I can’t get over how this pumpkin cake turns out so incredibly moist, with three dreamy layers and cinnamon cream cheese frosting in every bite. This is the fall dessert everyone will ask for again.
I’m obsessed with this Pumpkin Cake because it eats like a full-on bakery slice without acting fancy. The crumb is ridiculously moist, the layers are tall and soft, and that cinnamon cream cheese frosting is the kind I keep “testing” with a spoon.
I love how the pumpkin puree gives every bite that deep, rich flavor without making the cake heavy. And the ground cinnamon in the frosting?
Absolutely unfair. This is the cake I want on the counter when fall shows up, but honestly, I’d crush a slice any month.
Big layers. Thick frosting.
No sad, dry cake nonsense.
Ingredients
- Flour gives the cake structure, so it slices clean instead of falling apart.
- Granulated sugar keeps things sweet and helps the crumb stay soft.
- Brown sugar adds cozy molasses flavor and a little extra moisture.
- Baking powder and baking soda help it rise tall and fluffy.
- Salt keeps the sweetness in check, because cake still needs balance.
- Cinnamon brings that warm pumpkin-spice feeling everyone actually wants.
- Ginger, nutmeg, and cloves add a little bite without getting bossy.
- Vegetable oil makes the cake super moist, even the next day.
- Eggs hold everything together and give the cake a tender richness.
- Pumpkin puree adds earthy sweetness, color, and that classic fall vibe.
- Buttermilk keeps the crumb soft and adds a tiny tang.
- Vanilla makes the cake taste rounder, sweeter, and more homemade.
- Cream cheese and butter make the frosting rich, tangy, and smooth.
- Powdered sugar sweetens the frosting and keeps it fluffy, not gritty.
- Plus cinnamon in the frosting makes every bite feel extra cozy.
Ingredient Quantities
- 3 1/2 cups all purpose flour
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons fine salt
- 2 tablespoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups vegetable oil
- 4 large eggs
- 15 ounces pumpkin puree (about 1 3/4 cups)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons ground cinnamon for the frosting
- 1 teaspoon vanilla extract for the frosting
- Pinch of fine salt
How to Make this
1. Preheat oven to 350 F and grease and flour three 9 inch cake pans, line bottoms with parchment if desired.
2. Whisk together 3 1/2 cups all purpose flour, 2 cups granulated sugar, 1 cup packed light brown sugar, 1 tablespoon baking powder, 2 teaspoons baking soda, 1 1/2 teaspoons fine salt, 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves in a large bowl.
3. In a separate large bowl whisk 1 1/4 cups vegetable oil, 4 large eggs, 15 ounces pumpkin puree, 1 cup buttermilk and 1 teaspoon vanilla extract until smooth and well combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined, scraping the bowl so no streaks of flour remain but do not overmix.
5. Divide batter evenly among the three prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the centers comes out clean and the tops spring back lightly to the touch.
6. Let cakes cool in pans for 10 minutes, then remove to wire racks and cool completely before frosting.
7. For the frosting beat 16 ounces softened cream cheese and 1/2 cup softened unsalted butter together until smooth and creamy.
8. Gradually add 4 cups powdered sugar, 2 teaspoons ground cinnamon for the frosting, 1 teaspoon vanilla extract for the frosting and a pinch of fine salt, beating until smooth and spreadable; add a tablespoon of milk if needed to reach desired consistency.
9. If layers have domes level them with a serrated knife, place first layer on a serving plate and spread about one third of the frosting evenly over it, repeat with second layer, top with third layer and frost the top and sides with the remaining frosting.
10. Chill the assembled cake for at least 30 minutes to set the frosting, then slice and serve.
Equipment Needed
1. Oven and three 9 inch cake pans, greased and optionally lined with parchment
2. Large mixing bowls (at least two)
3. Measuring cups and measuring spoons
4. Whisk
5. Rubber spatula for scraping and spreading
6. Electric hand mixer or stand mixer for frosting
7. Wire cooling racks
8. Serrated knife for leveling layers
9. Parchment paper rounds or sheets
10. Toothpicks for doneness testing
FAQ
Pumpkin Cake With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations
- All purpose flour: cake flour for a lighter, softer crumb; whole wheat pastry flour for a nuttier flavor and more whole grain content (use slightly less or add a little extra liquid); 1:1 gluten free all purpose blend to make the cake gluten free (ensure blend contains xanthan or add 1/2 teaspoon).
- Vegetable oil: melted coconut oil for a subtle coconut note and similar texture; light olive oil or canola oil as a neutral-flavored substitute; unsweetened applesauce (replace up to half to reduce fat; may slightly tighten crumb).
- Buttermilk: whole milk with 1 tablespoon lemon juice or white vinegar per cup, let sit 5 minutes; plain yogurt thinned with milk to pourable consistency; kefir as a tangy, fermented alternative.
