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Pumpkin Spice Cake with Cinnamon Frosting

This pumpkin spice cake is a moist, tender baked dessert infused with warm spices and pureed pumpkin, creating a rich orange hue and soft crumb. Topped with a silky cinnamon frosting, it features a combination of caramelized edges and a spiced, fluffy interior that evokes cozy autumnal flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup unsweetened pumpkin puree
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup powdered sugar confectioners' sugar
  • 1 stick unsalted butter butter softened
  • 1 teaspoon ground cinnamon cinnamon (for frosting)

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer
  • Cake pan
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
  2. In a large mixing bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg until well combined. This creates a flavorful dry base for your cake.
    1 cup granulated sugar
  3. In a separate bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is smooth and slightly fluffy, about 2 minutes.
    1 cup granulated sugar
  4. Add the pumpkin puree and vegetable oil to the eggs and sugars, mixing until the batter is evenly incorporated and smooth.
    1 cup granulated sugar
  5. Gradually fold the dry ingredients into the wet mixture using a spatula, just until combined. Don’t overmix; this keeps the cake tender and moist.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap it gently on the counter to remove air bubbles.
  7. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. In a mixing bowl, beat the softened butter with the confectioners' sugar and ground cinnamon until the frosting is creamy and fluffy.
    1 cup granulated sugar
  9. Spread the cinnamon frosting evenly over the cooled cake using a spatula or butter knife, creating a silky swirl across the surface.
    1 cup granulated sugar
  10. Allow the frosting to set for about 15 minutes so it firms up slightly before slicing. Serve slices that reveal the moist crumb with a warm cinnamon aroma.

Notes

Ensure not to overmix the batter to keep the cake light and moist. For a more intense cinnamon flavor, sprinkle a little extra cinnamon on the frosting before serving.