This Simple Pumpkin Cake is practically foolproof and made start to finish in just 30 minutes of hands-on time! Dry cake is a non-negotiable in our family, so we have tested this dessert in multiple ovens and served it to friends, family, and colleagues to ensure it's an A+ recipe! The batter is made by hand (no-mixer) with Greek yogurt and oil to make it extra soft and moist, then it's topped with an incredible brown butter cream cheese frosting.
Check out the full post for tips, variations, and make ahead or freezer instructions. For more of our fall favorites, visit our Thanksgiving Recipes!
I have made many cakes over the past 25 years and learned exactly what makes them soft, tender, and moist. It's simple tips and techniques that make the biggest difference, and I am sharing them today so you can have success without trial and error!
For your next baking venture, give this Pumpkin Cheesecake or this tasty Pumpkin Coffee Cake a try.
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Why this recipe made the cut
We work hard to only publish recipes that we truly love and know with confidence will turn out well for our readers. Here's why this one checks all the boxes.
- It's actually moist: The combo of pumpkin, yogurt, and oil really win in this recipe.
- Make-ahead friendly: It's actually tastes even better when refrigerated or frozen overnight!
- Low effort, high reward: It's genuinely simple and beginner-friendly. No fancy stacking or special equipment, but really tasty results.
- Low skill decorating: You do not need to know how to decorate a cake to make this one look truly cute!
Ingredients for moist pumpkin cake
If you want this cake to turn out perfectly the first time, these simple (but impactful) considerations about the ingredients are the first place to start. Full quantities can be found in the recipe card below.
- All-purpose flour: This should not be substituted with whole wheat, bread flour, or even cake flour. AP flour provides enough structure to handle the pumpkin, but still stays soft.
- Baking soda: I always suggest making sure this is fresh. It starts losing it's effectiveness far before the expiration date in my experience, so I buy a new box every 3-6 months.
- Spices: One thing that really makes this cake stand out from the rest is the homemade spice blend instead of store-bought pumpkin pie spice. All you need is cinnamon, ground ginger, ground nutmeg, ground cloves, and kosher salt.
- Pumpkin puree: We use Libby's or the generic Kroger brand. Both have been very consistent for us over years of baking. I do not recommend the Walmart generic brand for this use.
- Brown sugar: Use regular (a.k.a. "light brown sugar"). If yours is dry, hard, or clumpy, it's time to get a fresh bag. This will impact the final texture and moisture level.
- Plain Greek yogurt: I often use Fage or Member's Mark (Sam's Club) brand, but it has turned out good with every brand I have tried. I shoot for 2% fat or higher because it will make a moister cake, but I have had success with nonfat as well.
- Oil: Canola oil or avocado oil both work well in this recipe.
- Eggs: If you have the chance to bring them to room temperature, you can, but it is not essential in this recipe.
- Vanilla extract: Adding vanilla is one of the easiest ways to make home-baked goods stand out! You can use any brand you prefer, but I recommend avoiding any that say "imitation" extract, as the flavor is noticeably different.
- Butter: You can start with cold butter because we are going to brown it first.
- Cream cheese: You want to use full-fat brick cream cheese (not the whipped kind).
- Powdered sugar: Also called icing sugar. If yours is clumpy for any reason, sift it first for best results.
Helpful kitchen tools
How to make a simple pumpkin cake
Start by preheating the oven to 350°F degrees. Then spray a metal 9x13 baking pan with baking spray. This is the best way to prevent a cake from sticking! It should have flour as one of the ingredients, and typically the word "baking" is in the name.
In a medium mixing bowl, whisk together all of the dry ingredients, including the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this mixture aside.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, yogurt and oil until it is very smooth.
Then add each egg one at a time, whisking in between each addition until well combined. Lastly, add the vanilla and stir until just combined.
Pour the dry ingredients into the wet ingredients, then stir gently until it's combined and no white streaks or large lumps remain. I typically use my whisk for this, but just stir very gently because the goal is not to whip air into it. You can also use a wooden spoon or rubber spatula for this step.
Pour the batter into the prepared pan, then bake for 30 to 35 minutes. It's done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Another key to a moist cake is to avoid over-baking, so if your oven runs hot check it a few minutes early. Once it's done, set it on a wire rack to cool completely.
To make the frosting, start with brown butter and chill it completely. Then use a stand or hand mixer to whip the cold butter on high speed until it is light and fluffy.
Add the cream cheese and whip again. Lastly, add the powdered sugar and beat (slowly at first, then increasing speed as the sugar incorporates) for a final two minutes.
Use a large offset spatula to spread it on the cooled cake. You can decorate it too if you'd like (some ideas are included below) or serve it as is!
For step-by-step photos of this frosting recipe, check out our Brown Butter Cream Cheese Frosting recipe.
Make ahead and freezer instructions
Make ahead: This cake actually gets more moist if you make it the day before serving, wrap it tightly in plastic wrap, and store overnight in the fridge. Make the frosting fresh before serving for the silkiest texture. Or if you need a fully prepped dessert, you can chill it frosted. Simply plan to pull it out of the fridge 30-90 minutes before serving (depending on the temperature of the room) to allow it to soften.
Freezer: This cake freezes very well! Cool it completely, skip the frosting, then wrap it tightly in a layer of plastic wrap followed by aluminum foil. If wrapped well, it will last in the freezer for 2-3 months. Allow it to thaw completely on the counter for 5-8 hours (keeping it covered). I prefer to make the frosting fresh after it has thawed because it is creamier and give the cake that freshly made look, however it can also be frozen already frosted if necessary.
