I baked a three-layer Pumpkin Cake topped with Cinnamon Cream Cheese Frosting that relies on one simple trick to ensure the layers come together smoothly even if you are a beginner.

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I wasn’t ready for how much I’d love this Best Pumpkin Cake. I used pumpkin puree and a bright hit of ground cinnamon, and somehow every bite kept surprising me.

The three layer Pumpkin Cake piled with Cinnamon Cream Cheese Frosting looks fancier than it really is, but the real draw is the contrast between a moist crumb and that tangy, cinnamon kissed frosting. I kept tasting it while I was frosting, yes I know I shouldn’t, and each time found something new.

If you want a pumpkin dessert that’s straightforward but oddly addictive, this is the one I reach for.

Ingredients

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Pumpkin puree gives moisture, fibre and that cozy flavor, not overly sweet by itself.
All-purpose flour provides structure and carbs, makes the cake hold together and rise.
Granulated sugar sweetens and tenderizes, boosts browning but adds empty calories.
Brown sugar adds molasses notes, extra moisture and deeper, almost caramel flavor.
Ground cinnamon brings warm spice, aroma and perceived sweetness, little goes a long way.
Eggs supply protein and structure, help emulsify batter so it’s smooth.
Vegetable oil keeps cake tender and moist, higher fat means softer crumbs.
Cream cheese frosting gives tang, fat and creaminess, balances sweetness of the cake.

Ingredient Quantities

For the cake: 3 1/4 cups all-purpose flour

2 cups granulated sugar

1 cup packed light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

4 large eggs

1 1/4 cups vegetable oil (or canola)

1 can (15 oz) pumpkin puree

2 teaspoons vanilla extract

For the cinnamon cream cheese frosting: 16 ounces cream cheese, softened (2 packages)

1/2 cup unsalted butter, softened (1 stick)

4 cups powdered sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Pinch of salt

1 to 2 tablespoons heavy cream or milk, optional

How to Make this

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1. Preheat oven to 350 degrees F and grease three 8 inch round cake pans, line bottoms with parchment if you have it, then flour the pans lightly so cakes release easy. Let eggs and cream cheese sit on the counter until they reach room temperature.

2. In a large bowl whisk together 3 1/4 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves until evenly mixed.

3. In another big bowl beat 2 cups granulated sugar, 1 cup packed light brown sugar and 4 large eggs until well combined and a little glossy, then stir in 1 1/4 cups vegetable oil, 1 can (15 oz) pumpkin puree and 2 teaspoons vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and fold together until just combined, scraping the bowl with a spatula; dont overmix or you’ll get a dense cake.

5. Divide batter evenly between the three pans, smooth the tops, and bake on the middle rack for about 22 to 28 minutes or until a toothpick comes out with moist crumbs but not raw batter. Rotate pans halfway through if your oven runs hot.

6. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. If you need to speed things up, pop them in the fridge for 20 minutes but not while they’re piping hot.

7. Make the frosting: beat 16 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, then add 4 cups powdered sugar a cup at a time, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and a pinch of salt; beat until light and fluffy. If it’s too thick add 1 to 2 tablespoons heavy cream or milk to reach spreadable consistency.

8. If the cake layers are domed, level each with a serrated knife. Place first layer on your serving plate, spread a thick even layer of frosting, repeat with second and third, then do a thin crumb coat and chill 15 minutes, finally finish with a smooth outer layer of frosting. Use an offset spatula for neater edges, or go rustic, both taste the same.

9. Store the cake in the fridge because of the cream cheese frosting, bring to room temperature for 20 to 30 minutes before serving so it softens up. Cake will keep 3 to 4 days refrigerated.

Equipment Needed

1. Three 8 inch round cake pans (lined with parchment if you have it)
2. Large mixing bowls (at least two)
3. Measuring cups and measuring spoons
4. Electric hand mixer or stand mixer
5. Whisk and rubber spatula for folding and scraping, dont overmix
6. Wire cooling rack and a toothpick to test doneness
7. Serrated knife or cake leveler for trimming domes
8. Offset spatula (for smooth frosting)
9. Parchment paper, nonstick spray and oven mitts

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, you can, but you gotta cook and puree a sugar or pie pumpkin first, drain any excess water, and measure after it's thick, not watery. Fresh will be less sweet so taste might change a bit, and it'll take extra time vs opening a can.

Q: What if I only have butter or applesauce instead of vegetable oil? A: You can swap melted butter 1:1 for oil for a richer taste, but the cake may be slightly firmer. Applesauce can replace half to all of the oil to cut fat, but the cake will be a bit denser and moister, so don't expect the same crumb.

Q: How do I know the cake is done? A: Stick a toothpick in the center, if it comes out with a few moist crumbs its done, not wet batter. The top should spring back lightly when pressed, and edges will pull slightly from the pan. If you like numbers, internal temp around 200 to 205°F works, but toothpick test is fine.

Q: Can I make this as cupcakes or change pan sizes? A: Yes. For two 9 inch round pans bake 28 to 35 minutes, for a 9×13 pan 35 to 45 minutes, for cupcakes about 18 to 22 minutes. Oven times vary so watch them, rotate pans halfway if your oven bakes uneven.

