Pumpkin Cake

I wasn’t planning on baking anything special that day. It just sort of happened. I had some pumpkin puree sitting around, and the kitchen felt too quiet.

So I pulled out a mixing bowl, grabbed some spices, and before I knew it, I was making this pumpkin cake.

The batter was thick, smooth, and smelled warm the second I stirred everything together.

As it baked, the scent wrapped around the kitchen—sweet, soft, and a little bit cozy. No rush, no noise, just that slow, steady smell that makes everything feel calm.

Once it cooled, I slathered on a creamy frosting that was rich but not too sweet. A handful of chopped nuts on top gave it just enough crunch to keep it interesting.

I sliced into it and couldn’t stop smiling. Soft, moist layers with just the right hint of spice… it was simple, but it felt like a small reward.

This cake didn’t need a special reason to exist. I baked it just because I felt like it—and honestly, that’s what made it taste even better.

Pumpkin Cake Recipe (Soft, Moist & Fluffy With Creamy Frosting & Nut Crunch)

Ingredients

For the Pumpkin Cake Layers:

2 cups all-purpose flour (sifted)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup vegetable oil
1 cup granulated sugar
½ cup light brown sugar (packed)
4 large eggs (at room temperature)
1 ½ cups pure pumpkin puree (unsweetened)
2 teaspoons vanilla extract

For the Creamy Frosting:

1 cup unsalted butter (softened to room temperature)
8 oz cream cheese (softened to room temperature)
4 cups powdered sugar (sifted)
1 tablespoon vanilla extract

For Topping:

½ cup finely chopped roasted nuts (such as almonds or pecans)

Instructions

Preheat your oven to 175°C (350°F). Lightly grease and line two 8-inch round cake pans with parchment paper at the base for easy release.
In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
In another large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract, mixing until smooth.
Gradually add the dry ingredients into the wet mixture. Stir gently with a spatula or use a mixer on low speed just until everything is combined and no dry flour remains. Do not overmix.
Evenly divide the batter between the prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to wire racks to cool fully before frosting.

Make the Frosting:

In a large mixing bowl, beat the softened butter and cream cheese together until fluffy and smooth (about 3-4 minutes on medium-high speed).
Gradually add the powdered sugar, about 1 cup at a time, beating on low speed until incorporated. Increase the speed to medium-high and beat until light and creamy.
Mix in the vanilla extract and continue beating until the frosting is silky and spreadable.

Assemble the Cake:

Place one cooled cake layer on your serving plate or cake stand.
Spread a thick, even layer of frosting on top, ensuring it covers edge to edge.
Sprinkle a small handful of chopped nuts over the frosting for added texture in the middle layer.
Carefully place the second cake layer on top.
Frost the top and sides of the cake generously with the remaining frosting, smoothing it out with a spatula.
Decorate the top with piped swirls of frosting if desired and sprinkle the remaining chopped nuts over the top for a beautiful finish.

Final Notes:

This cake turns out perfectly soft, moist, and fluffy, with rich pumpkin flavor balanced by creamy frosting and a subtle nutty crunch.
Let the assembled cake chill for 30 minutes before slicing for clean, sharp layers like in the image.
Keeps well in the fridge for up to 4 days; bring to room temperature before serving.

How Do I Make Pumpkin Cake Moist And Soft?

If your pumpkin cake feels dry or rough, these tips will help make it soft and moist:

Use oil instead of butter: Oil keeps the cake moist for longer and makes it softer.
Don’t overmix the batter: Stir the batter only until everything is combined. Overmixing makes it dense and dry.
Add enough pumpkin puree: Pumpkin puree naturally adds moisture and keeps the cake tender.
Use brown sugar along with white sugar: Brown sugar keeps the cake soft because it has more moisture.
Bake at the right temperature: A lower, steady temperature like 175°C (350°F) helps avoid dry edges.
Check doneness on time: Remove the cake from the oven as soon as a toothpick comes out clean; overbaking makes it dry.
Cool the cake properly: Let it cool fully before slicing, or it may feel dry when hot.

How Can I Make Pumpkin Cake Without Baking Powder?

If you don’t have baking powder, you can still make a fluffy pumpkin cake by using these tricks:

Use baking soda with an acid: Mix ½ teaspoon baking soda with 1 tablespoon lemon juice or vinegar for each teaspoon of baking powder you need.
Whip the eggs well: Beat the eggs until fluffy before adding them to the batter for extra lift.
Don’t overmix the batter: Stir gently to keep air inside the batter.
Let the batter rest: Rest the batter for about 10 minutes before baking to help it rise better.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin For Pumpkin Cake?