Variations
- Pumpkin pie spice mix: I will always vouch for the distinguishable difference a homemade mix makes, but this is always a good option to make it a bit simpler.
- Add chocolate chips: Try folding in about 1 cup of chocolate chips to the finished batter.
- Try a different frosting: Try a this Chocolate Fudge Frosting, a light whipped cream cream cheese frosting, a coffee frosting, a brown sugar frosting, or even this Maple Glaze for more of a drizzle.
- Use chocolate ganache instead of frosting: The ganache on this Pumpkin Chocolate Chip Bundt Cake would be delicious!
What baking pan is best for cake?
It is best to use a light-colored, metal baking pan in most baking recipes. We really like the collection of USA brand in our kitchens (not sponsored, just what we actually love). Dark metal pans conduct heat too rapidly, which can lead to burning or overly dark results. Glass pans conduct heat more slowly, which can lead to longer bake times and desserts that are underdone in the center and overdone/too dark on the edges.
FAQs
Because it is topped with cream cheese, this cake should be stored in an airtight container or sealed with plastic wrap in the fridge for 3-5 days.
I don't recommend using homemade pumpkin puree for this recipe because it has more moisture than canned, which will change the final results in both texture and flavor.
There are so many easy options! Our favorite method is to spread or swirl the frosting around with the back of a spoon or an offset spatula (it can be in diagonal lines as pictured or any other simple design). Then sprinkle with cinnamon, chopped pecans, festive Fall sprinkles, or little icing pumpkins.
Tips & tricks
- Start with the frosting: Brown the butter and pop it in the fridge before you start the cake, that way it is ready for you when the cake is done.
- Avoid over-mixing: If you mix the batter too much, it creates a tougher cake.
- Tent it with foil: If the top of the cake is getting a little dark near the end of the baking time, quickly lay a loose layer of foil over the top, being careful not to release much heat or remove it from the oven. No matter the color, it stays moist and is covered with frosting, so this step is optional.
More recipes
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This post was photographed by Rhadonda Sedgwick.
Recipe
Simple Pumpkin Cake Recipe
Equipment
- Stand or hand mixer (for the frosting)
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 (15 oz) can pumpkin puree (We like Libby's or generic Kroger)
- 1 ¾ cups brown sugar gently packed
- ½ cup plain Greek yogurt (2% fat or higher is preferred)
- ½ cup canola or avocado oil
- 4 eggs
- 2 teaspoon vanilla extract
Brown Butter Cream Cheese Frosting
- ½ cup butter softened
- 12 oz cream cheese softened
- 1 teaspoon vanilla
- 4-5 cups powdered sugar
Instructions
- *Optional: To save time later, you can complete step 1 of the frosting now and set it in the fridge to chill while proceeding with the cake batter.
Cake Batter
- Preheat the oven to 350° degrees F. Spray a metal 9x13 baking pan with baking spray (this is not the same as regular non-stick spray; it should have flour as one of the ingredients and is typically includes "baking" in the label).
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.2 cups all-purpose flour, 2 teaspoon baking soda, 1 ¼ teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon kosher salt
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, yogurt and oil until it is very smooth.1 (15 oz) can pumpkin puree , 1 ¾ cups brown sugar, ½ cup plain Greek yogurt, ½ cup canola or avocado oil
- Add each egg one at a time, whisking in between each addition until well combined. Then add the vanilla and stir to combine.4 eggs, 2 teaspoon vanilla extract
- Pour the dry ingredients into the wet ingredients, then stir gently until combined and no white streaks or large lumps remain. (You can use the whisk for this, but be gentle because you don't want to whip air into the batter or overmix it)
- Pour the finished batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Be careful not to overbake. Set the cake on a wire rack and cool completely at room temperature. Meanwhile, make the frosting below.
Brown Butter Cream Cheese Frosting
- In a large skillet or medium pot, melt the butter over medium heat. Continue cooking the butter for 5-8 minutes, stirring often, until the butter is a medium golden brown color. It will sizzle and foam as it cooks. For a full tutorial, see our post How to Brown Butter. Pour the browned butter into the bowl of your stand mixer or large bowl, then place the bowl in the refrigerator until solid. This will take at least 20-30 minutes, but may take longer depending on your fridge.½ cup butter
- Once solid, use a butter knife or plastic utensil to loosen the butter from the sides of the bowl. When I do this, the whole "disc" of butter pops off the bowl.Place the bowl on the stand mixer (or use a hand mixer) with a paddle or whisk attachment. Beat the solid butter on high speed until it is creamy and smooth, pausing to scrape the bowl often. Don't worry - eventually it will whip up nicely!
- Add the cream cheese and beat on high speed until fluffy and smooth.12 oz cream cheese
- Add the vanilla and 4 cups of the powdered sugar. Beat on low speed for 30-60 seconds to allow it to combine without making a mess, then switch to high speed and beat for 2 minutes. If the frosting isn't quite thick enough, add an additional ½ - 1 cup of powdered sugar until the desired consistency is reached.1 teaspoon vanilla, 4-5 cups powdered sugar
- Use a large offset spatula to spread the frosting on the cake. Sprinkle lightly with cinnamon if desired, then serve.
Notes
- Start with the frosting: Brown the butter and pop it in the fridge before you start the cake, that way it is ready for you when the cake is done.
- Avoid over-mixing: If you mix the batter too much, it creates a tougher cake.
- Tent it with foil: If the top of the cake is getting a little dark near the end of the baking time, quickly lay a loose layer of foil over the top, being careful not to release much heat or remove it from the oven. No matter the color, it stays moist and is covered with frosting, so this step is optional.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This recipe is an excellent fall dessert. It's super simple to make and comes out super moist!