This is the absolute best pumpkin cake recipe I've ever eaten. It's moist with a beautiful crumb, amazing texture, and the perfect amount of fall spices. This pumpkin spice cake with cream cheese frosting is easy to make with simple ingredients, and will become your favorite fall dessert!
In a medium bowl, mix together flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.
In a large bowl, whisk together pumpkin, melted butter, sour cream, whole milk, eggs and vanilla until mixture is smooth.
Add granulated sugar and brown sugar and whisk until dissolved and there are no lumps.
Add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
Pour batter into prepared pan.
Bake in preheated oven for 30 minutes or until the top is lightly browned and puffed and a toothpick comes out clean.
Let the cake cool to room temperature.
Make the frosting:
While the cake is cooling, make the cream cheese frosting.
Beat together butter and cream cheese until smooth.
Add vanilla and 2 cups of powdered sugar and beat (starting on low speed and increasing to medium-high) until smooth.
Add remaining 1 cup of powdered sugar and beat until mixture is smooth and spreadable. You may need to pause and scrape down the sides and beat it again to incorporate all the powdered sugar.
Putting it together:
When the cake is cooled, spread frosting evenly over the top.
Chill for at least 3 hours, or overnight. Then serve cold or at room temperature.
Pumpkin Puree. I use canned pumpkin puree, but homemade puree works great.
Salted Butter. unsalted butter can be used.
Sour cream. I recommend full-fat sour cream for the richest taste and best texture, however low fat can be used, or plain Greek yogurt.
Whole milk. You can substitute half and half if necessary, and you could use 2% milk, but nothing lower in fat content.
Egg. I have not made this recipe with an egg substitute, so if you do let me know in the comments below!
Granulated sugar. I usually use organic cane sugar, but regular granulated sugar works great.
Brown Sugar. If you like a little bolder, molasses taste then you can use dark brown sugar.
All-purpose flour. I recommend using an unbleached, all-purpose flour to make this pumpkin spice cake.
Cinnamon. Choose your favorite ground cinnamon. The higher the quality, the better it will taste!
Pumpkin Pie Spice. If you'd like to make your own pumpkin pie spice, follow the recipe below and use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
Homemade Pumpkin Pie Spice (1 TBS)
Stir the following spices together and use 1 tsp of this in this pumpkin chocolate chip cookie recipe in place of the pumpkin pie spice.
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
Store any leftover pumpkin cake in an airtight container in the refrigerator for up to 1 week.
If you'd like to freeze this pumpkin cake, I recommend flash-freezing it so the frosting is hard before you try to put a lid over it or cover it with plastic wrap and tin foil. You can freeze a whole, baked cake or in individual slices for up to 2 months.