Yes, you can easily use fresh pumpkin instead of canned pumpkin. Here’s how to do it right:

Roast or steam the pumpkin: Cook fresh pumpkin until soft, then mash it well.
Drain extra water: Fresh pumpkin has more water than canned, so place it in a fine mesh strainer and press out extra liquid.
Blend for smoothness: Puree the cooked pumpkin until very smooth for an even cake texture.
Measure correctly: Use the same amount of fresh puree as the recipe says for canned pumpkin.

Why Is My Pumpkin Cake Too Dense Or Heavy?

A dense pumpkin cake often means something went wrong during mixing or baking. Here’s what to check:

Too much flour: Always spoon flour into the measuring cup and level it off to avoid using too much.
Overmixing: Stirring the batter too much knocks out the air, making the cake heavy.
Old baking soda or baking powder: Make sure your leavening agents are fresh and active.
Too much pumpkin: Using too much puree makes the cake heavy; always follow the recipe amounts.
Not enough eggs: Eggs help lighten the cake, so missing them can make it dense.

Can I Make Pumpkin Cake Without Eggs?

Yes, you can bake pumpkin cake without eggs. Here are some simple substitutes:

Unsweetened applesauce: Use ¼ cup applesauce for each egg.
Mashed ripe banana: Use ¼ cup mashed banana per egg.
Yogurt or buttermilk: Use ¼ cup per egg to keep the cake moist.
Vinegar and baking soda mix: Combine 1 tablespoon vinegar with ½ teaspoon baking soda per egg.

How Do I Prevent Pumpkin Cake From Sinking In The Middle?

Sinking cakes are frustrating, but these simple tips help avoid that:

Don’t open the oven door early: Wait until the cake is nearly done before opening the oven.
Measure ingredients correctly: Too much liquid or too little flour can cause sinking.
Don’t overmix: Stir gently to keep the structure strong.
Bake fully: Make sure the cake is fully baked; underbaking makes it collapse.
Use the correct pan size: A smaller or deeper pan may cause the cake to sink.

Why Does My Pumpkin Cake Crack On Top?

Cracks on top happen sometimes, but these simple tricks help stop them:

Bake at a steady, lower temperature: High heat makes the outside cook too fast and crack.
Don’t overmix: Overmixing makes the batter too tight, causing cracks.
Use the right pan: A dark pan heats faster, so use a light-colored pan for even baking.
Check oven heat: An oven thermometer ensures your oven isn’t hotter than it should be.

Can I Make Pumpkin Cake Gluten-Free?

Yes, you can easily make gluten-free pumpkin cake by swapping out the flour. Here’s how to do it right:

Use a gluten-free flour blend: Choose a 1-to-1 gluten-free baking flour that already has xanthan gum or binding agents.
Don’t skip resting the batter: Let the batter sit for 15 minutes to help the flour absorb moisture better.
Mix gently: Overmixing can make gluten-free cakes gummy or tough.
Check doneness carefully: Gluten-free cakes sometimes bake faster or slower; test with a toothpick.

Can I Replace Oil With Butter In Pumpkin Cake?

Yes, you can swap oil with butter, but the cake texture will change slightly. Here’s what to know:

Melt the butter fully: Use melted butter to match the liquid texture of oil.
Use equal amounts: Replace oil with the same amount of melted butter.
Expect a denser texture: Butter adds more flavor but makes the cake slightly heavier.
Watch baking time: Cakes with butter may bake a little faster or slower, so keep checking.

How Do I Store Pumpkin Cake To Keep It Fresh?

Pumpkin cake stays soft and fresh with proper storage. Here’s how to do it right:

Cool fully before storing: Warm cake creates moisture inside the container.
Wrap tightly: Use plastic wrap or airtight containers to prevent dryness.
Store at room temperature for short term: Keep for up to 2 days at room temperature.
Refrigerate for longer storage: For up to 5 days, refrigerate the cake; bring to room temperature before serving.

Can I Freeze Pumpkin Cake After Baking?

Yes, you can freeze pumpkin cake easily and safely. Follow these easy steps:

Cool the cake completely: Never freeze warm cake, or it will get soggy.
Wrap tightly: Use two layers—first with plastic wrap, then with foil for best protection.
Freeze whole or sliced: You can freeze the entire cake or freeze individual slices for easier use later.
Label and date it: Cakes stay good for up to 2 months in the freezer.
Thaw properly: Defrost in the fridge overnight before serving.