My soft, spiced, melt-in-your-mouth pumpkin cake recipe takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper! Be sure to check out the how-to video!
Preheat oven to 350F (175C) and prepare 2 8" cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
1 cup unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar
Add oil and beat to combine.
½ cup canola oil
Stir in pumpkin.
2 cups pumpkin puree*
Add eggs one at a time, stirring well after each addition.
4 large eggs
Stir in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
¼ cup milk, 1 Tablespoon vanilla extract
In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
Divide batter evenly into prepared cake pans and bake on 350F (175C) for 40-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
In a large bowl, combine butter, cream cheese, vanilla extract and salt and beat until smooth, creamy, and well-combined.
8 oz cream cheese, ½ cup unsalted butter, 1 vanilla bean, scraped, ⅛ teaspoon salt
Gradually add powdered sugar to mixture until well-combined, smooth, and light.
3 ½ cups powdered sugar
Once cakes have cooled, ice/assemble cakes by first leveling the cakes (I linked th the leveler I used in the "equipment" section above), generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Video
Notes
Pumpkin note
This is slightly more than one 15oz can of pumpkin puree. Make sure that you buy "100% pumpkin" and not "pumpkin pie filling"
Baking in different sized pans:
Baking times will vary in different pans, but the following are best estimates. Please always keep an eye on your cake and use the toothpick test (a toothpick inserted in the center of the cake should come out clean or with a few moist crumbs) to test if a cake is done.13x9 pan: Start checking cake at 35 minutes. If using a glass pan, the cake will take longer to bake. 9" pans: 35-40 minutes.You may also bake this cake in three 8" or 9" pans, the baking time will be reduced, expect approximately 28-35 minutes.Bundt pan: Readers have reported this cake baking in approximately 45 minutes in a bundt pan.Cupcakes: Please see my pumpkin cupcake recipe, instead.
Storing
Store in an airtight container at room temperature for several hours or covered in the refrigerator for up to 5 days.