Easy Pumpkin Spice Cake Recipe
If there’s one thing that feels like a warm hug in dessert form, it’s a perfectly spiced pumpkin cake. In this post I’ll walk you — step by step — through an Easy Pumpkin Spice Cake Recipe that’s moist, warmly spiced, and flexible enough for weeknight baking or holiday center-stage. I’ve cooked and baked professionally for years, and I’ll share tips, variations, troubleshooting, and serving ideas so you end up with a cake that’s both reliably delicious and uniquely yours.
This is more than a recipe — it’s a complete, chef-style guide: why ingredients matter, how technique changes texture, and how to customise the cake (frostings, fillings, gluten-free or vegan options). Read straight through, or jump to the section you need — each part stands on its own.
What makes this an easy pumpkin spice cake?
“Easy” means approachable techniques, commonly available ingredients, minimal fuss, and forgiving timing. This cake uses straightforward mixing (no complicated laminating or multi-step custard), tolerates slight timing shifts in the oven, and gives consistently moist results thanks to pumpkin puree and an oil/butter combination. At the same time it rewards small chef-level moves (like measuring flour by weight, tempering eggs, or checking doneness with a probe) with superior texture.
At-a-glance: recipe snapshot
- Yield: 10–12 slices (one 9×13″ sheet or two 8″ round layers)
- Prep time: 20 minutes
- Bake time: 30–40 minutes (see pan-specific times below)
- Total time: ~1 hour (including cooling)
- Skill: Easy–Intermediate
Ingredients (with measures and approximate weights)
Note: weights are approximate and given to help consistency. If you own a digital scale, use the grams for best results.
- 2 cups (240 g) all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛–¼ tsp ground allspice (optional)
- 1 cup (220 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
- ½ cup (120 ml) neutral oil (vegetable, canola, or light olive oil)
- 4 tbsp (56 g) unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature
- ½ cup (120 ml) buttermilk or plain yogurt (for tenderness)
- 1 tsp vanilla extract
- Zest of ½ an orange (optional, brightens flavor)
- 1 cup chopped walnuts or pecans (optional)
- Optional: 1 cup (150 g) raisins or dried cranberries
Equipment you’ll need
- 9×13″ baking pan OR two 8″ round cake pans (see pan notes below)
- Mixing bowls (medium and large)
- Whisk and rubber spatula
- Electric mixer or stand mixer (hand-whisking works, but mixer speeds things up)
- Measuring cups and spoons or digital scale
- Cooling rack
- Toothpick or probe thermometer
Step-by-step method
1. Prep the oven and pan
Preheat the oven to 350°F (175°C). If using a 9×13″ pan, line with parchment and spray lightly with nonstick spray; if using two 8″ rounds, butter the pans and line bottoms with parchment circles for easy release.
2. Combine dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Whisk for 20–30 seconds until well blended and no lumps of spices or leaveners remain.
Chef tip: Sifting is optional here but useful if your flour is lumpy. Whisking achieves the same effect more quickly.
3. Mix sugars and wet base
In a large mixing bowl, combine the brown sugar and granulated sugar with the oil and melted butter. Stir until evenly moistened. Add the pumpkin puree and mix until smooth.
4. Add eggs and dairy
Beat in the eggs one at a time, ensuring each is absorbed before adding the next. Stir in the buttermilk (or yogurt), vanilla, and orange zest.
Why eggs one at a time? This promotes even emulsification; each egg binds the batter and prevents curdling or separation.
5. Combine wet and dry — gently
Add about one-third of the dry ingredients to the wet mixture and fold gently with a spatula (or use the mixer on low) until barely combined. Add half the buttermilk mix? (we already added dairy) — ignore that. Continue adding dry in two more portions, alternating with small splashes (if desired) to keep the batter soft. Finish with any optional nuts or dried fruit folded in.
Do not overmix. Overworking develops gluten and will yield a tougher crumb. Fold until no large streaks of flour remain.
6. Transfer and level
Pour batter into prepared pan(s) and smooth the top with an offset spatula. If using nuts for a rustic look, scatter a few more on top.
7. Bake
- For a 9×13″ pan: bake 30–35 minutes.
- For two 8″ rounds: bake 28–35 minutes.
- For cupcakes: 18–22 minutes.
Start checking at the minimum time. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), or when the internal temperature reaches about 200°F (93°C) for a moist cake.
8. Cool
Let the cake cool in the pan for 10–15 minutes, then turn out onto a cooling rack to finish cooling. For layer cakes, cool completely before frosting to avoid melted frosting.
Frosting & finishing ideas
This cake plays well with many frostings. Here are chef-recommended options:
Classic cream cheese frosting (crowd-pleaser)
- 8 oz (225 g) cream cheese, softened
- 4 tbsp (56 g) unsalted butter, softened
- 2 cups (240–260 g) powdered sugar, sifted
- 1 tsp vanilla extract
Beat cream cheese and butter until smooth. Add vanilla and powdered sugar gradually to reach desired sweetness and spreadability.
