I baked a three-layer pumpkin cake with impossibly moist layers and a cinnamon cream cheese frosting so outrageously delicious you’ll be dying to know what I did.

Jump to Recipe

I am obsessed with this pumpkin cake because it hits every spice note and never dries out. The layers are unbelievably moist, dense in the best way, and the frosting is tangy and wildly moreish.

I adore the way real pumpkin puree gives it weight and depth, and that cream cheese frosting sings cinnamon without being cloying. But the texture is the showstopper: tender crumb that holds a fork with confidence.

And the aroma pulls you into the kitchen before you even see a slice. Pure, unapologetic dessert joy.

I eat it for breakfast and would never be ashamed, honestly.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: the cake’s structure, makes it soft but sturdy.
Granulated sugar: sweetens and gives that classic cake crumb.
Light brown sugar: adds molasses-y warmth and a bit of chew.
Ground cinnamon: warm spice, very cozy and familiar.
Ground ginger: bright, slightly spicy kick.
Ground cloves: tiny punch of autumn warmth.
Ground nutmeg: nutty, cozy background note.
Baking powder: lifts the cake, keeps it tender.
Baking soda: helps rise and browns the crust a bit.
Fine salt: balances sweetness, makes flavors pop.
Eggs: bind everything and give lift, it’s reliable.
Pumpkin puree: moistness and earthy pumpkin flavor, not sugary.
Vegetable oil: keeps cake moist several days.
Buttermilk: adds tang and tender crumb, classic trick.
Vanilla extract: rounds flavors, feels like home.
Cream cheese: frosting base, tangy and creamy, so addicting.
Unsalted butter: richness and smooth mouthfeel.
Powdered sugar: sweetens frosting and makes it fluffy.
Cinnamon for frosting: echoes spice, makes frosting feel seasonal.
Vanilla for frosting: softens sweetness, adds depth.
Heavy cream or milk: thins frosting to spreadable bliss.
Pinch fine salt: cuts sweetness, makes frosting taste real.

Ingredient Quantities

3 cups (360g) all purpose flour

2 cups (400g) granulated sugar

1 cup (220g) packed light brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine salt

4 large eggs, room temperature

1 15-ounce can (about 1 2/3 cups) pumpkin puree, not pumpkin pie filling

1 1/4 cups (300ml) vegetable oil

1 cup (240ml) buttermilk, room temperature

2 teaspoons vanilla extract

16 ounces (450g) cream cheese, softened

1/2 cup (113g) unsalted butter, softened

4 cups (480g) powdered sugar, sifted if lumpy

1 teaspoon ground cinnamon for the frosting

1 teaspoon vanilla extract for the frosting

1 to 2 tablespoons heavy cream or milk, as needed to thin frosting

Pinch fine salt (for the frosting)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C). Grease and line three 9 inch round pans with parchment, or two 9 inch pans if you want thicker layers, and lightly dust with flour.

2. In a large bowl whisk together 3 cups (360g) all purpose flour, 2 cups (400g) granulated sugar, 1 cup (220g) packed light brown sugar, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon fine salt until evenly combined.

3. In another bowl beat 4 large eggs until just mixed, then add 1 15-ounce can (about 1 2/3 cups) pumpkin puree (not pumpkin pie filling), 1 1/4 cups (300ml) vegetable oil, 1 cup (240ml) buttermilk and 2 teaspoons vanilla extract. Stir until smooth. Room temp eggs and buttermilk help everything come together easier.

4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix or the cake gets dense. Scrape the bowl well so there are no pockets of flour.

5. Divide batter evenly among the prepared pans. Smooth tops and bake at 350 F for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If using two pans, bake 30 to 35 minutes.

6. Let cakes cool in pans for 10 to 15 minutes, then run a knife around edges, invert onto a rack and remove parchment. Cool completely before frosting; warm cake will make the frosting run.

7. For the cinnamon cream cheese frosting: beat 16 ounces (450g) softened cream cheese with 1/2 cup (113g) softened unsalted butter until smooth and fluffy. Add 4 cups (480g) powdered sugar a cup at a time on low speed so it does not cloud your kitchen.

