Best Pumpkin Cake Recipe – How To Make Pumpkin Cake


I really need you to believe us when we say we’re obsessed with this cake. It’s easily one of our favorite pumpkin desserts and we don’t just say that. The cake stands tall and proud, actually tastes like pumpkin, and is so chewy and chewy. It’s the most addicting fall treat we crave all year round.

What is the best frosting for this cake?

We’re cream cheese and pumpkin pros here at Delish. Both are as classic as peanut butter and jelly. If you prefer a more classic buttercream, use our favorite buttercream frosting. It will always be so good! Add cinnamon or pumpkin spice to your frosting to spice it up a bit. Don’t tell anyone, but I’m also a fan of no frosting.

To frost this cake we use an offset spatula and frost only the top with nice pique motions. If you want to go fancy, you can place an edge around the cake! We also top with crushed gingerbread cookies just to give it a rustic look and because we love the taste of gingerbread cookies and pumpkin. The proof is in our No-Bake Pumpkin Cheesecake! You can set them aside or garnish them with pecans or toasted walnuts!

Can I make a round cake out of it?

Absoutely! This dough will make two nice round 9 “layers. Watch the baking time, however. It may take a little less time, so start checking after 20 minutes.

Should I refrigerate it?

An unfrosted pumpkin cake can stay covered at room temperature like most other cakes. However, we recommend that you refrigerate an ice cream. A cold pumpkin cake is a very delicious pumpkin cake! The cake can be made a few days in advance and then iced when ready to serve.

What other spices can I use?

We use a classic blend of warm fall spices like cinnamon, nutmeg and ginger. You can also use a tablespoon of pumpkin spice. Either homemade or store bought. Don’t feel like you have to use the spices either. You can easily omit the ginger or nutmeg if you are not a fan. We also love a mix of cinnamon and cardamom together!

Have you ever done this? Let us know what you think in the comments below!

Editor’s Note: The introduction to this recipe was updated on July 23, 2020 to include more information about the dish.

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For the cake

1/2 tsp.

(1 stick) butter, softened

1 C.

pure vanilla extract


(15 oz) can of pumpkin puree

For the icing


(8 oz.) Block cream cheese, softened

1 C.

pure vanilla extract

Crushed gingers, for garnish

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  1. Preheat the oven to 350 °. Line a 9 ” x 13 ” baking dish with parchment paper and grease with cooking spray. In a medium bowl, combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and ginger.
  2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla and pumpkin puree and beat until incorporated. Add the dry ingredients and mix until just combined.
  3. Pour the batter into the prepared pan and smooth the top. Bake in preheated oven until toothpick inserted in center comes out clean, 30 minutes. Let cool completely.
  4. Meanwhile, prepare the frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add the powdered sugar and beat until no lumps remain, then add the vanilla and a pinch of salt.
  5. Lift the cake out of the pan by parchment paper and place it on a serving platter or cutting board. Frost the cake with an angled spatula and garnish with crushed gingerbread cookies.

Nutrition (per serving): 476 calories, 6 g protein, 69 g carbohydrates, 2 g fiber, 49 g sugar, 20 g fat, 12 g saturated fat, 461 mg sodium

Parker Feierbach

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