Moist Pumpkin Spice Cake: 4 Amazing Tips

Oh, fall! You just can’t beat those cozy vibes, right? The crisp air, the colorful leaves, and that absolutely irresistible scent of warm spices filling the kitchen. That’s why I’m so excited to share my go-to Pumpkin Spice Cake recipe with you! This isn’t just any cake; it’s deeply moist, bursting with all those warm, comforting autumn spices, and topped with the most delicious, simple cream cheese frosting. It’s genuinely perfect for any fall gathering, from a casual get-together with friends to your big Thanksgiving feast. Like my grandmother taught me, baking is love, and this cake is made with heaps of it, honed by years of happy hours spent right in my own kitchen. You can read more about my kitchen adventures over on my About page. Trust me, you’re going to love this one!

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Seriously, why wouldn’t you love this cake? It’s a total winner and here’s why:

• Super Moist Texture: Thanks to the pumpkin puree, it stays incredibly moist, even days later. No dry cake here!
• Perfectly Spiced: That blend of cinnamon, nutmeg, ginger, and cloves? It’s pure autumn magic in every bite.
• Easy Breeze to Make: Even with all those amazing flavors, it comes together surprisingly fast. Perfect for busy weeks!
• Crowd Pleaser: Whether it’s a potluck or a holiday dinner, everyone raves about this cake and the creamy frosting.
• Versatile for Any Pan: Bake it in a pan, a Bundt, or even cupcakes; it’s a winner every time.
• That Cream Cheese Frosting! It’s simple, dreamy, and the perfect complement to the spiced cake.

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Ingredients for the Perfect Pumpkin Spice Cake

Alright, let’s talk ingredients because this is where the magic really starts for our Pumpkin Spice Cake! You’ll need a few things for the cake itself, and then a little something extra for that luscious cream cheese frosting. First, for the cake, you’ll want to grab your all-purpose flour, baking soda, and of course, our “best pumpkin spice blend”: cinnamon, nutmeg, ginger, and clovies. A little salt cuts through the sweetness perfectly. Then, we’ll use softened butter, both granulated and packed light brown sugar for that lovely depth of flavor. Four large eggs, a splash of vanilla extract, and my favorite – the pumpkin puree! Make sure it’s just pumpkin puree, not the pie filling, which already has spices and sugar in it. We’ll also need some buttermilk for extra moisture and tenderness. For the frosting, just softened cream cheese, more softened butter, vanilla, powdered sugar, and maybe a tiny bit of milk to get it just right.

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How to Make a Delicious Pumpkin Spice Cake

Alright, getting this amazing Pumpkin Spice Cake into your oven is easier than you think! My grandmother always said that baking is just a series of simple steps done with a little bit of love and patience. And trust me, I’ve made my share of oopsies over the years, like that time I forgot to add the pumpkin (oops!), but we learn, right? Follow these steps, and you’ll have a cake that smells and tastes like pure autumn bliss. For more baking adventures and tips, check out my blog!

Preparing Your Pans for the Pumpkin Spice Cake

First things first, let’s get those pans ready! Whether you’re going for a classic 9×13 pan, a pretty Bundt, or two round pans, you want to grease and flour them really well. This stops our beautiful cake from sticking. I usually use butter and a good dusting of flour, but a baking spray works wonders too. For Bundt pans, really get into all those nooks and crannies!

Mixing the Pumpkin Spice Cake Batter

Now for the good stuff! In a big bowl, cream together your softened butter and both sugars until it’s light and fluffy – think pale yellow and airy. Then, beat in your eggs one by one, stirring in that vanilla extract. Now, here’s a key step to avoid that dreaded sinking cake: in a separate bowl, whisk together your pumpkin puree and buttermilk. You’ll add your dry ingredients (flour, spices, baking soda, salt) to the butter mixture, *alternating* it with the pumpkin mixture. Start and end with the dry ingredients. Mix until it’s *just* combined. Seriously, don’t overmix! Overmixing is what can make the cake tough or dense, and we want it super tender.

