The best pumpkin cake recipe always! And then easy to brand and so moist, with a hint of warm fall spice and a thick coating of tangy cream cheese frosting.

Square slice of pumpkin cake with cream cheese frosting and cinnamon on top, on a white background.

Hello, my friend!

How are y'all? For existent, I feel like information technology's been a while since we actually talked.

I've been busy working on a lot of backside the scenes stuff hither at Baking a Moment. Namely, updating sometime recipes. It's and then funny when I go back and await at posts from a few years ago, to see how different I used to write back then. Information technology just felt so much more conversational and existent.

These days, it's all about giving lots of tips about the recipe, and making certain to keyword everything just so, so that it shows up in google search results.

I kinda miss the practiced erstwhile days, lol.

But sometimes y'all just gotta exercise what you gotta practice.

But enough nearly that! You came hither for pumpkin block, right?

Now that it'south October nosotros tin fully indulge all of our deepest, darkest pumpkin spice cravings. Y'all'll find lots of great pumpkin recipes hither, like pumpkin pie, pumpkin scones, and pumpkin cheesecake.

And, every bit of today, in that location is a new recipe to add to the roster: pumpkin block!

This one is a total classic and information technology'southward and so like shooting fish in a barrel to make, in only one basin! It's got a moist, fluffy texture and a hint of warm fall spice. And the fluffy cream cheese frosting is the perfect crowning bear on!

Read on, to learn all about how to brand the all-time pumpkin block recipe always.

Square of pumpkin cake with cream cheese icing on a white plate, with a text overlay above that reads "Pumpkin Cake."

HOW TO MAKE PUMPKIN CAKE

This recipe utilizes the reverse creaming method.

I use this method a ton on so many of my favorite cake recipes. It'southward practically a foolproof technique, and it allows everything to happen in just ane bowl! Hooray for less muddy dishes!

Start past placing all the dry out ingredients in a large mixing basin. Flour, sugar, brown sugar, leavening, salt, and spices can all go whisked together until combined.

Dry ingredients for making pumpkin cake, in a large glass mixing bowl.

Next, add the softened butter.

Adding butter to dry ingredients for pumpkin cake.

Mix the butter in to the dry ingredients until the mixture resembles clammy sand. This ordinarily takes about a minute or and then.

Next, add the eggs in, one at a time. It'southward important to allow each egg to fully incorporate earlier adding the next. This will prevent lumps in the batter.

Adding eggs to pumpkin cake batter.

Now the rest of the wet ingredients tin go in.

Adding pumpkin, sour cream, and vanilla to pumpkin cake.

Pumpkin puree, sour cream, and vanilla extract get mixed in until well-blended. Then, turn the mixer up to medium speed and beat the concoction for most a infinitesimal to a minute and a half. This will aerate information technology, and help to build the cake's structure.

Mixing pumpkin cake batter in a stand mixer.

Transfer the batter to a greased and lined ix×13-inch pan, and smooth it into an even layer.

Smoothing pumpkin cake batter in a 9x13-inch pan with a silicone spatula.

Bake it until a toothpick inserted in the thickest part of the cake comes out clean, and then allow information technology to cool completely, and slather it with fluffy cream cheese frosting. So YUM!

Frosting pumpkin cake with cream cheese icing.

For garnish, I like to grit the tiptop of the cake with a sprinkling of cinnamon. Information technology really brings out all the warm fall flavors!

Dusting pumpkin cake with a sprinkle of cinnamon.

Tin can THIS RECIPE Be Made IN DIFFERENT SIZED PANS?

This pumpkin cake recipe makes plenty concoction for one ix×13-inch rectangular cake.

Just you could also make it in 3 6-inch diameter circular pans, or two 8- or 9-inch diameter round pans.

Or, y'all could make 24 cupcakes.

If you are using anything other than a 9×13-inch pan, yous will almost likely demand to adjust the baking time. You lot'll know your cakes/cupcakes are done blistering when a toothpick inserted in the thickest part comes out clean.

