Pumpkin Cake

Cozy up with this pumpkin cake recipe. It’s sweet, subtly spicy, and wonderfully light and fluffy. 

Pumpkin Cake Ingredients

These are the ingredients you’ll need to make this homemade pumpkin cake recipe: 

• Flour: All-purpose flour gives the cake batter structure. 
• Leaveners: Baking soda and baking powder acts as leaveners, which means they help the cake rise. 
• Cinnamon: Ground cinnamon lends warmth and flavor. 
• Salt: A pinch of salt enhances the overall flavor, but it won’t make the cake taste salty. 
• Sugar: You’ll need two cups of white sugar for this sweet pumpkin cake. 
• Oil: Vegetable oil is essential for this moist cake. 
• Pumpkin: This recipe calls for canned pumpkin, but you can use homemade pumpkin puree. 
• Vanilla: Take the flavor up a notch with a teaspoon of vanilla extract.   
• Eggs: Four eggs add moisture and help bind the batter together. 
• Nuts: Walnuts are optional, but they add welcome crunch. Pecans will also work well. 

How to Make Pumpkin Cake

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this from-scratch pumpkin cake: 

1. Mix the dry ingredients in one bowl and beat the wet ingredients in another. 
2. Beat the flour mixture into the wet mixture. 
3. Stir in the nuts (if using) and pour it into a prepared sheet pan. 
4. Bake until a toothpick comes out clean. 

How to Serve Pumpkin Cake

This pumpkin cake is delicious as-is. It also works well with homemade whipped cream dusted with cinnamon or a rich cream cheese frosting.

How to Store Pumpkin Cake

Store the leftover unfrosted pumpkin cake tightly covered or in an airtight container at room temperature for up to five days. 

Can You Freeze Pumpkin Cake?

Pumpkin cake freezes well and is a great way to get a head start on your fall baking. Wrap the cooled, unfrosted cake in at least one layer of storage wrap and at least one layer of aluminum foil. Freeze for up to three months. 

Allrecipes Community Tips and Praise

“Great recipe,” according to Trish Kinsman. “It is super moist!! I made a maple cinnamon glaze [for] the top. I also used 1 tsp. cinnamon, and 1 heaping tsp. pumpkin pie spice. Perfect!!!”

“My family loved this cake,” says Tracy. “It was moist and had the best flavor. I had never made a pumpkin cake before but this will be our new family tradition.”

“Yum,” raves Ash Vex. “I turned this into a batch of cupcakes (22 mins bake time) and they came out so fluffy and light.”

Editorial contributions by Corey Williams