Baking Your Perfect Pumpkin Spice Cake

Once your batter is just right, pour it into your prepared pan. A 9×13 inch pan or two 9-inch round pans usually take about 30-35 minutes at 350°F (175°C). If you’re using a Bundt pan, it’ll need a little longer, maybe 50-60 minutes. You’ll know it’s done when a wooden skewer or toothpick you stick right into the center comes out clean. If it comes out with wet batter, give it a few more minutes. It’s super important to resist the urge to open the oven door too early, as that can cause the cake to fall.

Cream Cheese Frosting for Your Pumpkin Spice Cake

Now for the crowning glory of our Pumpkin Spice Cake – that dreamy cream cheese frosting! It’s so simple to whip up, and it’s the perfect tangy, sweet counterpoint to our spiced cake. Make sure your cream cheese and butter are really nicely softened; I usually leave them out on the counter for a good hour or so before I plan to frost. In a bowl, just beat them together until they’re super smooth. Then, mix in the vanilla. Gradually add your powdered sugar, maybe alternating with a tablespoon or two of milk, until it’s perfectly smooth and spreadable. You’re looking for a consistency that’s fluffy but holds its shape. It’s the best way to make any dessert feel extra special, and you can find tons of other dessert ideas over on my desserts category!

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Tips for the Best Pumpkin Spice Cake

Okay, so we’ve talked about the core recipe, but let me give you a few tried-and-true tips that really make this Pumpkin Spice Cake sing. My biggest baking secret? Always check your baking soda and baking powder to make sure they’re fresh! Stale leaveners are the sneaky culprits behind a disappointing cake, whether it’s a sheet pan pumpkin cake or a Bundt. Trust me, I’ve learned this the hard way, and it makes all the difference for that fluffy texture. Also, remember that gentle touch when mixing the batter? It’s so important, especially for a moist pumpkin cake. Overworking the batter develops gluten, which can lead to a tough or sunken cake. For more fall baking fun, check out my Pumpkin Spice Granola or my Pumpkin Spice Pancakes!

The ‘Two Ingredient Pumpkin Cake’ Hack

Now, for those days when you *really* need a pumpkin fix FAST, I have a super simple hack for you! Grab a box of spice cake mix (it already has most of the spices you need!) and a 15-ounce can of pumpkin puree. That’s it – just the two ingredients! Mix them together until they’re combined, pour it into your prepared pan, and bake according to the cake mix box directions. It’ll be a denser, more like a brownie-cake, but oh-so-delicious and incredibly easy. It’s perfect for those spontaneous cravings!

Preventing Your Pumpkin Cake from Sinking

Nobody wants a sad, sunken-in cake, right? The number one reason this happens is usually too much leavening or a batter that’s overmixed. So, make sure your baking soda and baking powder are fresh (seriously, check those dates!). Another biggie is how you mix the batter. When you alternate the dry and wet ingredients, mix *just* until combined. That means no streaks of flour are visible, but don’t go crazy beating it after that. And be patient when baking—don’t peek too early, especially in the first 30 minutes, as the sudden change in temperature can cause the cake to fall.

Storing and Freezing Your Pumpkin Spice Cake

So you’ve got this gorgeous Pumpkin Spice Cake, and you’ve managed to resist just eating the whole thing in one sitting (good for you!). Now, how do you keep that deliciousness around? If you have any leftovers, which I highly doubt, you can keep the cake at room temperature in an airtight container for about 3 days. Just make sure it’s completely cool first. If you think you’ll need it for up to a week, popping it into the fridge is also an option in a well-sealed container. For longer storage, freezing is totally your friend! You can freeze it either frosted or unfrosted—just wrap it super well in plastic wrap, then add a layer of foil to protect it. It’ll be good in the freezer for up to 3 months. When you’re ready to enjoy it, just transfer it to the fridge overnight to thaw. I do this with my make-ahead breakfast burritos all the time, and it works like a charm!

Frequently Asked Questions about Pumpkin Spice Cake

Got questions about my favorite Pumpkin Spice Cake? I’ve got answers! Baking is all about learning, and I’m happy to clear things up.

Can I use pumpkin pie filling instead of puree?

Oh, that’s a common one! Please, please, please don’t substitute pumpkin pie filling for the puree. The filling already has sugar and spices mixed in, which will totally throw off the flavor and sweetness of this cake. We want full control over those lovely spices! Stick with plain pumpkin puree for the best results in this moist pumpkin cake.

