This super moist pumpkin cake recipe is full of spiced pumpkin goodness, with a tender crumb that melts in your mouth. To make it even better, it’s topped with a cinnamon spiked cream cheese frosting that really takes this cake to another level!
Looking for an easier pumpkin cake recipe? Check out my pumpkin sheet cake — just as delicious, but easier to make!
What is Pumpkin Cake Made of?
Pumpkin
First let’s go over the key ingredient in this cake – pumpkin!
This recipe uses canned pumpkin (I use Libby’s canned pumpkin), but you can use fresh pumpkin too. When choosing canned pumpkin, you want to make sure you get 100% pure pumpkin puree, not pumpkin pie filling.
If you prefer to use fresh pumpkin puree, then the method you use is important, as you want to reduce the amount of excess liquid in your pumpkin. I would recommend steaming your pumpkin (as opposed to boiling it), and then blending it to make the puree. The BBC has a good article on how to prepare pumpkin puree, and you can check out here.
Spices
Apart from the other usual ingredients (flour, baking powder, baking soda etc.), this recipe also uses spices, so you could technically call this a pumpkin spice cake!
The spices I use are cinnamon, ginger, nutmeg, allspice and cloves. You can adjust the spices based on your own taste, but I would recommend giving the cake a try with all the spices first – it really takes it to the next level!
If you have pumpkin spice seasoning, then you can use that in replacement of the spices in this recipe if you prefer.
Other Ingredients
One other notable ingredient in this cake is vinegar. People are usually stumped when they see vinegar on the ingredients list, and I often get a lot of questions asking why vinegar is used in some of my recipes (like my vanilla cake and red velvet cake).
In short, vinegar is used in baking due to the acetic acid it contains and when added to baking, it enhances flavors, textures, and even contributes to the rise of our baked goods. This recipes uses baking soda to help create it’s fluffy texture, so the vinegar helps ensure there is enough acid in the recipe for the baking soda to react with. For more information on the magic behind vinegar in baked goods, check out my blog post on why vinegar is used in baking.
For the frosting, I decided to go with a cream cheese frosting (based on my original cream cheese buttercream recipe), but with the addition of ground cinnamon. It adds a wonderful cosy flavour to the frosting, which goes so well with the pumpkin cake!
How to Make Pumpkin Cake
This pumpkin cake comes together really easily in a few quick steps – no mixer required!
Being by preheating your oven to 160 °C (320°F) with the fan on and grease and/or line two 8 inch cake pans (I use my homemade cake release). If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (350°F).
In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, allspice and cloves. Using a whisk or fork, mix until well combined. Set aside.
In a large bowl combine white sugar, eggs, vegetable oil, pumpkin puree, milk, vanilla extract or essence and vinegar. Using a clean whisk, mix untill well combined and the mixture is smooth.
Pour your dry ingredients into your wet ingredients and gently fold together with a spatula until just combined. Do not overmix the batter.
Distribute the batter evenly into the two 8 inch cake tins, and bake for 28-30 minutes or until a toothpick comes out clean.
Once baked, allow them to cool in the cake tins for about 15 minutes, and then turn them out onto a wire rack to completely cool before frosting.
How to Make Cinnamon Cream Cheese Frosting
Begin by creaming unsalted butter for a few minutes until it’s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.
Next add in your cold cream cheese, vanilla and cinnamon. Mix just until the frosting is smooth. Avoid over-mixing.
How to Decorate Pumpkin Cake
Once the cakes are cool, level the tops with a serrated knife so that the cake layers are flat.
Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.
Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.
I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. I also place a walnut on the top of each swirl and sprinkle additional crushed walnuts around the top of the cake. Once done, slice and enjoy!
Commonly Asked Questions:
Why is my pumpkin cake too moist and dense on the bottom?
If you find that your pumpkin cake is too moist, isn’t holding it’s shape and is gummy in certain areas, it’s usually caused by too much liquid in your recipe. To combat this, reduce the amount of pumpkin in the recipe, or other liquids used in the recipe.
This can particuarly become a problem if using fresh pumkpin puree. Ensure excess liquid is drained out of the pumpkin puree before using it in the cake batter.
What pairs well with pumpkin cake?
This recipe uses a cinnamon cream cheese buttercream as the cakes frosting, but pumpkin cake also pairs really well with whipped cream frostings, caramel sauce, vanilla ice cream and nuts like walnuts and pecans.
How to store pumpkin cake?
If making the cake without the frosting, it can be stored at room temperature in an airtight container for a few days, after which it should be placed in the refrigerator.
If making the cake with the cream cheese frosting, then it can stay out at room temperature for the day, but after that should be refrigerated. Be sure to store the cake in an airtight container in the fridge to prevent the cake from drying out.
Where can I buy canned pumpkin in New Zealand?
