Pumpkin Spice Cake is a lovely, moist cake that brings together the warm flavors of pumpkin, cinnamon, nutmeg, and cloves. It’s like a cozy hug on a plate, with just the right amount of sweetness and a soft, tender crumb that melts in your mouth. The rich pumpkin flavor pairs perfectly with those classic fall spices that make this cake a favorite every year.
I love making this cake when the air starts to get crisp because it immediately fills the kitchen with those comforting aromas of spices baking, and it feels like a little celebration of the season. One tip I always remember is to use real pumpkin puree—it keeps the cake extra moist and gives it that natural sweetness that canned fillings can’t match. It also makes the cake taste fresh and homemade every time.
My favorite way to enjoy Pumpkin Spice Cake is with a thick layer of cream cheese frosting on top—that tangy, sweet contrast just feels right. It’s a treat that everyone can’t wait to get their hands on, whether it’s for a simple family dessert or a festive gathering. Whenever I bake this cake, it sparks happy memories of sharing stories and laughter around the table with loved ones. It’s truly a recipe that brings people together.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake, providing moisture and that classic fall flavor. Use canned pumpkin puree for convenience or fresh homemade puree for a fresher taste.
Spices: Cinnamon, ginger, nutmeg, and cloves give the warm pumpkin spice flavor. If you don’t have all, pumpkin pie spice is a convenient substitute.
Buttermilk: Adds tenderness and a slight tang. If you don’t have any, mix ½ cup milk with 1 tsp lemon juice or vinegar and let it sit 5 minutes.
Cream Cheese Frosting: Softened cream cheese and butter create a creamy, tangy frosting that balances the sweet cake. You can swap butter for margarine, and if dairy-free, try a vegan cream cheese alternative.
Pecans: They add texture and nuttiness on top. Walnuts or chopped almonds work well if pecans aren’t available.
How Can You Make the Cake Moist and Tender Every Time?
The key to moist pumpkin cake is careful mixing and the right balance of ingredients:
- Mix Ingredients Gently: After adding dry ingredients, mix just until combined. Overmixing can make the cake tough.
- Use Oil Instead of Butter: Oil keeps the cake moist longer than butter, especially important for pumpkin cakes.
- Check Doneness Carefully: Bake until a toothpick comes out clean but avoid overbaking; the cake will dry out.
- Cool Before Frosting: Let the cake cool completely to prevent frosting from melting and sliding off.
Equipment You’ll Need
- Bundt pan or two 9-inch round cake pans – shapes the cake and ensures even baking.
- Mixing bowls – for combining wet and dry ingredients separately and then together.
- Electric mixer or whisk – makes blending smooth and easy, especially for the frosting.
- Measuring cups and spoons – help keep your ingredient amounts accurate.
- Spatula – great for scraping bowl sides and smoothing batter evenly in the pan.
- Wire cooling rack – lets the cake cool evenly so frosting doesn’t melt.
Flavor Variations & Add-Ins
- Add ½ cup chopped dried cranberries or raisins for a sweet-tart boost that pairs well with pumpkin.
- Stir in ½ cup mini chocolate chips for a subtle chocolate surprise in every bite.
- Replace pecans with toasted walnuts or sliced almonds for different nutty flavors and textures.
- Add 1 tsp espresso powder to the batter to deepen the flavors and enhance the spices.
How to Make Pumpkin Spice Cake with Cream Cheese Frosting and Pecans
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 ½ cups pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp milk (optional, for consistency)
For Garnish:
- ½ cup chopped pecans or walnuts
How Much Time Will You Need?
Preparation usually takes about 20 minutes. Baking time is between 30 to 55 minutes depending on your pan choice, plus about 15 minutes for cooling before frosting. Allow extra time for the cake to cool completely before frosting, so plan on around 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or two 9-inch round cake pans to make sure the cake doesn’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This makes sure your spices and leavening agents blend evenly.
3. Combine Wet Ingredients:
In a large bowl, mix the sugar and oil until well combined. Beat in the eggs one at a time. Then add in the pumpkin puree and vanilla extract, stirring until smooth and well mixed.
4. Mix Batter:
Alternately add the dry ingredients and buttermilk into the pumpkin mixture, starting and ending with the dry ingredients. Stir gently and stop as soon as everything is blended to avoid overmixing.
5. Bake the Cake:
Pour the batter into your prepared pan(s). Smooth the top with a spatula. Bake for 45-55 minutes if using a bundt pan, or 30-35 minutes for round pans. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Cool the Cake:
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. This helps it hold its shape and cool evenly.
7. Make the Frosting:
Beat the softened cream cheese and butter together until fluffy and smooth. Gradually add powdered sugar and continue beating until light and fluffy. Mix in vanilla extract. If your frosting is too thick, add milk a little at a time until you get your desired spreadable consistency.
8. Frost and Garnish:
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides. Sprinkle chopped pecans or walnuts on top for a nice crunch and pretty finish.
9. Serve and Enjoy:
Slice the cake carefully and enjoy the moist pumpkin spice flavors with the creamy frosting and crunchy nuts!
Can I Use Canned Pumpkin Puree Instead of Fresh?
Yes! Canned pumpkin puree works perfectly and saves time. Just be sure to use pure pumpkin, not pumpkin pie filling, which has added spices and sugar.
How Should I Store Leftover Pumpkin Spice Cake?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it wrapped tightly. Frost it right before serving to keep the cream cheese frosting fresh.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes. Then use as the recipe directs for similar results.
