Pumpkin Cake Recipe
If you’re craving a dessert that is cozy, rich, and bursting with fall flavors, this Pumpkin Cake is an absolute must-make. Moist and tender with the warm spices of pumpkin pie spice, it’s perfectly balanced by a luscious cream cheese frosting and a crunchy, buttery topping that adds a delightful texture contrast. Whether you’re serving it at a holiday gathering or just want a special treat to enjoy with your afternoon coffee, this Pumpkin Cake brings comfort and celebration in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its familiar, wholesome ingredients that come together to create a show-stopping dessert. Each element plays an important role, from the smooth pumpkin puree that provides moisture and flavor, to the blend of spices that give the cake its irresistible autumnal charm.
- Sugar: Sweetens the cake perfectly while helping to create a tender crumb.
- Butter (softened): Adds richness and moisture essential for a soft cake texture.
- Pumpkin puree: The star ingredient that infuses the cake with vibrant color and a subtle sweetness.
- Flour: Provides structure to hold all the flavors together beautifully.
- Sour cream: Enhances moisture and adds a slight tang to balance the sweetness.
- Pure vanilla: Infuses a warm, aromatic note that deepens the flavor complexity.
- Pumpkin pie spice: A cozy blend that brings the cake’s signature spicy warmth.
- Baking powder & baking soda: Work together to give the cake a perfect rise and light texture.
- Salt: Balances flavors and enhances the overall taste.
- Eggs: Bind the ingredients and contribute to the cake’s tender crumb.
- Cream cheese (softened): The key to a silky, tangy frosting that complements the cake.
- Confectioners sugar: Sweetens and thickens the frosting to that perfect spreadable consistency.
- Pecans (toasted and finely chopped): Add a nutty crunch that contrasts beautifully with the soft cake.
- Vanilla wafers: Crumbled to create a flavorful, buttery crunch topping.
- Brown sugar: Gives the topping a deep molasses sweetness.
- Unsalted butter (melted): Binds the crunch topping ingredients together and adds richness.
How to Make Pumpkin Cake
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350 degrees F so it’s nice and warm when you’re ready to bake. Prepare four 9-inch round cake pans by lining them with parchment paper and giving them a light spray of baking spray. This ensures your layers come out smooth and intact without sticking.
Step 2: Make the Crunch Topping
The crunch topping is what takes this Pumpkin Cake from delightful to unforgettable. Melt the butter and pulse your vanilla wafers in a food processor until they become fine crumbs. Do the same with your toasted walnuts, then mix everything in a bowl with brown sugar and melted butter. This mixture gets baked alongside your cake layers, adding a toasty, buttery contrast.
Step 3: Mix the Pumpkin Cake Batter
In a large bowl, beat sugar and softened butter for about five minutes until light and fluffy — this is key for a tender crumb! Next, mix in the pumpkin puree and all remaining ingredients except the eggs until just blended. Finally, add the eggs one at a time and beat on low to medium speed, taking care not to overmix, which helps keep the cake tender.
Step 4: Bake the Cake Layers and Topping
Divide your batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. At the same time, bake your crunch topping in a pie dish. Once baked, allow everything to cool completely before moving on to frosting and assembly.
Step 5: Whip Up the Cream Cheese Frosting
Beat the softened cream cheese and butter until smooth and creamy. Then, on low speed, incorporate confectioners sugar and vanilla extract a little at a time. If the frosting feels too thin, simply add more sugar to achieve the perfect spreadability. Refrigerate it for at least 30 minutes before frosting the cake to help it set nicely.
Step 6: Assemble Your Pumpkin Cake
Place a cardboard cake round on your cake stand and spread a thin layer of frosting to help anchor the first layer. Level each cake layer with a serrated knife and stack them, spreading frosting evenly between layers. Once stacked, cover the entire cake with the remaining frosting, making sure to smooth the sides and top.
Step 7: Add the Final Crunch
Take the cooled crunch topping crumbs and press them gently onto the sides and top edges of the cake. This adds texture and a charming homemade look that will have everyone asking for seconds. Refrigerate the finished cake for 3 to 6 hours before serving to let the flavors meld and the frosting set beautifully.
How to Serve Pumpkin Cake
Garnishes
For an eye-catching final touch, sprinkle roasted pecans or pumpkin seeds over the crunch topping, or even dust a little cinnamon on top. Fresh whipped cream or a drizzle of caramel sauce can also enhance the dessert’s inviting richness.
Side Dishes
This Pumpkin Cake pairs wonderfully with a warm cup of spiced tea or a creamy latte. For a heartier pairing, try serving slices alongside vanilla ice cream or a dollop of cinnamon-spiced yogurt to balance the sweetness.
Creative Ways to Present
Try serving the cake as mini layered parfaits by crumbling cake pieces alternating with frosting in small dessert glasses. Alternatively, cut the cake into petite squares for a beautiful dessert platter at your next gathering—guests will love the crunchy topping highlight.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Cake covered tightly with plastic wrap or stored inside an airtight container in the refrigerator. This will keep it fresh and moist for up to 4 days, allowing you to enjoy its perfect flavors later on.
