Everyday Pumpkin Cake Recipe: Our favorite fluffy, moist, and incredibly delicious pumpkin cake is this easy recipe. Its crumb is delicate, moist, and sensitive. It’s elevated to a whole new level by the marshmallow-like whipped cream cheese icing.
This week, I had my sisters and their families around for dinner, and the kids in particular had a great time. When I asked if they would rather make this again as an easy sheet cake or a double-decker fancy cake, everyone said that it would be easier. Easy as four steps, complete with frosting!
Everyday Pumpkin Cake Recipe
Ingredients
- 2 cups all-purpose flour, *see note on measuring
- 1 1/2 cups granulated sugar
- 1 tsp. baking soda, sifted to get rid of lumps
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. fine sea salt
- 3 large eggs, room temperature
- 1 cup of extra-light olive oil, vegetable oil, or corn oil will work
- 15 oz. pumpkin pure
Ingredients for Frosting:
- 8 oz cream cheese, room temp, cut into quarters
- 8 Tbsp unsalted butter butter, room temp
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Pecans to decorate, optional
Instructions
- Set the oven temperature to 350˚F. Grease a glass Pyrex dish or a 9 x 13 nonstick baking pan.** Mix all of the dry ingredients together in a big bowl: one tsp baking soda, two tsp baking powder, two tsp cinnamon, two cups flour, and one and a half cups sugar.
- Whisk the wet ingredients together in a second medium bowl: Beat together 1 cup oil, 3 large eggs, and 1 can pumpkin until thoroughly blended.
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Add the wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35–40 minutes (my oven took 35 minutes), or until a toothpick poked in the center comes out clean.
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Let the cake cool completely in the pan, then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn’t eat them.
Also See
Nutrition
- 423 kcal calories
- 55g carbs
- 5g protein
- 21g fat
Notes
- Spoon flour into a measuring cup, then scrape off the excess.
- To avoid scratching your metal pan, line it with parchment paper if you plan to serve it from it.
FAQs And Questions
How to Make Easy Pumpkin Cake
- Set oven temperature to 350˚F. Grease a glass Pyrex dish or a 9×13 nonstick baking pan (such as this one) with cooking spray or oil. Advice: To prevent scratching your metal pan when serving it, line it with parchment paper.
- Whisk together the dry ingredients in a large bowl: 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, and 2 cups flour and 1 1/2 cups sugar.
- Mix the wet ingredients in a second medium bowl: Beat together 1 cup oil, 3 large eggs, and 1 can pumpkin until thoroughly blended.
- Combine the wet and dry ingredients, whisking to combine them well. Transfer to the baking dish that has been prepped, and bake at 350˚F for 35–40 minutes (my oven took 35 minutes), or until a toothpick inserted in center comes out clean. Allow the cake to cool fully in the pan before decorating with sprinkles or pecans and spreading frosting over the top (see below).
How to Make Whipped Cream Cheese Frosting
- In the bowl of a stand mixer (I use this mixer), combine all of the frosting ingredients. Using the whisk attachment, beat on medium speed until incorporated. Then, beat on high speed for two to three minutes, or until fluffy, scraping down the bowl as needed.