8. Once powdered sugar is incorporated add 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract for the frosting, a pinch of fine salt, and 1 to 2 tablespoons heavy cream or milk as needed to reach spreadable consistency. Taste and adjust sugar or cinnamon if you like it sweeter or spicier.

9. Assemble the cake: level layers if needed, place the first layer on a cake plate, spread about a third of the frosting, repeat with next layer and finish with the remaining frosting on top and sides. For a cleaner look do a thin crumb coat first and chill 15 minutes, then finish the final coat.

10. Chill the finished cake for 30 minutes to set the frosting before slicing. Store leftovers covered in the fridge up to 4 days. Tip: don’t use pumpkin pie filling, use pure pumpkin puree; room temp ingredients and gentle mixing make the cake super moist.

Equipment Needed

1. Oven (set to 350 F)
2. Three 9 inch round cake pans (or two if you want thicker layers), parchment paper and cooking spray or butter for greasing
3. Large mixing bowls (one for dry ingredients, one for wet)
4. Whisk and rubber spatula (for folding batter and scraping the bowl)
5. Electric mixer or stand mixer (for cream cheese frosting)
6. Measuring cups and spoons plus a kitchen scale if you weigh ingredients
7. Cooling rack and a serrated knife or cake leveler (to level layers if needed)
8. Offset spatula and cake plate or board for assembling and frosting the cake

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

A: No, dont use pumpkin pie filling. It has added sugar and spices that will throw off the cake's texture and flavor. Use plain pumpkin puree only.

Q: My frosting is too thick or too thin, how do I fix it?

A: If it is too thick add 1 tablespoon of heavy cream or milk at a time until it spreads easily. If it is too thin add a little more sifted powdered sugar, 1/4 cup at a time. Chill briefly to firm it up if needed.

Q: Can I make this cake ahead of time and how should I store it?

A: Yes. Bake the layers, cool completely, then wrap tightly and store in the fridge for up to 2 days or freeze for up to 1 month. For assembled cake, keep it covered in the fridge for up to 3 days. Bring slices to room temp before serving for best flavor.

Q: Why did my cake come out dense or gummy?

A: Most likely you overmixed the batter after adding the flour or used too much pumpkin. Mix just until combined, and measure flour by spooning it into the cup and leveling, or weigh it to be exact. Also make sure your baking powder and baking soda are fresh.

Q: Can I substitute oil or buttermilk?

A: You can swap vegetable oil for melted coconut oil or neutral-tasting oil, but stick to an oil or the cake will be dry. If you dont have buttermilk, make a quick substitute by stirring 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes.

Q: Any tips for getting even layers and a smooth frosting?

A: Use equal batter in each pan by weighing it, not eyeballing. Cool layers completely before leveling with a serrated knife. Chill the cake briefly before crumb coating to trap crumbs, then apply a final coat. Warm the frosting slightly if it seems grainy and beat until smooth.

Best Pumpkin Cake Recipe Substitutions and Variations

All purpose flour (3 cups / 360g): swap for 360g whole wheat pastry flour for a nuttier, slightly denser cake; or use 360g cake flour if you want a softer crumb, but expect a bit less structure so handle batter gently.
Granulated sugar (2 cups / 400g): replace 1:1 with coconut sugar for a deeper, caramel note and lower glycemic index; or use 400g granulated + 1–2 tbsp molasses to simulate light brown sugar if you ran out.
Vegetable oil (1 1/4 cups / 300ml): swap 1:1 with melted unsalted butter for richer flavor; or use 1 cup unsweetened applesauce to cut fat and keep moisture, but cake will be a touch denser.
4 large eggs: for a vegan or egg-free option use flax eggs (4 tbsp ground flaxseed mixed with 12 tbsp water, let gel 5 minutes) — gives structure but the texture is a little more rustic than with real eggs.

Pro Tips

1. Let everything come to room temp first — eggs, buttermilk, cream cheese and butter. Cold ingredients make the batter seize and the frosting lump, so plan ahead or warm them gently in a bowl of warm water for 10 minutes if you forget.

2. Don’t overmix the batter. Fold until you barely see streaks of flour. Overworking gives a dense cake, and with all that oil you’ll still end up moist, not light, if you beat too much.

