This straightforward pumpkin cake for a crowd is bound to grow to be your new favourite pumpkin cake recipe! Moist, loaded with pumpkin taste because of pumpkin puree and pumpkin pie spice, and topped with cream cheese icing, it’s merely divine!

Pumpkin Cake Recipe

It wouldn’t be October with out pumpkin cake! Up to now I’ve shared pumpkin carrot cake, pumpkin cupcakes, pumpkin espresso cake, and even pumpkin cheesecake! However unusually… no traditional pumpkin cake. Like, how is that even doable?!

Clearly this was a difficulty I wanted to treatment instantly! Which is the place this traditional pumpkin cake recipe is available in. It’s pure pumpkin yumminess, and it’s good for Thanksgiving, Halloween events, and even Christmas!

One of many issues I like most about it? It’s really easy!

You don’t even want a stand mixer for the cake batter! All of it comes collectively in a single massive bowl. It’s so simple as combining the dry substances with the moist substances, and scraping the batter into the ready pan. Sure, I stated pan. As a result of this cake is baked in a single massive pan…can I get an amen to not needing to prep a number of cake pans?. Baking instances range right here, relying in your oven and the pan you employ, however it’s normally executed round half-hour. Or when a toothpick inserted into the middle of the cake comes out clear.

I’ve extra suggestions and methods for you under, however if you happen to’re dying to get baking, I completely perceive if you happen to skip my writing and run to preheat your oven to 350. No laborious emotions *wink.

Pumpkin Cake Components

  • All-Goal Flour: I don’t advocate subbing another flour!
  • Spices: cinnamon, floor ginger, all-spice, floor nutmeg, cloves, salt, and black pepper (only a pinch) give this cake tons of cozy taste.
  • Rising brokers: The mixture of flour, baking powder, and baking soda creates a wonderfully textured cake that’s mild, ethereal, and scrumptious.
  • Eggs: Be sure you use massive eggs, and produce them to room temperature earlier than use. On the eggs one by one to allow them to correctly incorporate into the batter.
  • Oil: Vegetable oil, canola oil, or refined melted coconut oil will all work right here. Technically, I feel even a gentle olive oil can be okay. Though it will definitely alter the general style of the cake a bit.
  • Bitter Cream: Be sure you use full-fat bitter cream, and produce it to room temperature earlier than use! Should you can not discover bitter cream, the most effective substitute goes to be plain full-fat Greek yogurt.
  • Molasses: Use the common selection; I don’t advocate utilizing the blackstrap selection.
  • Vanilla Extract: As at all times, I counsel pure actual vanilla. Imitation vanilla will not be advocate.
  • Brown Sugar: Should you’re not weighing your brown sugar, make sure you actually pack it into the measuring cup.
  • Pumpkin: Be sure you use a pure pumpkin puree and never pumpkin pie combine!

You’ll additionally want milk, confectioners sugar, cream cheese, and butter to make the frosting. I like so as to add a splash of cinnamon in there, which is why you’ll discover my truffles frosting is simply ever so barely orange. However that’s completely choices! Should you’re a purist, be at liberty to omit the cinnamon utterly.

Irrespective of the way you make the frosting, make sure you let the cake cool utterly earlier than frosting it! This normally takes about 1 hour, however can take extra. So plan forward time sensible.

Extra Pumpkin Recipes:

Pumpkin Cake for a Crowd

Ashley Manila

This straightforward pumpkin cake for a crowd is bound to grow to be your new favourite pumpkin cake recipe! Moist, loaded with pumpkin taste because of pumpkin puree and pumpkin pie spice, and topped with cream cheese icing, it is merely divine!

Prep Time 15 minutes

Cook dinner Time 35 minutes

cooling time 1 hr 30 minutes

Course Dessert

Delicacies Cake


For the Pumpkin Cake:

  • 2 and 1/2 cups (300g) all-purpose flour
  • 3 teaspoons floor cinnamon
  • 2 teaspoons floor ginger
  • 1/2 teaspoon floor allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon floor nutmeg
  • 1/4 teaspoon floor cloves
  • 1/8 teaspoon black pepper
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 4 massive eggs room temperature
  • 1 cup (227ml) oil vegetable, canola, or refined melted coconut all work high quality
  • 2/3 cup (151g) full-fat bitter cream room temperature
  • 2 Tablespoons (28ml) orange juice
  • 2 Tablespoons (40ml) molasses
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (319g) mild brown sugar packed
  • 1 15 ounce can pumpkin puree

For the Cream Cheese Frosting:

  • 1 cup (227g) full-fat cream cheese room temperature
  • 1/2 cup (113g) unsalted butter room temperature
  • 3 cups (342g) confectioners’ sugar sifted, extra if wanted
  • 1/2 teaspoon vanilla extract
  • 1 and 1/2 Tablespoons (21ml) complete milk room temperature
  • 1/2 teaspoon floor cinnamon non-obligatory


For the Pumpkin Cake:

  • Preheat the oven to 350 levels (F). Line a 9×13-inch metallic baking pan with parchment paper, permitting two of the perimeters to overlap.

  • Spray the parchment paper, and any uncovered pan, with nonstick baking spray. Put aside. (Be aware: if you happen to use a glass or ceramic baking pan/dish, you might want to extend the bake time). 

  • In a big bowl, whisk the flour, the entire spices, the baking powder, and baking soda collectively till nicely mixed. Put aside. 

  • In a separate massive bowl, whisk the eggs for about 30 seconds, or till nicely mixed. Add within the oil, bitter cream, orange juice, molasses, vanilla, brown sugar, and pumpkin and beat till very easy.

  • Utilizing a rubber spatula, fold in half of the flour combination, stirring simply till easy and utterly mixed. Fold within the remaining flour combination, once more mixing simply till mixed. Don’t over combine. 

  • Scrape the batter into the ready pan. Bake for 30 to 35 minutes, or till a toothpick inserted within the heart of the cake comes out clear. 

  • Place the pan on a cooling rack and funky utterly earlier than eradicating the cake from the pan.  

  • As soon as cool, unfold cream cheese frosting on high, slice, and serve!

For the Cream Cheese Frosting:

  • Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld electrical mixer, beat the cream cheese and butter on medium-speed till utterly easy. 

  • Scale back the pace to low and steadily add within the confectioners’ sugar, beating till the entire sugar is totally mixed.

  • Add within the vanilla, salt milk, and cinnamon (if utilizing) and beat easy. As soon as the entire substances have been included, improve the pace to medium-high and beat for a minute, or till very fluffy. 

  • Unfold the frosting on high of the cake. Slice and serve!

Key phrase pumpkin, cake, pumpkin cake, pumpkin sheet cake

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