Brown butter maple glaze (sophisticated & simple)
- ¼ cup (56 g) butter, browned
- 1 cup (120 g) powdered sugar
- 2–3 tbsp pure maple syrup
- 1–2 tbsp milk, if needed to thin
Whisk browned butter into powdered sugar and maple syrup until smooth. Drizzle over cooled cake.
Whipped cinnamon mascarpone (light & elegant)
- 1 cup (240 g) mascarpone
- ½ cup (120 ml) heavy cream, whipped to soft peaks
- 2–3 tbsp powdered sugar
- ½ tsp cinnamon
Fold whipped cream into mascarpone and sweeten to taste.
Tips for an exceptional pumpkin cake (chef secrets)
- Use real pumpkin puree — not pumpkin pie filling. Pie filling contains added sugar and spices and will change the batter balance and flavor. Canned pumpkin puree is fine; homemade pumpkin puree works well too (drain if watery).
- Room-temperature eggs make a smoother batter and better rise. If you forgot, place eggs in warm water for 5–7 minutes.
- Weigh flour for consistency. Spoon flour into the measuring cup and level off, or better yet, use a scale (1 cup AP flour ≈ 120 g).
- Don’t skip the buttermilk or yogurt. The acidity and fat make the crumb tender and balance sweetness.
- Check doneness the right way. A toothpick with a few moist crumbs indicates done; a thermometer around 200°F (93°C) ensures moistness without over-baking.
- Avoid over-mixing. Fold ingredients until just combined to prevent gluten development and a dense cake.
- Let the cake cool before frosting. Hot cake melts frosting and results in a messy finish.
- Enhance spice freshness. Use freshly ground nutmeg and freshly opened cinnamon for brighter spice notes.
Variations: make it yours
Pumpkin Spice Bundt Cake
Use a bundt pan; reduce bake time by 5–10 minutes and test earlier. Glaze with brown butter maple glaze for a stunning presentation.
Pumpkin Spice Cupcakes
Line pans and fill ¾ full. Bake 18–22 minutes. Top with cream cheese frosting and a sprinkle of toasted pepitas.
Gluten-Free Pumpkin Cake
Replace the 2 cups (240 g) all-purpose flour with a 1:1 gluten-free baking blend (240 g) that contains xanthan gum, or use 180 g white rice flour + 60 g tapioca starch + 1 tsp xanthan gum. Note: texture will be slightly different; add 1–2 tbsp extra buttermilk if batter seems stiff.
Vegan Pumpkin Cake
- Replace 3 eggs with: 3 tbsp ground flaxseed + 9 tbsp water (let sit 5 min), or use commercial egg replacer per package.
- Use ½ cup applesauce or mashed banana in place of some butter if desired.
- Use plant-based yogurt for buttermilk and vegan butter or oil.
Baking time similar, but check earlier.
Spiced Walnut–Chocolate Chip Pumpkin Cake
Fold in 1 cup of mini chocolate chips and ¾ cup toasted chopped walnuts for added texture and surprise pockets of chocolate.
Boozy Option
Add 2 tbsp dark rum or bourbon to the batter (reduce liquid slightly) and soak the layers with 1–2 tbsp rum-syrup (equal parts rum + warmed maple syrup) after baking for an adult twist.
Serving suggestions (how to present and pair)
- Serve warm slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
- For brunch, pair with hot coffee or spiced chai.
- For an afternoon tea, dust with powdered sugar and serve with black tea or Earl Grey.
- For a holiday table, top with candied pecans, a drizzle of maple glaze, and a sprinkle of flaky sea salt for contrast.
- Toasted pepitas or a swirl of mascarpone adds texture and a fresh finish.
Make-ahead, storage, and freezing
- Make-ahead: You can bake the cake a day ahead and keep it covered at room temperature (if frosted, refrigerate). For the best texture, frost the day you serve.
- Refrigeration: Frosted cake with cream cheese frosting should be refrigerated and will keep 3–4 days. Bring to room temperature before serving for best flavor.
- Freezing cake layers: Wrap cooled unfrosted layers tightly in plastic wrap and then in foil. Freeze up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting.
- Freezing slices: Wrap individual slices for quick snacks. Thaw in refrigerator.
Troubleshooting: common problems & fixes
- Dense, heavy cake
- Possible causes: overmixing, too much flour, old leavening agents, or too low oven temperature.
- Fixes: Measure flour by weight, mix gently, replace baking powder/soda if old, and verify oven temp with thermometer.
- Cake sinks in the center
- Possible causes: underbaked center, too much leavening, or opening the oven door during rising.