What kind of pumpkin puree should I use?

Always grab 100% pure pumpkin puree. You’ll find it in a can, usually next to the pumpkin pie filling. It’s literally just pumpkin, no added sweeteners or spices. Brands like Libby’s or Farmer’s Market are great. Just make sure the ingredient list *only* says “pumpkin.” That guarantee of pure pumpkin is key to getting that perfect autumn baking flavor!

Can I make cupcakes with this recipe?

Absolutely! This recipe makes fantastic pumpkin spice cupcakes. Just line your muffin tins with liners and fill them about two-thirds full. They’ll likely bake a bit faster than a larger cake, probably around 18-22 minutes. Keep an eye on them and use the skewer test! They’re perfect for little treats or a Thanksgiving dessert spread. You can find a similar vibe in my Pumpkin Banana Bread too – always good to have options!

Can I make this cake dairy-free?

Making this cake dairy-free is a bit tricky because of the butter and buttermilk in both the cake and frosting. For the cake, you could try using a dairy-free butter substitute and a dairy-free milk (like almond or oat milk) with a little vinegar to make a sort of buttermilk substitute. However, the cream cheese frosting relies heavily on dairy. You’d likely need to find a completely different, specifically dairy-free frosting recipe. It can be done, but it’s a bit more involved than a simple swap!

Serving Suggestions for Your Autumn Baking

This Pumpkin Spice Cake is just begging to be the star of your fall table! It’s perfect for any autumn gathering or just a cozy weekend treat. Imagine serving it alongside a warm mug of my homemade Pumpkin Spice Latte – pure bliss! Or, whip up some Apple Cider Sangria for a festive touch. It’s one of those truly wonderful cozy fall desserts that feels so special, making it ideal for Thanksgiving desserts or any occasion where you want to share a little extra warmth and comfort. I love a slice with a glass of cold milk, myself – simple but oh-so-good!

Estimated Nutritional Information

Just a heads-up, the nutritional info for this yummy Pumpkin Spice Cake is an estimate, as ingredients can vary slightly depending on what you use! This generous slice is estimated to have around 450 calories, with about 22g of fat (14g saturated), 60g carbohydrates, 55g sugar, 4g protein, and 2g fiber. It’s a delicious treat that’s perfect for enjoying during the fall season!

Share Your Pumpkin Spice Cake Creations!

I would absolutely LOVE to hear how your Pumpkin Spice Cake turned out! Did you try it in a Bundt pan or as cupcakes? Let me know in the comments below! If you made this cake, I’d be so grateful if you could rate it. And please, tag me on social media if you share photos – I’d be thrilled to see your autumn baking masterpieces! You can also reach out to me directly via my contact page.

Moist Pumpkin Spice Cake with Cream Cheese Frosting

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A moist and flavorful pumpkin spice cake perfect for fall gatherings, topped with a simple cream cheese frosting. This recipe is easy to follow and yields a delicious, crowd-pleasing dessert.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1/2 cup buttermilk
• For the Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 2–4 tablespoons milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, a Bundt pan, or two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, whisk together the pumpkin puree and buttermilk.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Pour the batter into the prepared pan(s).
8. Bake for 30-35 minutes for round or 9×13 pans, or 50-60 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
10. While the cake cools, prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth.
11. Beat in the vanilla extract.
12. Gradually add the powdered sugar, alternating with the milk, until the frosting reaches your desired consistency.
13. Once the cake is completely cool, frost it generously.

Notes

• For a “two ingredient” hack, you can use a box of spice cake mix and a 15-ounce can of pumpkin puree. Mix them together and bake as directed for the cake mix. This will be a denser cake but still delicious.
• To prevent your pumpkin cake from sinking, ensure your baking soda and baking powder are fresh. Also, avoid overmixing the batter, as this can develop the gluten too much.
• Pumpkin puree and pumpkin pie filling are not interchangeable. Puree is just pumpkin; pie filling contains sugar and spices. Use puree for this recipe.
• Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• You can freeze frosted or unfrosted cake. Wrap it tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg