Introduction
Every fall, my kitchen becomes a playground for spices. I remember one golden afternoon when the leaves outside painted the world in shades of amber and rust. I wanted to bake something that captured that exact feeling—warmth, comfort, and the soft embrace of autumn. That day, I crafted my very first pumpkin spice cake, fragrant with cinnamon, nutmeg, and cloves. It filled the house with the aroma of coziness itself. I’m Ella chef, and each slice of this cake takes me back to that magical afternoon where simple ingredients transformed into a celebration of the season.
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Pumpkin Spice Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour your baking pan.
- Whisk flour, baking powder, baking soda, salt, and spices together in a bowl.
- In another bowl, whisk pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- For frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Spread frosting evenly over cooled cake. Slice and serve.
Nutrition
Notes
How to Make the Recipe
Begin by preheating your oven to 350°F (175°C) and preparing your pan—either a 9×13 inch rectangular pan for a single-layer cake or two 9-inch round pans for a layer cake. Grease and flour them well, or line with parchment. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This blend of spices is what gives the cake its signature warmth.
In a separate bowl, combine pumpkin purée with granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth and glossy. Gently fold the dry mixture into the wet ingredients, stirring only until no streaks of flour remain. Overmixing can toughen the cake, so aim for a light touch. Pour the batter into your prepared pan(s) and spread evenly with a spatula.
Bake for 30–35 minutes, checking for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
For the cream cheese frosting, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, mixing until light and fluffy. This frosting pairs perfectly with the spice and pumpkin flavors, offering tang and sweetness in balance.
Once the cake is cool, frost generously, smoothing across the top and sides if layered. Optionally, sprinkle chopped nuts or a dusting of cinnamon over the top for garnish. Cut into slices and serve. Leftovers should be stored in the refrigerator to keep the frosting fresh. This cake tastes even better the next day as the flavors deepen.
Conclusion
Pumpkin spice cake is the heart of autumn baking—moist, flavorful, and filled with cozy spice. Each slice is a celebration of the season, perfect for gatherings, potlucks, or simply savoring with a cup of tea. The cream cheese frosting adds the ideal tangy balance to the sweet, spiced crumb, making it irresistible. Baking this cake at home captures the warmth of fall in every bite, turning ordinary afternoons into comforting rituals. Whether shared with loved ones or enjoyed quietly on your own, it’s a dessert that feels like a hug. Bake it once, and it