Brimming with autumn spices and delicious pumpkin flavour, this moist and delectable pumpkin spice cake is the perfect ending to any fall meal!
It just wouldn’t be autumn without a pumpkin dessert and this recipe has been a favourite for years. This cake is incredibly moist, packed with spice flavour, and just begging to be topped with a layer of luscious cream cheese frosting. You can bake it in a sheet pan or use a fun fall-themed cakelet pan! A slice of this pumpkin spice cake makes the perfect sweet ending for your autumn table.
Ingredient Notes
Pumpkin Purée: I typically use canned pumpkin purée when baking, it’s just so convenient. If you want to substitute with fresh pumpkin that you have cooked and puréed, then that would work too. Just make sure the homemade purée isn’t too watery which could affect the texture of the final cake.
Vegetable Oil: I realize that vegetable oil is much maligned in health-conscious circles these days. However, it really does create the most incredibly moist cakes, so it’s worth the occasional splurge. If you are determined not to use it, then of course, substitute for a different fat. Melted butter or coconut oil, or another neutral oil, should work although the texture and flavour may be affected.
Flour: This recipe is made using all-purpose flour.
Spices: The incredible flavour of this cake comes from a blend of autumn spices; cinnamon, nutmeg, ginger, and cloves.
Cream Cheese: No pumpkin cake is complete without a generous layer of cream cheese icing. It’s practically mandatory in my mind! Use full fat cream cheese for the best flavour and texture.
Cakelet Pan: I am absolutely in love with my Nordic Ware autumn-themed cakelet pan and look forward to bringing it out each year. These adorable bite-sized cakes are the perfect small treat. Nordic Ware has a variety of cakelet pans for many occasions and are of excellent quality. Check out the Nordic Ware website to see their complete catalogue. To order Nordic Ware in Canada, check out the Williams Sonoma Canadian website.
How to make Pumpkin Spice Cake
This pumpkin spice cake is as easy as it is delicious!
Preheat the oven to 350 deg F / 176 deg C. Spray a 9” x 13” baking dish with non-stick spray and set aside. In a mixing bowl combine the flour, baking powder, salt, and all the spices. Whisk together and set aside.
In the bowl of a mixer add the vegetable oil, sugar, and eggs. Blend together with a paddle attachment until fully combined. Add the canned pumpkin and vanilla and blend until completely mixed. Add the dry ingredients all at once and mix on low speed until mostly incorporated.
Scrape down the sides of the bowl and increase the speed to medium just until the cake batter is fully mixed. Try not to overbeat the batter. Scrape down the sides and check that there isn’t any unmixed batter in the bottom of the mixer bowl.
Pour the batter into the baking dish and spread evenly. Bake for 35 to 40 minutes or until done. The cake should spring back when touched and a toothpick inserted into the middle should come out clean. Let cake cool completely before icing.
Make the Cream Cheese Frosting
In the bowl of a mixer combine the softened cream cheese and butter. Using the paddle attachment, beat the cream cheese and butter together until smooth. Add the vanilla extract and icing sugar and beat on low to combine. When the icing sugar is mostly mixed in, scrape down the sides of the bowl and turn up the speed. Beat until the icing is smooth and fluffy. Spread icing on top of the cooled cake and enjoy!