- Fixes: Test for doneness before removing; use correct amounts of leaveners; avoid sudden temperature drops.
- Dry cake
- Possible causes: overbaking or too little fat.
- Fixes: Remove from oven at first sign of doneness and add oil or swap in some sour cream/buttermilk next time.
- Gummy crumb
- Possible causes: underbaked or too much sugar/pumpkin (too much moisture retained).
- Fixes: Bake a little longer; reduce pumpkin by 1–2 tbsp next time or increase bake time slightly.
The science behind a moist pumpkin cake (short chef’s lesson)
Pumpkin puree brings moisture and pectin-like structure to the cake. Fats (oil + butter) coat flour proteins and inhibit gluten development, producing tenderness. Sugar helps tenderise and caramelise, and acids like buttermilk react with baking soda to produce lift. Spices — cinnamon, ginger, nutmeg — are aromatic compounds dissolved in the warmer moisture of the cake during baking, which is why freshly browned butter or orange zest lift the flavor profile. Understanding these roles allows you to substitute intelligently (e.g., yogurt for buttermilk, oil for butter) without losing the cake’s essential qualities.
Frequently Asked Questions (FAQ)
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No — pumpkin pie filling is already sweetened and spiced, which will throw off the recipe balance. Use plain canned pumpkin puree.
Q: Can I halve the recipe?
A: Yes — halve every ingredient and use a smaller pan (e.g., 8×8″ square) and reduce bake time accordingly (check at ~22–25 minutes).
Q: How long will this cake keep at room temperature?
A: Unfrosted, it keeps 2–3 days at room temperature in an airtight container. Frosted with cream cheese, refrigerate and consume within 3–4 days.
Q: Can I use fresh pumpkin?
A: Yes. Roast or steam pumpkin, puree, and drain excess liquid. 1 cup canned pumpkin ≈ 240 g fresh puree.
Chef’s final notes — plating & presentation
A well-presented cake elevates the experience. For a warm, rustic look, leave the cake unfrosted and dust it lightly with powdered sugar, then scatter toasted pepitas and a few autumn leaves (not for eating) on the plate. For a showpiece, a thin layer of cream cheese frosting “crumb coat” and a final thicker coat, smoothed with an offset spatula, gives a polished look. Garnish with candied pecans, a cinnamon stick, or a drizzle of maple syrup.
If you’re photographing the cake for a blog or social media, photograph at natural window light, add a warm beverage nearby, and use shallow depth-of-field to emphasize texture.
Full printable recipe
Easy Pumpkin Spice Cake Recipe
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (220 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) pumpkin puree (not pie filling)
- ½ cup (120 ml) neutral oil
- 4 tbsp (56 g) unsalted butter, melted and cooled slightly
- 3 large eggs, room temperature
- ½ cup (120 ml) buttermilk or plain yogurt
- 1 tsp vanilla extract
- Zest of ½ orange (optional)
- 1 cup chopped nuts or 1 cup dried fruit (optional)
Method
- Preheat oven to 350°F (175°C). Prepare pan(s).
- Whisk dry ingredients together.
- Combine sugars, oil, butter, and pumpkin. Mix until smooth.
- Add eggs one at a time, then buttermilk and vanilla.
- Fold dry ingredients in gently; add nuts/fruit if using.
- Pour into pan(s) and bake (9×13″ — 30–35 min; two 8″ rounds — 28–35 min).
- Cool 10–15 min in pan, then onto rack. Frost when cool.
Final thoughts
This Easy Pumpkin Spice Cake Recipe is deliberately forgiving, adaptable, and full of flavor. With a few chef-level tweaks — weighing flour, checking with a probe thermometer, and choosing the right frosting — you’ll turn humble pantry ingredients into a cake that becomes a seasonal favorite. Whether you keep it simple for weekday comfort or dress it up for guests, the warm spices and tender crumb deliver that unmistakable autumn comfort.
Easy Pumpkin Spice Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- 4 tablespoons unsalted butter melted
- 3 large eggs room temperature
- ½ cup buttermilk or plain yogurt
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a large bowl, mix brown sugar, granulated sugar, vegetable oil, and melted butter until smooth.
- Add pumpkin puree to the sugar mixture and stir until fully incorporated.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk (or yogurt) and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not over mix.
- If using nuts, gently fold them into the batter.
- Pour the batter into the prepared baking pan and smooth the top evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes before slicing or frosting.
Notes
- For extra moisture, avoid over baking; remove the cake as soon as it tests done.
- This cake pairs beautifully with cream cheese frosting, maple glaze, or a simple dusting of powdered sugar.
- Store unfrosted cake at room temperature for up to 2 days, or refrigerate frosted cake for up to 4 days.
- The cake freezes well for up to 2 months when tightly wrapped. To make it gluten-free, use a 1:1 gluten-free baking flour blend.