Q: How do I stop the cinnamon cream cheese frosting from getting too soft? A: Make sure cream cheese and butter are softened but not melting, chill the frosted cake briefly if your kitchen is warm, and add 1 to 2 tablespoons powdered sugar or a little extra powdered sugar if you need more stiffness. A tablespoon of heavy cream will loosen it if too stiff.

Q: How should I store or freeze the cake? A: Store frosted cake in the fridge up to 4 to 5 days, because cream cheese frosting needs chilling. Unfrosted layers wrap tightly and freeze up to 2 months; thaw in the fridge overnight before frosting. A fully frosted cake can be frozen for about a month, wrap well so it doesnt dry out.

Best Pumpkin Cake Recipe Substitutions and Variations

All-purpose flour:
- Whole wheat pastry flour, swap 1:1 — a bit nuttier but still light.
- Gluten-free cup-for-cup blend, swap 1:1; add 1 tsp xanthan gum if your blend lacks it.
Vegetable oil:
- Melted coconut oil, 1:1, gives a subtle coconut note.
- Applesauce to cut fat: replace up to half the oil, or use about 3/4 cup applesauce per 1 cup oil for a moister, slightly denser cake.
Eggs:
- Flax “eggs”: 1 tbsp ground flax + 3 tbsp water per egg, stir and rest 5 minutes — works great in spiced cakes.
- Unsweetened applesauce, 1/4 cup per egg, keeps it moist but gives a slight flavor change.
Cream cheese (for frosting):
- Mascarpone, swap 1:1 for a richer, less tangy frosting.
- Chilled coconut cream, whipped, for a dairy-free option; note it may taste faintly of coconut.

Pro Tips

– Weigh the flour or spoon and level it instead of scooping. 3 1/4 cups of AP flour is roughly 400 g, and using a scale will stop you from packing in extra flour that makes the cake dense.

– Brighten the spice mix and frosting: toast whole or ground spices in a dry skillet for 20 to 40 seconds until fragrant, then cool and mix in. For the frosting try adding a teaspoon of finely grated orange zest or a splash of maple syrup for depth.

– For flatter, more even layers: either bake a bit lower and longer (try 325 F and add 5 to 10 minutes) or use cake strips around the pans. If you dont have those, chill the baked layers 20 to 30 minutes before leveling so crumbs dont tear when you trim.

– Assembly hacks for clean results and extra moisture: give the layers a quick brush with a thin simple syrup (equal parts sugar and water, warmed) to keep them tender, do a thin crumb coat and chill 15 minutes before final frosting, and run your offset spatula under hot water, dry it, then smooth for glassy edges.

Best Pumpkin Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I baked a three-layer Pumpkin Cake topped with Cinnamon Cream Cheese Frosting that relies on one simple trick to ensure the layers come together smoothly even if you are a beginner.

Servings

servings

Calories

927

kcal

Equipment: 1. Three 8 inch round cake pans (lined with parchment if you have it)
2. Large mixing bowls (at least two)
3. Measuring cups and measuring spoons
4. Electric hand mixer or stand mixer
5. Whisk and rubber spatula for folding and scraping, dont overmix
6. Wire cooling rack and a toothpick to test doneness
7. Serrated knife or cake leveler for trimming domes
8. Offset spatula (for smooth frosting)
9. Parchment paper, nonstick spray and oven mitts

Ingredients

For the cake: 3 1/4 cups all-purpose flour
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 large eggs
1 1/4 cups vegetable oil (or canola)
1 can (15 oz) pumpkin puree
2 teaspoons vanilla extract
For the cinnamon cream cheese frosting: 16 ounces cream cheese, softened (2 packages)
1/2 cup unsalted butter, softened (1 stick)
4 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
1 to 2 tablespoons heavy cream or milk, optional

Directions

Preheat oven to 350 degrees F and grease three 8 inch round cake pans, line bottoms with parchment if you have it, then flour the pans lightly so cakes release easy. Let eggs and cream cheese sit on the counter until they reach room temperature.
In a large bowl whisk together 3 1/4 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves until evenly mixed.
In another big bowl beat 2 cups granulated sugar, 1 cup packed light brown sugar and 4 large eggs until well combined and a little glossy, then stir in 1 1/4 cups vegetable oil, 1 can (15 oz) pumpkin puree and 2 teaspoons vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold together until just combined, scraping the bowl with a spatula; dont overmix or you'll get a dense cake.
Divide batter evenly between the three pans, smooth the tops, and bake on the middle rack for about 22 to 28 minutes or until a toothpick comes out with moist crumbs but not raw batter. Rotate pans halfway through if your oven runs hot.
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. If you need to speed things up, pop them in the fridge for 20 minutes but not while they're piping hot.
Make the frosting: beat 16 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, then add 4 cups powdered sugar a cup at a time, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and a pinch of salt; beat until light and fluffy. If it's too thick add 1 to 2 tablespoons heavy cream or milk to reach spreadable consistency.
If the cake layers are domed, level each with a serrated knife. Place first layer on your serving plate, spread a thick even layer of frosting, repeat with second and third, then do a thin crumb coat and chill 15 minutes, finally finish with a smooth outer layer of frosting. Use an offset spatula for neater edges, or go rustic, both taste the same.
Store the cake in the fridge because of the cream cheese frosting, bring to room temperature for 20 to 30 minutes before serving so it softens up. Cake will keep 3 to 4 days refrigerated.

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.