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:
- Mix the dry ingredients in one bowl and beat the wet ingredients in another.
- Beat the flour mixture into the wet mixture.
- Stir in the nuts (if using) and pour it into a prepared sheet pan.
- 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
Ingredients
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2 cups all-purpose flour
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3 teaspoons baking powder
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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¼ teaspoon salt
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2 cups white sugar
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1 ¼ cups vegetable oil
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2 cups canned pumpkin
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1 teaspoon vanilla extract
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4 large eggs
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1 cup chopped walnuts (Optional)
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x18-inch sheet pan.
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Sift flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.
Dotdash Meredith Food Studios
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Beat sugar and oil together in a large bowl with an electric mixer until smooth.
Dotdash Meredith Food Studios
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Blend in pumpkin and vanilla, then beat in eggs one at a time.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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Gradually beat in flour mixture until just combined.
Dotdash Meredith Food Studios
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Stir in walnuts; spread batter into the prepared sheet pan.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool.
![Close up on a serving of pumpkin cake, topped with cream cheese frosting.](https://www.allrecipes.com/thmb/1DG8q8xjS0wer3iKG8w69n-E4oE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/19079_PumpkinCakeIII_ddmfs_3x4_3333-89439c42407d4640bfb510a4d74dcd6b.jpg)
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
438 | Calories |
27g | Fat |
47g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 14 | |
Calories 438 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 4g | 18% |
Cholesterol 53mg | 18% |
Sodium 404mg | 18% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 2g | 8% |
Total Sugars 30g | |
Protein 5g | 11% |
Vitamin C 2mg | 2% |
Calcium 104mg | 8% |
Iron 2mg | 11% |
Potassium 150mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.