Rectangular pan of pumpkin spice cake with swirls of cream cheese frosting, on a pale background.

WHAT ICING FOR PUMPKIN Block

In my opinion, zero goes amend with pumpkin cake than foam cheese frosting.

And if you've e'er struggled with foam cheese frosting, I've got all the all-time tips for you here: Cream Cheese Frosting. Sometimes it's not easy to get cream cheese frosting really fluffy and stiff plenty to pipe or hold luscious swirls, but that post has tons of corking tips and a actually effective technique!

Overhead image of a pan of pumpkin cake, surrounded by plates of pumpkin cake with acorns and a linen napkin.

CAN THIS RECIPE BE Made AHEAD?

Information technology'south always a good idea to brand cakes ahead of time. It gives them enough time to fully cool before getting iced, and I often find that they somehow become better with historic period.

If time allows, attempt spooky your cake in the fridge earlier frosting it. Information technology actually helps the buttercream to keep more smoothly, without picking upward any crumbs or falling apart.

Slice of best pumpkin cake recipe on a white plate with a bite on a fork.

HOW LONG WILL PUMPKIN Cake LAST

This cake will keep at room temperature for a solar day or so, or in the refrigerator for around a calendar week. Merely exist sure to continue information technology covered so information technology doesn't dry out or become stale.

CAN Yous FREEZE PUMPKIN CAKE?

This pumpkin cake freezes very well.

Wrap information technology tightly in plastic wrap so it doesn't pick upward any funky freezer odors, and it will last in the freezer for a couple of months.

Thaw it in the fridge or at room temperature earlier frosting and serving.

Close up image of a square of moist homemade pumpkin cake on a white plate with a silver fork.

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Square slice of pumpkin cake with cream cheese frosting and cinnamon on top, on a white background.

The best pumpkin cake recipe ever! Then piece of cake to make and and so moist, with a hint of warm fall spice and a thick blanket of tangy cream cheese frosting.

Course: Dessert, Snack

Cuisine: American

Keyword: all-time pumpkin cake recipe, pumpkin cake, pumpkin block recipe, pumpkin spice block

Servings: xv

Calories: 546 kcal

  • 2 cups all-purpose flour
  • 2/3 cup granulated carbohydrate
  • i/three cup brown sugar (packed)
  • 1 teaspoon baking powder
  • 1/two teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon (plus extra for garnish)
  • ane/4 teaspoon ground nutmeg
  • one/4 teaspoon basis ginger
  • 3/4 cup unsalted butter (ane 1/2 sticks), softened
  • 2 eggs (big)
  • ii/3 cup pure pumpkin puree
  • 2/three loving cup sour foam*
  • two teaspoons vanilla extract
  • i batch cream cheese frosting

  1. Preheat the oven to 325 degrees F, lightly mist a 9x13-inch pan with non-stick spray, and line with parchment.

  2. Identify the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.

  3. Add together the butter, and mix on medium-low speed until the mixture resembles clammy sand.

  4. Add the eggs, 1 at a time, assuasive each one to fully contain before adding the next.

  5. Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.

  6. Plow the mixer up to medium speed and mix for nearly 90 seconds, to aerate the batter and develop the block'south construction.

  7. Transfer the concoction to the prepared pan, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest role of the cake comes out make clean.

  8. Cool completely, water ice with cream cheese frosting, and dust with additional cinnamon for garnish.

*Plain Greek yogurt tin exist substituted.

Diet Facts

Pumpkin Cake

Amount Per Serving

Calories 546 Calories from Fatty 252

% Daily Value*

Fat 28g 43%

Saturated Fat 17g 106%

Cholesterol 100mg 33%

Sodium 184mg viii%

Potassium 123mg 4%

Carbohydrates 68g 23%

Fiber 1g 4%

Sugar 53g 59%

Protein 3g half-dozen%

Vitamin A 2658IU 53%

Vitamin C 1mg 1%

Calcium 59mg vi%

Atomic number 26 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.