Canned pumpkin isn’t really a thing here in New Zealand, so I can totally understand if you’re finding it hard to source! You can find some brands online, or head to Martha’s Backyard, which is where I got my Libby’s 100% pure pumpkin 🙂
Moist Pumpkin Cake Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Pumpkin Cake
- 2¼ cups (270 g) flour - plain, all purpose flour
- ¼ cup (25 g) cornstarch - also known as cornflour in some countries
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp ground cinnamon
- 1 tsp ginger powder
- ½ tsp ground nutmeg
- ½ tsp allspice
- ¼ tsp ground cloves
- 1½ cups (300 g) white granulated sugar
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola oil
- 1¼ cup (300 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 1 for fresh pumpkin option)
- ¼ cup (60 g) milk - full fat, room temperature
- 2 tsp vanilla essence/extract
- 1 tsp white vinegar
Cinnamon Cream Cheese Frosting
- ¾ cup (170 g) unsalted butter - room temperature
- 3¼ cups (400 g) icing sugar - also known as powdered/confectioners sugar
- 1 heaped cup (250 g) cream cheese - cold
- 1 tsp vanilla
- ½ tsp ground cinnamon
For Decorating (OPTIONAL)
- ½ cup (50 g) walnuts or pecans
Instructions
Pumpkin Cake
- Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
- In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves. Using a whisk or fork, mix until well combined. Set aside.
- In another bowl combine sugar, eggs, vegetable oil, pumpkin puree, milk, vanilla and vinegar. Using a clean whisk, mix untill well combined and the mixture is smooth.
- Pour your dry ingredients into your wet ingredients and gently fold together with a spatula until just combined. Do not overmix the batter (see note 3).
- Distribute the batter evenly into the two 8 inch cake tins, and bake for 28-30 minutes or until a toothpick comes out clean.
- Once baked, allow them to cool in the cake tins for about 15 minutes, and then turn them out onto a wire rack to completely cool before frosting.
Cinnamon Cream Cheese Frosting
- Cream butter for a few minutes until it's light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
- Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.
- Next add in your cold cream cheese, vanilla and cinnamon. Mix just until the frosting is smooth. Avoid over-mixing (see note 4).
Assembly
- Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.
- Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.
- Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.
- I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. I also place a walnut on the top of each swirl and sprinkle additional crushed walnuts around the top of the cake. Once done, slice and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
47 Comments
I love your red velvet and vanilla cake, as does everyone who tries them.
Are your cake tins 8×3 ins? I always bake in 6″ tins and the cakes bake up lovely and high.
Thank you.
Hi Marilyn! So glad you’re loving the recipes 😀
Yes my cake tins are 8×3 inches. I usually don’t recommend baking some of my softer cake recipes as tall cakes as they may not rise well and are more prone to sinking as taller cakes, but glad to hear it’s been working out in the 6 inch tins for you Marilyn! Thank you for the wonderful feedback 🙂
Best pumpkin cake recipe and worked great with Gluten-Free flour too!
Awesome!! So happy to hear you loved the recipe Ky and that it worked great with gluten free flour too 😀
I never rate recipes, but this one is incredible. Highly recommend!
Aww yay! Thanks so much Andrea 😀 so glad you loved the pumpkin cake 🙂
If using pumpkin pie spice to replace the other spices, how much should be added?
Hi Jay! I would add about 2-3 tsps based on how ‘spiced’ you want the cake. I would probably go 3 tsps as I like a lot of spice flavor 🙂
Hope you enjoy the recipe!
Hello!
I’m wondering if you have ever tried freezing the cake? I am considering making the cake ahead of time, freezing it and then making the frosting once I’m ready to thaw and assemble .
Hi Cayla! 🙂 I haven’t tried freezing these cake layers myself, but I think if wrapped well in cling wrap and placed into an airtight container before freezing, it should be fine!
Would love to hear how it goes if you decide to try it out 🙂
Can this be made in rectangular 11 x 13 pan?
Hi Lois! 🙂 So usually with my cake recipes that make two 8 inch cake layers, you can turn them into 9×13 inch cakes (just need to reduce the cook time slightly). An 11×13 inch pan is slightly larger so you could technically still do it but the cake will be much thinner and you will need to reduce the cook time. Alternatively, you could make 1.5x the recipe and this should make a thicker cake 🙂
Hope you enjoy it!
This was the best pumpkin cake I have ever made! And trust me I tried so many
I also made it with brown butter frosting and it was the fall cake I needed
Thanks so much for the wonderful feedback Allison! Brown butter frosting with this cake sounds INCREDIBLE! I’ll have to try it sometime 🙂
I tried this recipe once. This recipe is easy and great tasting.
Now I’m making it for Thanksgiving.
Awesome! So happy to hear you enjoyed the recipe Eve 😀
Great Cake!
Thanks Daniel! 🙂
Cornflour and cornstartch are two very different things. Are you talking about the the white powdery stuff that people use to thinken gravy or are you talking about the yellow coarse stuff that is made from corn???
Hi Cecilia! 🙂 Here in New Zealand cornflour is referred to as the white powder used to thicken gravy, but it’s interchangeable with cornstarch. You want to be using that (the white powder) for my cake recipes when I refer to cornstarch/cornflour 🙂 hope that helps!