Introduction
On a cool autumn evening, nothing feels more comforting than the aroma of pumpkin cake baking in the oven. For Ella chef, this dessert carries memories of family gatherings where laughter filled the air and spices like cinnamon, nutmeg, and cloves danced through the kitchen. She recalls watching her mother fold pumpkin purée into the batter while telling stories of how this cake had become a seasonal tradition. Today, Ella shares her own perfected recipe, one that balances warmth and sweetness with a creamy frosting. Pumpkin cake is more than a dessert—it’s a slice of fall served on a plate.
Recipe JSON
Pumpkin Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In a large bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well.
- Stir in pumpkin purée until evenly incorporated.
- Gradually fold dry mixture into wet mixture until combined. Avoid overmixing.
- Pour batter into prepared pan and bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For frosting: beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until fluffy.
- Spread frosting over cooled cake, slice, and serve.
Nutrition
Notes
How to Make Recipe
Start by preheating your oven to 350°F (175°C) and preparing a 9×13-inch baking pan with grease and flour. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. These dry ingredients provide the base flavor and structure for the cake.
In a larger mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing thoroughly after each addition. This process helps create a stable and light batter. Stir in the pumpkin purée until the mixture is fully blended and has a rich, orange hue.
Next, gradually fold the dry ingredients into the wet mixture. Stir just until combined—overmixing can lead to a dense cake. The batter should be thick but pourable. Spread it evenly into the prepared baking pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Meanwhile, prepare the cream cheese frosting. Beat softened cream cheese with butter until light and fluffy. Add the powdered sugar gradually, followed by the vanilla extract, mixing until the frosting is smooth and spreadable. Once the cake is completely cool, spread the frosting generously over the top. For a finishing touch, sprinkle chopped pecans or dust lightly with cinnamon.
This pumpkin cake can be sliced into squares or bars and served chilled or at room temperature. It’s ideal for holiday gatherings, cozy family dinners, or as a sweet treat with your morning coffee. Moist, spiced, and creamy, it’s a cake that captures the essence of fall in every bite.
Conclusion
Pumpkin cake is a dessert that delivers warmth, comfort, and seasonal charm in every slice. With its perfect balance of spices, tender crumb, and rich cream cheese frosting, it’s a true celebration of autumn flavors. Ella chef’s recipe is simple enough for everyday baking yet elegant enough for festive gatherings. Whether shared at a holiday feast or enjoyed on a quiet afternoon, this cake is guaranteed to bring smiles. Bake it once, and it may just become your go-to fall tradition, reminding you that sometimes the simplest recipes hold the most joy.