SPREAD LOVE

Pumpkin Spice Cake

Name: Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 cup sugar; 1/2 cup packed brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 cup vegetable oil; 1/2 cup unsweetened applesauce; 1 cup canned pumpkin puree; 3 large eggs; 1 teaspoon vanilla extract; 1 package (8 oz) cream cheese, softened; 1/4 cup butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract (for frosting)

A cozy, warmly spiced pumpkin cake that feels like a hug on a plate — moist, tender, and topped with a creamy swirl of frosting. This version balances pumpkin and autumn spices without being overly sweet, perfect for coffee mornings or holiday gatherings. For another autumn-inspired take, see Indulge in Autumn: Irresistible Pumpkin Spice Cake for extra serving and presentation ideas.

Why make this recipe
This pumpkin spice cake stands out for its straightforward pantry-friendly ingredients and reliably tender crumb. The blend of oil and applesauce keeps the cake moist while reducing the need for large amounts of butter, and the cream cheese frosting adds just the right tang to balance the spices. Whether you’re baking for a weeknight dessert or a festive table, this cake is accessible, forgiving, and crowd-pleasing.

Step-by-Step Guide to Making Pumpkin Spice Cake

Before you begin

Preheat oven to 350°F (175°C) and prepare a 9×13 inch cake pan by greasing and lightly flouring it, or lining it with parchment for easier removal.
Gather and measure all ingredients so everything is ready — this batter comes together quickly once the wet and dry components meet.

Ingredients

1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract

For the cream cheese frosting:

1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)

Directions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan, or line it with parchment so you can lift the cake out easily for slicing.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined and no lumps of brown sugar remain. This step ensures an even distribution of leavening and spices so every bite is balanced.
Combine wet ingredients: In a separate bowl, whisk the vegetable oil, applesauce, pumpkin puree, eggs, and vanilla extract until smooth. The applesauce helps keep the cake moist while cutting back on oil—whisk until the mixture is homogenous.
Bring wet and dry together: Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula or mixing at low speed until just combined. Avoid overmixing; a few small streaks of flour are fine and will disappear while baking.
Transfer to pan: Pour the batter into the prepared 9×13 pan and smooth the top with an offset spatula or the back of a spoon to create an even layer for uniform baking.
Bake: Place in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no raw batter). Ovens vary, so begin checking at 28 minutes.
Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes to set. After 10 minutes, run a knife around the edges if necessary and transfer the cake to a wire rack to cool completely — frosting a warm cake will cause the frosting to melt.
Make the frosting: In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and lump-free. Gradually add the powdered sugar, beating to combine, then stir in the vanilla extract. Taste and adjust sweetness or vanilla to your preference. For a slightly firmer frosting, chill it briefly before spreading.
Frost and serve: Once the cake is completely cool, spread the cream cheese frosting evenly across the top. For a decorative touch, create swirls with a spatula or pipe rosettes around the edges. Slice and serve. Enjoy!

Baking notes on the steps above

Don’t skip sifting or thorough whisking of the dry ingredients if your spices are clumpy; this helps avoid pockets of spice or soda.
The applesauce acts as a partial fat substitute and adds moisture; if you prefer richer texture, you can increase oil slightly (but the recipe is designed to be moist without being heavy).
If your kitchen is humid, measure flour by spooning into the measuring cup and leveling with a knife rather than scooping directly from the bag, which can compact flour and lead to a dense cake.

Keeping Pumpkin Spice Cake Fresh

Room temperature: Store tightly covered with plastic wrap or in an airtight container for 2 days at room temperature.
Refrigerator: Refrigerate in an airtight container for up to 5 days; this will keep the cream cheese frosting stable and prevent spoilage.
Freezer: For longer storage, wrap individual slices or the whole unfrosted cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.

Serving Suggestions for Pumpkin Spice Cake

Classic: Serve warm or at room temperature with a cup of strong coffee or spiced tea for a simple, satisfying pairing.
Elevated: Add a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream and a dusting of cinnamon for a dessert-worthy presentation.
Brunch-friendly: Cut into small squares and plate alongside a platter of fresh fruit, roasted nuts, and a selection of cheeses for a fall brunch spread.
Party platter: Top with chopped candied pecans and drizzle a little caramel sauce in a decorative pattern for holiday entertaining.

