If you’re on the hunt for a dessert that wraps you up in cozy autumn flavors while melting in your mouth with every bite, this Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe is exactly what you need. It’s a celebration of tender pumpkin cake spiked with warm spices and finished with a luxuriously creamy frosting that perfectly balances sweetness and tang. Whether it’s for a family gathering or a simple treat to brighten your day, this recipe brings that irresistible homemade charm to your kitchen with ease and joy.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe. Each component plays a special role—from the spices that bring those classic autumn notes, to the pumpkin puree adding moisture and richness, and the cream cheese frosting that ties it all together with creamy indulgence.
- All-purpose flour (1 ¾ cups / 220g): The foundation that gives the cake structure and tenderness.
- Baking powder (1 ½ teaspoons): Helps the cake rise and stay light.
- Baking soda (1 teaspoon): Reacts with the buttermilk to ensure a soft, airy crumb.
- Ground cinnamon (1 teaspoon): Adds warmth and classic pumpkin pie spice aroma.
- Ground ginger (1 teaspoon): Brings a gentle spicy bite that complements the pumpkin beautifully.
- Ground nutmeg (½ teaspoon): Offers that signature nutty, aromatic depth.
- Salt (½ teaspoon): Enhances all the flavors without overpowering.
- Vegetable oil (½ cup / 120ml): Keeps the cake moist and tender, much more than butter would.
- Granulated sugar (1 cup / 200g): Provides sweetness and helps with the cake’s delicate texture.
- Light brown sugar (½ cup / 120g, packed): Adds subtle caramel notes and extra moisture.
- Large eggs (2): Bind all the ingredients and contribute to the cake’s richness.
- Vanilla extract (1 teaspoon): Enhances the other flavors with a smooth, sweet aroma.
- Pumpkin puree (1 cup / 240ml): The star ingredient that gives this cake its iconic moistness and wonderful color.
- Buttermilk (½ cup / 120ml): Balances the batter’s acidity and helps activate the leavening for a fluffy texture.
- Cream cheese (8 oz / 225g, room temperature): The base for the frosting, bringing creamy tang and richness.
- Unsalted butter (¼ cup / 60g, room temperature): For a smooth, luscious frosting with a delicate buttery flavor.
- Powdered sugar (2 cups / 240g, sifted): Sweetens and thickens the frosting to a perfect spreadable consistency.
How to Make Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or better yet, line it with parchment paper—it makes removing the cake so much easier and keeps the edges nice and smooth.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl. This blend of spices is what gives the cake its signature flavor, and the leavening agents ensure a perfectly light texture.
Step 3: Combine Wet Ingredients
In a large bowl, beat together the vegetable oil and both sugars until smooth and well mixed. Then add the eggs one at a time, making sure to beat well after each. Stir in the vanilla extract, which adds a subtle sweetness that enhances the spices and pumpkin.
Step 4: Bring It All Together
Add the pumpkin puree to the wet ingredients and mix until fully combined. Then, alternate adding the dry mixture and buttermilk into the wet bowl, starting and ending with the flour mix. This gradual mixing helps maintain the batter’s lightness while ensuring even flavor distribution.
Step 5: Prepare to Bake
Pour your luscious batter into the prepared pan and smooth out the surface with a spatula so it bakes evenly.
Step 6: Bake the Cake
Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Patience is key here—let the cake cool completely right in the pan on a wire rack. This prevents the cake from breaking when you frost it.
Step 7: Make the Cream Cheese Frosting
Beat together the cream cheese and butter in a bowl until silky smooth and creamy. Gradually incorporate the powdered sugar and vanilla extract, beating until your frosting is fluffy and light but still thick enough to spread beautifully.
Step 8: Frost and Enjoy
Spread that luscious frosting evenly over the cooled cake. The creamy frosting contrasts wonderfully with the warmly spiced, moist pumpkin cake beneath. Slice, serve, and savor every heavenly bite.
How to Serve Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe
Garnishes
A few simple garnishes can elevate your Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe to something truly special. Consider a light dusting of cinnamon or nutmeg on top, or scatter a handful of toasted pecans or chopped walnuts for a delightful crunch that pairs beautifully with the creamy frosting and soft crumb.
Side Dishes
This cake is comforting on its own but also shines alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a beverage pairing, try a warm cup of chai tea or a spiced latte, which echoes the spices in the cake and complements the cream cheese frosting perfectly.
Creative Ways to Present
Looking to impress guests? Cut the cake into neat squares and serve on decorative plates with a small drizzle of caramel sauce or maple syrup over the top. Alternatively, you can layer crumbled cake and frosting in clear glasses for a stylish pumpkin cake parfait that highlights the textures and colors of this delightful dessert.
Make Ahead and Storage
Storing Leftovers
Your Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe can be stored in an airtight container in the refrigerator for up to 4 days without losing its moist texture or flavor. Keeping the cake chilled also helps maintain the perfect consistency of the cream cheese frosting.
Freezing
If you want to keep this delicious treat longer, freeze the unfrosted cake wrapped tightly in plastic wrap and then foil for up to 3 months. When ready, thaw overnight in the fridge and then frost just before serving for a fresh-from-the-oven taste anytime you please.
Reheating
Since this is a moist pumpkin cake, it’s best enjoyed at room temperature or chilled, but if you prefer warmth, you can microwave a slice for about 10-15 seconds. Just be mindful not to overheat, which can dry out the cake and melt the frosting too much.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly in this Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe and is the easiest way to get consistent, tender results without any extra prep.
What if I don’t have buttermilk?
No problem at all. You can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to half a cup of milk. Let it sit for 5 minutes, and you’re good to go!
Is this cake gluten-free or can I make it gluten-free?
The original recipe calls for all-purpose flour, which contains gluten. However, you could try a 1-to-1 gluten-free flour blend, but results might vary slightly in texture.
How thick should the cream cheese frosting be?
It should be thick but spreadable—creamy enough to spread easily without running off the cake. If it’s too runny, add a bit more powdered sugar; if too thick, a teaspoon of milk can loosen it up.
Can I make cupcakes with this recipe?
Definitely! Just adjust baking time to about 18-22 minutes and check with a toothpick. The Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe is wonderfully versatile for cupcakes too.
Final Thoughts
This Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe has become one of those heartwarming desserts that you’ll want to make again and again. It’s simple enough to enjoy any day but special enough to impress friends and family with its perfect balance of spices, moist texture, and rich frosting. Trust me, once you try this, it will be your go-to for cozy celebrations and everyday indulgences alike!
Print
Spiced Moist Pumpkin Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful spiced pumpkin cake featuring a blend of warm autumn spices and tender pumpkin puree, topped with a rich and creamy cream cheese frosting. Perfect for fall gatherings or anytime you’re craving a comforting dessert.
Ingredients
Cake Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- ½ cup (120g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) pumpkin puree
- ½ cup (120ml) buttermilk
Cream Cheese Frosting
- 8 oz (225g) cream cheese, at room temperature
- ¼ cup (60g) unsalted butter, at room temperature
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar until well mixed. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add Pumpkin and Combine: Mix the pumpkin puree into the wet ingredients until fully incorporated. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Pour Batter: Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a wire rack.
- Prepare Frosting: For the cream cheese frosting, beat the cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fully incorporated and fluffy.
- Frost and Serve: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Slice and serve.
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- You can substitute buttermilk with regular milk mixed with 1 teaspoon vinegar or lemon juice as a DIY buttermilk.
- For a more intense spice flavor, adjust cinnamon or ginger to taste.
- The cake can be stored covered in the refrigerator for up to 4 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months, thaw before frosting.
