Perfectly Spiced Easy Pumpkin Cake Recipe

Fall is here and that means pumpkin, spice cakes, and warm drinks! My easy pumpkin cake recipe is perfectly spiced, quick, and paired with delicious cream cheese buttercream frosting!

Although summer is by far my favourite time of year, fall is a close second! There’s something about the crisp air and plethora of indulgent holiday meals that has me excited for September 1 each year. I grew up eating my mom’s pumpkin loaf, so naturally I had to turn it into a layer cake. Perfectly spiced with cloves, cinnamon, ginger, and pumpkin pie spice, this cake is INSANELY delicious.

Why this is the best pumpkin cake recipe:

• The pumpkin puree lends to an incredibly moist cake
• It uses warm spices like cloves, cinnamon, and ginger to bring you the ultimate fall cake
• The tang of the cream cheese frosting compliments the rich and spiced pumpkin cake layers

How to make this cake:

1. Begin by sifted together all dry ingredients in the bowl of your electric 1. stand mixer. Mix on low to combine.
2. In a separate bowl, whisk together wet ingredients.
3. Pour wet ingredients into dry and mix until just combined.
4. Distribute into three cake 6” pans and bake at 350 degrees F for 35-45 minutes.

If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!

BBBxx

Pssst. If you like this recipe, I think you will love my Chai Cake Recipe and my Chocolate Zucchini Cake Recipe.

Easy Pumpkin Cake Recipe

Moist and perfectly spiced with warm fall spices, this is the best easy pumpkin cake recipe. The batter comes together in under 10 minutes, and the recipe is incredibly easy!

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Dessert

Servings 3 6" Cake layers

Ingredients

  

• 2½ cups All Purpose Flour
• 2 cups Light Brown Sugar
• 2 teaspoon Baking Soda
• ½ teaspoon Baking Powder
• 1 teaspoon Salt
• ½ teaspoon Cloves
• 2 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1 teaspoon Pumpkin Pie Seasoning
• 2 Eggs At room temperature
• ¼ cup Whole Milk At room temperature
• ½ cup Vegetable Oil
• 2 cups Pumpkin Puree
• 2 teaspoon Pure Vanilla Extract

Instructions

 

• Preheat oven to 350 degree F. 
• Grease three 6" cake pans with non stick spray. Place a round parchment paper on the bottom of the pan and spray with non stick spray once again. Set aside. 
• In the bowl of your electric stand mixer with the paddle attachment, sift together flour, brown sugar, baking soda, baking powder, cloves, cinnamon, ginger, and pumpkin pie seasoning. Mix on low to combine. 
• In a separate bowl, combine all wet ingredients: pumpkin puree, milk, oil, vanilla and eggs. Whisk to combine. 
• With your mixer on low, slowly pour wet ingredients into the dry. This should take about 30 seconds. Once it has all been poured in, stop the mixer and scrape down the sides and bottom of the bowl. Mix until just combined. 
• Batter will be thick.
• Distribute batter evenly between three prepared cake pans. 
• Bake at 350 degrees F for 35-45 minutes or until cooked throughout. 

Cream Cheese Frosting

Silky, smooth, and perfectly tangy. I love this cream cheese frosting to top any dessert especially this cake!

Check out this recipe