Tips to make Pumpkin Spice Cake (Q&A style)
Q: How do I keep the cake moist?
A: The combination of oil and applesauce locks in moisture; avoid overbaking and check doneness early. Remove the cake from the oven as soon as a toothpick comes out mostly clean.

Q: Can I make this cake in layers instead of a 9×13 pan?
A: Yes. Divide the batter between two 8-inch round pans and reduce baking time to about 20–25 minutes, checking for doneness earlier.

Q: What if my frosting is too thin?
A: Chill the frosting for 10–15 minutes to firm up, or add a bit more powdered sugar (1–2 tablespoons at a time) until you reach desired consistency.

Variations

Nutty twist (bullet style): Fold 1/2 cup chopped toasted pecans or walnuts into the batter before baking for added crunch and flavor contrast.
Spiced-up frosting (paragraph): For a bolder flavor, add 1/4 to 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the cream cheese frosting, or substitute half the powdered sugar with brown sugar for a deeper, molasses-like note.

Frequently Asked Questions (FAQs)
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes — roast and puree fresh pumpkin flesh until smooth, then drain any excess water. Use the same volume (1 cup) called for in the recipe.

Q: Can this recipe be made gluten-free?
A: Yes. Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum; texture may vary slightly, but the cake should still be tender.

Q: How should I warm leftovers?
A: Warm individual slices in the microwave for 10–15 seconds or in a low oven (300°F / 150°C) for 5–8 minutes to refresh the cake without drying it out.

What’s the best way to cut neat slices?
Use a sharp knife dipped in hot water and wiped dry between cuts to create clean edges on frosted slices.
Is this cake freezer-friendly?
Yes — freeze unfrosted or well-wrapped frosted slices for up to three months. Thaw in the refrigerator overnight.

Health and ingredient swaps
If you want to reduce sugar or swap for alternative sweeteners, consider using coconut sugar in place of brown sugar for a slightly earthier flavor and similar baking performance. Keep in mind that changing sweeteners can alter moisture and browning; some trial and error may be required. For a dairy-free frosting, use a vegan cream cheese and vegan butter substitute and proceed with the same method — chilling slightly may be necessary for firmness.

Troubleshooting common issues

Dense cake: This usually means the batter was overmixed, or the flour was measured incorrectly (too much). Next time, mix until just combined and spoon flour into the cup instead of scooping.
Cake too dry: Likely overbaked. Begin checking for doneness several minutes earlier and remove as soon as a toothpick shows moist crumbs. Consider adding slightly more applesauce (up to 2/3 cup) in future batches.
Frosting grainy: This can happen if powdered sugar was added too quickly or if the cream cheese had lumps. Beat cream cheese and butter until completely smooth before gradually adding powdered sugar.

Presentation ideas

For a rustic look, lightly sift cinnamon over the frosted top and arrange a ring of toasted pecans or sugared cranberries.
For parties, cut into bite-sized squares, skewer with decorative picks, and dust each with a tiny sprinkle of nutmeg for an elegant canapé-style dessert.

Baker’s timeline for hosting

Day before: Bake the cake and cool completely; wrap tightly and refrigerate overnight (unfrosted).
Day of serving: Prepare frosting, frost the cake, and bring to room temperature before slicing. Garnish just before guests arrive for peak freshness.

Leftover creative uses

Turn slices into trifle layers with whipped cream and spiced compote.
Crumble cold slices over yogurt or oatmeal for a breakfast boost.
Make mini bread puddings by cubing leftover cake and soaking briefly in an egg-cream mixture before baking.

Final quick checklist before you bake

Preheat oven and prepare pan.
Measure dry ingredients accurately and mix spices well.
Combine wet ingredients thoroughly before folding into dry mixture.
Avoid overmixing; bake until a toothpick comes out mostly clean.
Cool completely before frosting to prevent melting.

Conclusion

If you’d like another tried-and-true spin on a pumpkin cake, this recipe pairs nicely with ideas and technical tips from Easy Pumpkin Spice Cake – Dizzy Busy and Hungry!. For inspiration on variations and presentation, see the detailed write-up at The Best Pumpkin Cake I’ve Ever Had – Sally’s Baking.