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A beautifully decorated Pumpkin Spice Cake with creamy white frosting, drizzled with caramel, and garnished with cinnamon sticks and autumn leaves.

Classic Pumpkin Spice Cake with Cream Cheese Frosting

Indulge in a moist, perfectly spiced pumpkin cake crowned with luscious cream cheese frosting, a quintessential dessert for autumn gatherings and holiday celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Spice Cake
  • 2 cups All-purpose flour
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 tsp Ground nutmeg
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground cloves
  • 15 oz Pumpkin puree one can, not pie filling
  • 2 Large eggs room temperature
  • 1/2 cup Vegetable oil
  • 1/2 cup Buttermilk room temperature
  • 1 tsp Vanilla extract
For the Cream Cheese Frosting
  • 8 oz Cream cheese softened
  • 1/2 cup Unsalted butter 1 stick, softened
  • 3-4 cups Powdered sugar sifted
  • 1 tsp Vanilla extract
  • Pinch Salt

Equipment

  • 9x13 inch baking pan
  • Large mixing bowls
  • Medium Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Whisk
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Wire cooling rack

Method
 

Prepare the Pumpkin Spice Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring all corners and sides are coated to prevent sticking.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until thoroughly combined. Set aside.
  3. In a separate medium bowl, whisk together the pumpkin puree, large eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and well-incorporated.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or an electric mixer on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
  5. Pour the batter evenly into the prepared baking pan, spreading it to the edges with your spatula.
  6. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If it's still wet, bake for a few more minutes.
  7. Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely before applying frosting. Cooling completely is essential for the frosting to set properly.
Prepare the Cream Cheese Frosting
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and unsalted butter together on medium speed for 2-3 minutes until the mixture is smooth, light, and creamy.
  2. Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed until incorporated. Once all sugar is added, increase the speed to medium and beat until the frosting is smooth and lump-free.
  3. Stir in the vanilla extract and a pinch of salt. Beat on medium-high speed for another 1-2 minutes until the frosting is light and fluffy. If the frosting is too thick, add a tablespoon of milk; if too thin, add more powdered sugar until desired consistency is reached.
Assemble the Cake
  1. Once the pumpkin spice cake is completely cooled, use an offset spatula or a knife to spread the cream cheese frosting evenly over the top of the cake.
  2. Slice and serve immediately, or store for later enjoyment.

Notes

Storage: Store any leftover cake covered tightly in the refrigerator for up to 3-4 days. For the best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving.
Room Temperature Ingredients: For the smoothest batter and frosting, ensure your eggs, buttermilk, cream cheese, and butter are all at room temperature before you begin mixing. This helps them combine uniformly.
Pumpkin Puree: Always double-check that you are using 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that would alter the cake's flavor profile.