you’re hosting a holiday party or just need something comforting on a chilly fall evening. The best part?

It’s incredibly easy to make ahead of time and freezes beautifully. My family loves serving slices of this cake with whipped cream or vanilla ice cream – it’s the perfect way to cap off a meal on special occasions.

❓ Frequently Asked Questions About Pumpkin Cake

Q: What type of pumpkin puree should I use?

For this recipe, you can use either canned pumpkin puree or fresh cooked pumpkin puree. If using canned puree, look for an organic option without added sugars or preservatives.

Q: Can I make this cake ahead of time?

This cake freezes beautifully – simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. When you’re ready to serve, thaw the cake overnight in the refrigerator.

Q: How do I store leftover cake?

Cover leftover cake tightly with plastic wrap or aluminum foil and store it at room temperature for up to 2 days or refrigerate for up to 5 days.

Q: Can I customize the spice blend?

This recipe uses a classic spice blend of cinnamon, nutmeg, and ginger – feel free to experiment with different spices or add-ins like chopped walnuts or chocolate chips!

Q: Is this cake suitable for vegetarians?

This recipe contains no meat products whatsoever – perfect for vegetarian families!

Similar Posts