Autumn is at an end and we’re trending into winter. We’ve had snow on the ground two or three times already, though nothing has stuck around more than a couple days. Still, that means it’s almost time for all the Christmas pepperminty goodness, so it’s time to wrap up the pumpkin recipes for the year. (In case you missed it, I spent some time figuring out the ideal Pumpkin Spice Syrup for lattes, and I made a Spiced Pumpkin Bread, too.
That pumpkin bread is fairly similar to this cake, except it’s, well, a bread. It’s more along the lines of a banana bread or a zucchini bread. This pumpkin cake is a cake, so it’s lighter, fluffier, and perfect with some icing.
I made this recipe for the first time a handful of years ago. A couple of our local friends (at the time) were hosting a holiday gathering, and of course we were invited. I loved to bake up treats even back then, so I whipped this up. It was a hit!
Even the people I know who don’t much care for pumpkin agreed that this cake is tasty. The pumpkin is there, but it’s not overpowering; instead, it’s more of a cinnamon/spice flavor. Speaking of, if you click through to that Pumpkin Spice Syrup link, you can find my recipe for a pumpkin spice mix. I don’t use it for this recipe, but you can, if you want a more potent spiced cake.
The best part about this recipe is how easy it is to make. It’s a very simple cake batter, it bakes easily, and it’s ready to go before you know it. Plus, it’s flexible. This time, I made it in a springform pan. It’s thicker and takes longer to cook this way, so if you want a thinner and faster-baking version, put it in a 8×11 baking dish.
Before I get to the recipe, I’ll make a note about the frosting. I like to use a cream cheese icing for this cake, similar to a carrot cake. I’m VERY picky with my cream cheese frosting; I like a balance between sweetness and cream cheese taste. So, my version is tailored specifically to my preferences. You can, of course, add or remove a bit of sugar to adjust to your liking.
Spiced & Iced Pumpkin Cake
- Stand Mixer
- Springform Pan
- Rubber Spatula
- Icing Spreader
- Mixing Bowl
For the Cake
- 2 Cups Flour
- ½ Tsp Salt
- 2 Tsp Cinnamon
- ½ Tsp Nutmeg
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 4 Eggs Lightly beaten
- 2 Cups Sugar
- 1 Cup Vegetable Oil
- 1 Can Pumpkin Puree 15 ounces
For the Frosting
- 5 Ounces Cream Cheese
- 3 Cups Powdered Sugar
- 1 Tbsp Milk
- 1 Tsp Vanilla Extract
- Cinnamon For sprinkling on top
Making the Cake
- Preheat oven to 350°F.
- Butter your cake pan, and then coat with flour, so the cake comes free later.
- In a mixing bowl, combine the flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Stir or whisk to combine.
- In your mixer's bowl, combine the lightly beaten eggs, sugar, oil, and pumpkin puree. Start mixing on medium speed to combine.
- Start slowly adding the dry ingredients to the mixer, a little at a time, combining until it's all a smooth batter.
- Pour the batter into your cake pan of choice.
- Bake for 45-60 minutes. If you're using a shallower pan, 35 minutes might be enough. Bake until a toothpick, inserted into the center, comes out clean.
- Set aside to cool for icing.
Making the Frosting
- In the stand mixer, beat the cream cheese on low speed until it's smooth.
- Continue beating and add in the milk to mix.
- Start adding the powdered sugar, a little at a time, until it's all mixed in and combined.
- Add in the vanilla and finish mixing.
- Ice your cake however you please. I coated the outside and added a layer on top. You can cut the cake in half and make it layers, or leave the sides bare, or whatever you want. Note that if your cake domes up like mine usually do, you may want to slice the top flat, but it's not necessary.
- Sprinkle the top lightly with cinnamon for that final touch.