Pumpkin Cake (easy recipe)

For most of you, it's that time of year, fall season, when it's all about pumpkin desserts and the search for yet another best pumpkin cake recipe.

My favorite (so far) is this pumpkin coffee cake, with the apple pumpkin crumb cake and pumpkin bundt cakes close seconds because, you know, they're all so darn delicious!

I don't know how you feel about the latter, but I'm crazy about them. I strongly believe pumpkin trumps other flavors, including carrot cake and banana bread. I know, the nerve.

About this recipe

• Easy to make: there's little prep work, and the cake batter comes together quickly.
• Great flavor: it has that unmistakable spiced pumpkin flavor that we love, and together with the cream cheese frosting it's magic, the perfect pair. A fantastic homemade pumpkin cake everyone will love.
• Freezes well: well wrapped, it keeps in the freezer for a month. Check my Freezer Baking guide for further details on freezing baked goods.
• Different pans: you can make a sheet cake like I did today, layers, a loaf cake, or even cupcakes.

Ingredient list

• Pumpkin puree: I always use my homemade pumpkin puree, but canned pumpkin works just as well. Don't use pumpkin pie filling which is a very different product.
• White granulated sugar.
• Brown sugar: light or dark.
• Vegetable oil: such as sunflower oil or canola.
• Eggs: fresh, large.
• All-purpose flour.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Baking powder and baking soda: are used as leaveners to help the cake rise, so make sure they aren't expired. 
• Spices: you can use purchased or homemade pumpkin pie spice mix, or the ones listed below and in the recipe - cinnamon, ginger, nutmeg, and allspice. Most pumpkin recipes also call for cloves, but I don't usually use it. But add anywhere from a pinch to ¼ teaspoon if it's a flavor you like.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 

How to make the best pumpkin cake

It's very easy, like most recipes in this blog.

Beating: eggs, oil, and sugar are beaten until frothy and thick. This takes a minute or two. You don't have to reach the ribbon stage or anything like that.

Then we add the pumpkin puree, spices, and vanilla.

Dry ingredients: sometimes called the flour mixture, they should be sifted before adding. Mix well but don't overbeat.

The final batter is smooth, thick but not still, and even orange in color.

Vintage Kitchen tip: after incorporating flour in a cake batter, we don't want to develop gluten as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end with a spatula to ensure the ingredients are integrated but not overmixed.

Baking

The cake should be removed from the oven when the cake tester inserted comes out clean.

It's not a tall cake, so start checking several minutes before the baking time given as a guide in the recipe card.

Pour the pumpkin batter into the prepared baking pan, and even out the top.

You can grease the pan and then line it with parchment paper. It will help you remove the cake as shown in the image above.

Cream cheese frosting

I use a simple cream cheese frosting because together with pumpkin it makes the best cake possible.

It's easy to make (mix powdered sugar with butter and cream cheese), keeps well in the refrigerator for several weeks, and there are usually some leftovers.

This is the same frosting used to fill and frost other favorite bakes like the Red Velvet Bundt Cake, the wonderful Hummingbird Layer Cake, or our decadent Pumpkin Whoopie Pies.

How much frosting? That's up to you! I find that a thick layer is always a good idea. So let your sweet tooth decide.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. 
• Serving: this is a pumpkin cake recipe to eat at room temperature. Maybe barely cold, but not straight from the refrigerator as the pumpkin flavor will not be as good, in my opinion. You can also sprinkle chopped pecans on top of the frosting before serving.
• Pans: there are several pan sizes you can bake this cake on besides the sheet cake pan used for this post. Two 8-inch round cake pans, about 18 pumpkin cupcakes, and an 11x5-inch loaf pan. Adjust them to the occasion or what you're in the mood for.
• Spices: I love the warm fall spices detailed in the ingredients, including cinnamon as the main flavor. But you can use a purchased or homemade pumpkin pie mix, or change the ratio of the spices and include new ones, like ground cloves. Always adjust flavors to your and your family's palate.

Can you freeze this pumpkin cake?

This cake freezes well, ideally without the frosting. I like to wrap it first in plastic wrap and then in aluminum foil. It lasts for at least a month.

If you want to freeze leftovers with frosting, you certainly can; know that the frosting will not be as fluffy as before. But the flavor will still be that of a very delicious pumpkin cake.

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