Pumpkin Spice Cake
This pumpkin spice cake is rich, moist, and warmly spiced—perfect for fall baking. Topped with fluffy cream cheese frosting, it's easy and crowd-pleasing. Great for beginner bakers!
Ingredients
Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola or vegetable oil
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Frosting
- 6 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups confectioners’ sugar
- ½ tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with foil and spray with cooking spray.
- In a large bowl, whisk together eggs, sugar, pumpkin puree, oil, pumpkin pie spice, and vanilla until smooth.
- Add flour, baking powder, baking soda, and salt. Stir gently until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean or with moist crumbs.
- Let cake cool completely in the pan before frosting.
- In a bowl, beat cream cheese, butter, confectioners’ sugar, vanilla, and salt until smooth and fluffy.
- Spread frosting evenly over cooled cake, slice, and enjoy your pumpkin spice cake.
Notes
Let the cake cool fully before frosting to avoid melting. For a twist, add chopped pecans to the batter. This pumpkin spice cake keeps well refrigerated for days.
Nutrition (estimated per serving)Calories: 325
- Fat: 16g
- Carbohydrates: 42g
- Sugar: 29g
- Protein: 3g