Moist Pumpkin Cake with Cream Cheese Frosting

If you’re craving a dessert that embodies all the cozy, warm flavors of fall with a tender, melt-in-your-mouth texture, you can’t go wrong with this Moist Pumpkin Cake with Cream Cheese Frosting. It balances the rich spices of cinnamon, nutmeg, and cloves with a luscious pumpkin puree base, all topped with a dreamy, velvety cream cheese frosting. Every bite is a delightful combination of moist cake and just the right amount of sweetness, making it a perfect centerpiece for any gathering or a comforting treat on a chilly day.

Ingredients You’ll Need

This recipe relies on simple ingredients that work together in harmony to create both the perfect texture and outstanding flavor. Each component is thoughtfully chosen to contribute moisture, spice, sweetness, or that irresistible creamy topping that brings everything together.

• All-purpose flour (2 cups, sifted): Provides structure and a light crumb when sifted.
• Baking powder (1 1/2 teaspoons): Helps the cake rise beautifully and keep it fluffy.
• Baking soda (1 teaspoon): Adds lift and tenderness to balance the acidity of pumpkin.
• Salt (1/2 teaspoon): Enhances all the flavors and keeps sweet notes in check.
• Ground cinnamon (1 1/2 teaspoons): Infuses warm spice vibes that make this cake unmistakably autumnal.
• Ground nutmeg (1/2 teaspoon): Adds a cozy depth alongside cinnamon.
• Ground cloves (1/4 teaspoon): Just a pinch for complexity and balance.
• Granulated sugar (1 cup): Sweetens the cake without overpowering.
• Brown sugar (1/2 cup, packed): Brings a subtle caramel note and extra moisture.
• Vegetable oil (1 cup): The secret to keeping the cake irresistibly moist.
• Large eggs (4, room temperature): Bind ingredients and help the batter rise smoothly.
• Pumpkin puree (1 1/2 cups): The star ingredient, adding flavor, moisture, and gorgeous color.
• Vanilla extract (1 teaspoon): A touch of richness that ties the flavors beautifully together.
• Cream cheese (8 oz, softened): For the luscious frosting that perfectly balances sweetness.
• Unsalted butter (1/2 cup, softened): Adds richness and silkiness to the frosting.
• Powdered sugar (3 cups, sifted): Creates the smooth, sweet finish on top without lumps.
• Vanilla extract (1 teaspoon, for frosting): Enhances the frosting’s flavor complexity.
• Pinch of salt: Cuts through the frosting’s sweetness and amplifies flavor.

How to Make Moist Pumpkin Cake with Cream Cheese Frosting

Step 1: Preheat and Prep

First things first, preheat your oven to 350°F (175°C). Prepare your 9×13-inch baking pan by greasing it and dusting lightly with flour to keep the cake from sticking. If you prefer, line it with parchment paper for an even easier cleanup. This simple prep step ensures your Moist Pumpkin Cake with Cream Cheese Frosting will come out in one perfect piece, ready for frosting.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Taking the time to sift your flour avoids any lumps and results in a tender crumb that’s just right. The spices will give this cake its signature warmth, so make sure everything is evenly distributed before moving on.

Step 3: Beat the Wet Ingredients

Using a large bowl and an electric mixer, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture looks smooth and glossy. Add the eggs one at a time, mixing thoroughly after each addition. Next, blend in the pumpkin puree and vanilla extract. Scraping down the sides of your bowl as you go will make sure all the ingredients are fully incorporated, the foundation for that perfectly moist pumpkin cake texture.

Step 4: Combine and Bake

Gradually add your dry ingredients to the wet mixture, stirring gently just until combined. A word of advice: don’t overmix, as it can make the cake dense or tough—something you definitely want to avoid with this cake. Pour the batter into your prepared pan and bake for about 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Step 5: Make the Cream Cheese Frosting

While the cake cools completely, make the frosting by beating together the softened cream cheese and butter until light and fluffy. Slowly add the sifted powdered sugar, vanilla extract, and a pinch of salt. Keep mixing until you get a creamy, smooth frosting that spreads easily. This frosting is truly the crown jewel of the Moist Pumpkin Cake with Cream Cheese Frosting, elevating every bite with its tangy sweetness and silky texture.

Step 6: Frost and Serve

Once the cake has cooled fully (patience is key to avoid melting your frosting), spread the cream cheese frosting evenly over the top. For a beautiful, rustic appearance, use a spatula to create gentle swirls. Slice up your Moist Pumpkin Cake with Cream Cheese Frosting, serve with a warm smile, and prepare for compliments aplenty!

How to Serve Moist Pumpkin Cake with Cream Cheese Frosting

Garnishes

Adding a little garnish can turn your Moist Pumpkin Cake with Cream Cheese Frosting into a showstopper. Consider a sprinkle of finely chopped toasted pecans for crunch or a light dusting of cinnamon powder to echo the spices inside. A few edible flowers or candied pumpkin seeds can also bring a festive vibe that’s perfect for your fall celebrations.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side to balance the rich cream cheese frosting. For drinks, a hot cup of chai tea or freshly brewed coffee enhances the spiced pumpkin flavors perfectly. Even a glass of spiced apple cider adds an extra seasonal touch that’s sure to warm your guests.

Creative Ways to Present

If you want to impress, try serving your Moist Pumpkin Cake with Cream Cheese Frosting as mini cupcakes topped with the frosting piped in pretty swirls. Alternatively, cut the cake into squares and layer it with additional frosting and pumpkin pie spice for a trifle-style dessert that’s rich and decadent. Either way, this cake is versatile enough to shine at casual family dinners or fancy holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Moist Pumpkin Cake with Cream Cheese Frosting tightly covered in the refrigerator to maintain freshness and prevent the frosting from drying out. It stays delicious for up to 4 days, making it a great make-ahead dessert for busy weeks or upcoming celebrations.

Freezing

If you want to enjoy this cake later, freeze it either as a whole unfrosted cake or as individual slices wrapped tightly in plastic wrap followed by aluminum foil. The frosting is best added after thawing to keep its perfect creamy texture. Frozen cake can last up to two months without losing quality.

Reheating

When you’re ready to serve frozen cake slices, let them thaw in the refrigerator overnight. If you want a warm treat, gently reheat slices in the microwave for about 10-15 seconds—be careful not to overheat or the cream cheese frosting might melt too much. Enjoy a cozy, comforting bite every time!

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added spices and sweeteners that can throw off the flavor and texture of your Moist Pumpkin Cake with Cream Cheese Frosting.

How do I know when the cake is fully baked?

Insert a toothpick in the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is done. Baking times can vary slightly depending on your oven, so keep an eye toward the end of baking.

Can I substitute butter for the vegetable oil in the recipe?

While you can, using oil helps keep the cake moist and tender. Butter might make it a bit denser or drier, so if you prefer butter, try melting it and combining it with a bit of oil for the best results.

How long should I let the cake cool before frosting?

Allow the cake to cool completely—about 1 to 2 hours—so the cream cheese frosting doesn’t melt and slide off. Patience here ensures a smooth and beautiful finish on your Moist Pumpkin Cake with Cream Cheese Frosting.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture might vary slightly, but the pumpkin flavors and frosting will still shine.

Final Thoughts

This Moist Pumpkin Cake with Cream Cheese Frosting is one of those desserts that feels like a warm hug on a plate—rich with the comforting spices of fall and finished with that irresistibly smooth frosting. Whether you’re baking it for a holiday, a special occasion, or just because, it’s sure to win hearts and become a beloved classic in your kitchen. Grab your ingredients, roll up your sleeves, and enjoy the delightful journey to pumpkin cake perfection!

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