A moist pumpkin cake recipe is something everyone should have on hand. This pumpkin cake is called the "best" because it is that good! Pumpkin puree, warm fall spices, and lots of butter make this the most delicious Fall cake. Although this easy cake is definitely a Fall-type dessert, I can eat it all year long.
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After testing many recipes, I really feel this is the best recipe for pumpkin cake and the one my family makes every year! It is 100 percent reader approved and kid approved and I know you will love it too.
This pumpkin cake recipe has no cream cheese frosting because it is so moist and delicious (like a pumpkin pie) and it does not need it. That is because this cake is made with butter which makes it nice and rich.
It is easy to make too which I really love! You only need two bowls and a few minutes to make this Fall cake.
This cake also has a special step that I added which makes all the difference in the richness of the cake which I talk about below and in the recipe.
Let me show you how easy it is to make!
What You'll Need
- canned pumpkin (pumpkin puree): not pumpkin pie filling but plain canned pumpkin which has no pumpkin pie spice in it. We use canned pumpkin for this pumpkin cake so it is really easy. You can also use fresh pumpkin if that is what you have on hand.
- whole milk: the milk helps keep the cake moist. You will see why below!
- granulated sugar: This sweetens the cake beautifully.
- all-purpose flour: The base for the this cake batter.
- cinnamon: My preference is to use just cinnamon in this recipe but if you want more Fall flavor, go ahead and some cloves, ground ginger or nutmeg.
- butter. I like to use unsalted butter. This is the rich buttery flavor.
- baking powder: This gives rise to the cake.
- kosher salt: Adding a little salt to sweets helps wake up the flavors.
- vanilla extract: For added taste.
- eggs: Acts as a binder and adds texture.
The ingredient list may seem long but it is actually very easy and manageable, I promise! It is also completely worth all the effort because this pumpkin cake is that good.
There is a secret last step (don't worry it is easy) that really makes this pumpkin cake moist which I will talk about later!
How to make this easy pumpkin cake
The steps are very simple. Here they are (full recipe below)
- Prepare the cake pan: The first thing I do is butter the entire inside of the pan (sides and bottom). This is the glue that will hold your parchment paper in the next step. Now cut two pieces of parchment paper: one that will sit inside the pan lengthwise and the other widthwise. To figure out the size to cut I just place my baking pan on top of the parchment paper and make a cut mark in the paper just to the inside of where the cake pan sits on it. After I have my strips of parchment placed inside the cake pan in both directions, I butter or grease the tops of that.
- Mix: In a large bowl add your dry ingredients and mix. Grab a separate bowl and add your wet ingredients (except the milk).
- Combine: Now combine the wet and dry ingredients with a mixer.
- Warm milk: Whisk in your warm milk and mix until combined. This is the key to having a moist cake!
- Bake: Pour batter into a prepared baking pan and bake.
That special step that I mentioned earlier is adding warm milk after you have mixed your wet and dry ingredients. It really makes for the most deliciously moist pumpkin cake.
This easy step makes all the difference in making that cake moist.
The difference between these two is the canned pumpkin pie filling is full of its own spices which we do not want. This will also have some sort of sweetener in too.
The plain canned pumpkin is just the pumpkin and nothing else. This is always the one you want to bake with since you can control all of the ingredients.
I love time savers in the kitchen but here is not one of those times to do that with the wrong canned pumpkin.
Pumpkin puree and canned pumpkin are the same. Both are 100 percent pumpkin with no other ingredients added.
You will need about 2 cups of pumpkin puree to equal one 15-ounce can of pumpkin.
- Refrigerating pumpkin cake: Anytime you are working with moist cakes like this one, you will want to refrigerate them to keep them fresh. I will leave this out on the counter on the day I baked it but then I place it in the refrigerator after that.
- Freezing pumpkin cake: Pumpkin cake is wonderful for the freezer. To freeze the pumpkin cake, allow it to cool then wrap it in parchment paper then in plastic wrap to cover all of the cake. Place the wrapped cake in a freezer-proof plastic freezer bag and freeze for up to 2 months.
Give this easy pumpkin cake a try and I am sure you will be adding it to your rotation for years to come. Whether you need to use up those pumpkins after Halloween or want a delicious Fall cake, this cake will be a hit.
More Pumpkin Recipes
If you love this pumpkin cake recipe, you may also love these easy pumpkin recipes:
For More Fall Recipes
There are so many great Autumn recipes that we enjoy making. Here are some favorites in our house:
Pumpkin Cake - Rich and Buttery
- loaf pan or round cake pan
- 1 ⅔ cup All Purpose Flour
- 1 ¼ cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie puree but plain pureed pumpkin
- ½ cup softened unsalted butter
- ½ cup warm milk microwave for about 30 seconds
- 2 large eggs room temperature
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt (or ⅛ teaspoon of table salt)
- Pre heat your oven to 350 degrees
- Grease and flour a round cake pan or loaf pan (this is when you grease your pan then add a couple tablespoon of flour and coat the greased pan by turning the flour around your pan until it is all coated or follow my steps above on how to use parchment paper)
- Grab 2 bowls. In the first bowl add your flour, spices, salt, baking powder and baking soda and set aside.1 ⅔ cup All Purpose Flour, 2 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon nutmeg, ¼ teaspoon kosher salt
- In your other bowl add your butter and sugar and cream it with a hand mixer until it is fluffy, about 2 minutes.1 ¼ cup granulated sugar, ½ cup softened unsalted butter
- Next, add your eggs and mix well until it is incorporated.2 large eggs
- Now add your pumpkin, vanilla and mix well.1 cup pumpkin puree, 1 teaspoon vanilla extract
- Next, add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
- Now add your warm milk and mix well into your batter.½ cup warm milk
- Pour your batter into your prepared pan
- If you are using a cake pan, bake for about 45-50 minutes or just until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your oven.If you are using a loaf pan, place loaf pan on a sheet tray (to prevent any leaks) and bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your oven.Do not over bake the pumpkin cake. A few crumbs on a toothpick when testing is ok. The cake will keep cooking a little while resting.
- When done, remove from the oven and let cool for 15 minutes
- Once cool, take a knife carefully around the edge and loosen the cake from the pan. Then invert it (place a plate on top and flip it over on to the plate) and let cool for another 15 minutes. If you used parchment paper just lift the sides of the parchment paper up and remove the cake from the pan.
Nutrition Values are estimates only.See full nutrition disclaimer here
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