Table of Contents
- Why You’ll Love This Pumpkin Cake Recipe
- The Secret to a Perfectly Moist Pumpkin Cake
- Choosing the Right Ingredients for the Best Flavor
- How to Make This Pumpkin Cake Ahead of Time
- Delicious Ways to Customize Your Pumpkin Cake
- Serving Suggestions for the Perfect Dessert
- Notes & Tips
Key Takeaways
If you’re looking for the ultimate pumpkin cake recipe, this is it! This moist and spiced cake, topped with a luscious cream cheese frosting, is a fall favorite. Whether you’re baking it for a family gathering, Thanksgiving dinner, or just because you love pumpkin desserts, this cake will not disappoint. Follow these tips to ensure your cake turns out perfectly every time!
Why You’ll Love This Pumpkin Cake Recipe
At Betty Cooks, we believe that a great dessert should be both simple and delicious. This pumpkin cake recipe checks all the boxes! It’s made with everyday ingredients, requires minimal prep time, and delivers the warm, spiced flavors of fall in every bite. The combination of pumpkin puree, cinnamon, and a rich cream cheese frosting makes it an irresistible treat.
The Secret to a Perfectly Moist Pumpkin Cake
Achieving the perfect texture is key to a good pumpkin cake. The secret? A balance of wet and dry ingredients. Using real pumpkin puree ensures a rich, natural flavor while keeping the cake moist. Buttermilk adds a slight tang and keeps the crumb soft. And don’t forget the pumpkin pie spice—it’s what gives this cake its warm, comforting taste.
Choosing the Right Ingredients for the Best Flavor
Quality ingredients make all the difference in this pumpkin cake recipe. Opt for canned pumpkin puree over pumpkin pie filling, as it allows you to control the sweetness. Freshly ground cinnamon, nutmeg, and cloves enhance the warm spices, giving the cake a deep, rich flavor. And when it comes to the frosting, real butter and full-fat cream cheese create the best, most luscious texture.
How to Make This Pumpkin Cake Ahead of Time
Planning to serve this cake for a special occasion? You can easily make it ahead of time. Bake the cake layers a day in advance and store them in an airtight container. The frosting can also be prepared ahead—just keep it refrigerated until you’re ready to assemble. This allows the flavors to develop, making the cake taste even better the next day.
Delicious Ways to Customize Your Pumpkin Cake
Want to put your own spin on this classic? Try adding chopped pecans or walnuts to the batter for a delightful crunch. If you’re a fan of chocolate, sprinkle mini chocolate chips into the mix. And for an extra indulgent touch, drizzle caramel sauce over the finished cake. No matter how you customize it, this pumpkin cake will be a hit.
Serving Suggestions for the Perfect Dessert
Pair this pumpkin cake with a cup of hot coffee or spiced cider for a cozy fall treat. If you’re serving it at a holiday gathering, consider garnishing with sugared pecans or a dusting of cinnamon. A scoop of vanilla ice cream on the side makes it even more indulgent.
Notes & Tips
For best results, allow the cake to cool completely before frosting. If you prefer a thicker frosting, add more powdered sugar until you reach the desired consistency. Leftovers should be stored in the refrigerator and can be enjoyed for up to five days.
Visit Betty Cooks for more delicious and easy-to-follow recipes!
Pumpkin Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, then mix until creamy.
- Spread frosting over the cooled cake and serve.
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