- Cream cheese (for frosting): Neufchâtel cheese to cut fat while keeping similar texture; mascarpone for a richer, silkier frosting (reduce added butter slightly); full fat Greek yogurt strained overnight for a tangy, lighter frosting (use immediately and note softer texture).
Pro Tips
1) Bring everything to room temperature first. Warm eggs, softened cream cheese and butter emulsify better, so the batter and frosting will be smoother and bake and spread more predictably.
2) Treat the batter gently. Fold just until no dry streaks remain. Overmixing activates gluten and will make the cake tough instead of tender and moist.
3) Keep an eye on bake time and rotate pans halfway through if your oven has hot spots. A toothpick should come out clean or with a few moist crumbs when done. Let layers cool well before trimming or frosting to avoid tearing.
4) For silky frosting, sift the powdered sugar and beat it in slowly. If the frosting is too stiff, add tiny amounts of milk or cream until spreadable; if too loose, chill briefly, then stir to the desired consistency. For best flavor and cleaner slices, chill the assembled cake at least 30 minutes so the frosting firms up.
Pumpkin Cake With Cinnamon Cream Cheese Frosting Recipe
I can’t get over how this pumpkin cake turns out so incredibly moist, with three dreamy layers and cinnamon cream cheese frosting in every bite. This is the fall dessert everyone will ask for again.
12
servings
929
kcal
Equipment: 1. Oven and three 9 inch cake pans, greased and optionally lined with parchment
2. Large mixing bowls (at least two)
3. Measuring cups and measuring spoons
4. Whisk
5. Rubber spatula for scraping and spreading
6. Electric hand mixer or stand mixer for frosting
7. Wire cooling racks
8. Serrated knife for leveling layers
9. Parchment paper rounds or sheets
10. Toothpicks for doneness testing
Ingredients
-
3 1/2 cups all purpose flour
-
2 cups granulated sugar
-
1 cup packed light brown sugar
-
1 tablespoon baking powder
-
2 teaspoons baking soda
-
1 1/2 teaspoons fine salt
-
2 tablespoons ground cinnamon
-
1 1/2 teaspoons ground ginger
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
1 1/4 cups vegetable oil
-
4 large eggs
-
15 ounces pumpkin puree (about 1 3/4 cups)
-
1 cup buttermilk
-
1 teaspoon vanilla extract
-
16 ounces cream cheese, softened
-
1/2 cup unsalted butter, softened
-
4 cups powdered sugar
-
2 teaspoons ground cinnamon for the frosting
-
1 teaspoon vanilla extract for the frosting
-
Pinch of fine salt
Directions
- Preheat oven to 350 F and grease and flour three 9 inch cake pans, line bottoms with parchment if desired.
- Whisk together 3 1/2 cups all purpose flour, 2 cups granulated sugar, 1 cup packed light brown sugar, 1 tablespoon baking powder, 2 teaspoons baking soda, 1 1/2 teaspoons fine salt, 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves in a large bowl.
- In a separate large bowl whisk 1 1/4 cups vegetable oil, 4 large eggs, 15 ounces pumpkin puree, 1 cup buttermilk and 1 teaspoon vanilla extract until smooth and well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined, scraping the bowl so no streaks of flour remain but do not overmix.
- Divide batter evenly among the three prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the centers comes out clean and the tops spring back lightly to the touch.
- Let cakes cool in pans for 10 minutes, then remove to wire racks and cool completely before frosting.
- For the frosting beat 16 ounces softened cream cheese and 1/2 cup softened unsalted butter together until smooth and creamy.
- Gradually add 4 cups powdered sugar, 2 teaspoons ground cinnamon for the frosting, 1 teaspoon vanilla extract for the frosting and a pinch of fine salt, beating until smooth and spreadable; add a tablespoon of milk if needed to reach desired consistency.
- If layers have domes level them with a serrated knife, place first layer on a serving plate and spread about one third of the frosting evenly over it, repeat with second layer, top with third layer and frost the top and sides with the remaining frosting.
- Chill the assembled cake for at least 30 minutes to set the frosting, then slice and serve.
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.
Nutrition Facts
- Serving Size: 269g
- Total number of serves: 12
- Calories: 929kcal
- Fat: 485g
- Saturated Fat: 172g
- Trans Fat: 2g
- Polyunsaturated: 124g
- Monounsaturated: 189g
- Cholesterol: 1438mg
- Sodium: 767mg
- Potassium: 269mg
- Carbohydrates: 125.3g
- Fiber: 1.5g
- Sugar: 96.6g
- Protein: 9.3g
- Vitamin A: 833IU
- Vitamin C: 3.2mg
- Calcium: 86mg
- Iron: 2.6mg