3. Use parchment and weigh or eyeball the batter so layers bake evenly. If one layer looks like it’s rising faster, rotate the pans halfway through. Pull the cakes when a toothpick has a few moist crumbs, not totally dry.

4. Chill for cleaner frosting. Do a thin crumb coat, chill 15 to 30 minutes, then finish. If your frosting gets too soft, stick it in the fridge for 10 minutes and stir, or add a little more powdered sugar to firm it up before piping or smoothing.

Best Pumpkin Cake Recipe

Recipe by Bob Jones

0.0 from 0 votes

I baked a three-layer pumpkin cake with impossibly moist layers and a cinnamon cream cheese frosting so outrageously delicious you'll be dying to know what I did.

Servings

servings

Calories

940

kcal

Equipment: 1. Oven (set to 350 F)
2. Three 9 inch round cake pans (or two if you want thicker layers), parchment paper and cooking spray or butter for greasing
3. Large mixing bowls (one for dry ingredients, one for wet)
4. Whisk and rubber spatula (for folding batter and scraping the bowl)
5. Electric mixer or stand mixer (for cream cheese frosting)
6. Measuring cups and spoons plus a kitchen scale if you weigh ingredients
7. Cooling rack and a serrated knife or cake leveler (to level layers if needed)
8. Offset spatula and cake plate or board for assembling and frosting the cake

Ingredients

3 cups (360g) all purpose flour
2 cups (400g) granulated sugar
1 cup (220g) packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
4 large eggs, room temperature
1 15-ounce can (about 1 2/3 cups) pumpkin puree, not pumpkin pie filling
1 1/4 cups (300ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 teaspoons vanilla extract
16 ounces (450g) cream cheese, softened
1/2 cup (113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted if lumpy
1 teaspoon ground cinnamon for the frosting
1 teaspoon vanilla extract for the frosting
1 to 2 tablespoons heavy cream or milk, as needed to thin frosting
Pinch fine salt (for the frosting)

Directions

Preheat oven to 350 F (175 C). Grease and line three 9 inch round pans with parchment, or two 9 inch pans if you want thicker layers, and lightly dust with flour.
In a large bowl whisk together 3 cups (360g) all purpose flour, 2 cups (400g) granulated sugar, 1 cup (220g) packed light brown sugar, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon fine salt until evenly combined.
In another bowl beat 4 large eggs until just mixed, then add 1 15-ounce can (about 1 2/3 cups) pumpkin puree (not pumpkin pie filling), 1 1/4 cups (300ml) vegetable oil, 1 cup (240ml) buttermilk and 2 teaspoons vanilla extract. Stir until smooth. Room temp eggs and buttermilk help everything come together easier.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix or the cake gets dense. Scrape the bowl well so there are no pockets of flour.
Divide batter evenly among the prepared pans. Smooth tops and bake at 350 F for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If using two pans, bake 30 to 35 minutes.
Let cakes cool in pans for 10 to 15 minutes, then run a knife around edges, invert onto a rack and remove parchment. Cool completely before frosting; warm cake will make the frosting run.
For the cinnamon cream cheese frosting: beat 16 ounces (450g) softened cream cheese with 1/2 cup (113g) softened unsalted butter until smooth and fluffy. Add 4 cups (480g) powdered sugar a cup at a time on low speed so it does not cloud your kitchen.
Once powdered sugar is incorporated add 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract for the frosting, a pinch of fine salt, and 1 to 2 tablespoons heavy cream or milk as needed to reach spreadable consistency. Taste and adjust sugar or cinnamon if you like it sweeter or spicier.
Assemble the cake: level layers if needed, place the first layer on a cake plate, spread about a third of the frosting, repeat with next layer and finish with the remaining frosting on top and sides. For a cleaner look do a thin crumb coat first and chill 15 minutes, then finish the final coat.
Chill the finished cake for 30 minutes to set the frosting before slicing. Store leftovers covered in the fridge up to 4 days. Tip: don’t use pumpkin pie filling, use pure pumpkin puree; room temp ingredients and gentle mixing make the cake super moist.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.