Freezing
You can freeze the cake layers before frosting by wrapping them well in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling the cake to maintain the best texture.
Reheating
Since this is a frosted cake, it’s best enjoyed chilled or at room temperature. If you prefer a slightly warmer piece, let it come to room temperature before serving rather than reheating it, to keep the frosting’s lovely consistency intact.
FAQs
Can I use canned pumpkin puree for this Pumpkin Cake?
Absolutely! Canned 100% pumpkin puree works perfectly and saves time without compromising flavor or texture.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum for proper structure.
Can I use a different nut for the crunch topping?
Of course! Pecans or walnuts are traditional, but chopped almonds or even hazelnuts would bring a delightful twist.
How long does the Pumpkin Cake last once frosted?
When refrigerated, the frosted cake stays fresh and delicious for up to 4 days.
Can I make this cake in a different sized pan?
Yes, just adjust baking times accordingly. For larger pans, bake slightly longer, and for smaller pans, keep an eye on it and reduce baking time as needed.
Final Thoughts
Making this Pumpkin Cake is like wrapping yourself in a cozy fall blanket made of spices and sweetness. Its tender crumb, creamy frosting, and irresistible crunch topping come together to create a dessert that feels both special and comforting. I truly hope you try this recipe and enjoy every delightful bite as much as I do!
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Pumpkin Cake Recipe
- Total Time: 4 hours (including chilling time)
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
This rich and moist Pumpkin Cake features layers of spiced pumpkin batter topped with a creamy homemade cream cheese frosting and finished with a crunchy pecan and vanilla wafer topping. Perfect for fall celebrations or holiday gatherings, this decadent dessert balances the warm flavors of pumpkin pie spice with the sweetness of vanilla and brown sugar. The crunchy topping adds an irresistible texture contrast to the soft cake and smooth frosting, making it an exceptional treat.
Ingredients
Cake Ingredients
- 1 1/2 cup sugar
- 8 oz butter, softened
- 16 oz pumpkin puree
- 2 1/2 cups all-purpose flour
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
Cream Cheese Frosting
- 24 oz cream cheese, softened to room temperature
- 8 oz butter, softened to room temperature
- 3 cups confectioners’ sugar (add more if needed)
- 1 tablespoon vanilla extract
Crunchy Topping
- 1 cup pecans, toasted and finely chopped
- 1 cup vanilla wafers
- 1 cup brown sugar
- 4 oz unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare four 9-inch round cake pans by lining them with parchment paper and lightly spraying with baking spray; set aside.
- Make Crunch Topping: Melt the butter. In a food processor, pulse the vanilla wafers into fine crumbs and set aside. Pulse toasted pecans to a fine chop and set them aside separately. In a medium bowl, combine the cookie crumbs, chopped pecans, and brown sugar. Stir in the melted butter until well combined. Transfer this mixture to a pie dish and bake alongside the cake layers in the oven for the same duration.
- Prepare Pumpkin Cake Batter: In a large bowl, beat the sugar and softened butter together for about 5 minutes until light and fluffy, scraping the bowl sides occasionally. Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, baking powder, baking soda, and salt. Beat just until all ingredients are blended. Then add the eggs one at a time, beating at low-medium speed until just combined.
- Fill Pans and Bake: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake Layers: Allow the cakes to cool in the pans for about 10 minutes, then invert onto wire racks to cool completely before assembling.
- Make Cream Cheese Frosting: In a large bowl, beat cream cheese and softened butter until smooth and creamy. On low speed, gradually add the confectioners’ sugar and vanilla extract, mixing well. If the frosting is too runny, add more confectioners’ sugar to achieve a spreadable consistency. Refrigerate the frosting for 30 minutes before using.
- Assemble Cake: Place a cake board or cardboard round on a cake stand. Spread about 1/3 cup of frosting on the board to secure the first cake layer. Level each cake layer with a cake leveler or serrated knife. Place the first layer on the stand, spread frosting evenly on top. Repeat layering and frosting with remaining cakes. Cover the entire cake, top and sides, with the remaining frosting.
- Add Crunchy Topping: Crumble the baked topping mixture and press the crumbs onto the edges and top of the frosted cake.
- Chill and Serve: Chill the assembled cake in the refrigerator for 3 to 6 hours to allow the frosting to set before slicing and serving.
Notes
- To toast pecans, spread them evenly on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant.
- Let the cake layers cool completely before frosting to prevent the frosting from melting.
- The crunchy topping adds a delightful texture but can be omitted if desired.
- Use room temperature ingredients for best batter consistency.
- Store leftovers covered in the refrigerator for up to 4 days.
- This cake can also be made into cupcakes using the same batter and frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 470
- Sugar: 38g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: pumpkin cake, pumpkin dessert, cream cheese frosting, fall dessert, holiday cake, spiced pumpkin cake, crunchy topping
