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Classic pumpkin cake with golden crumb pumpkin pie spice and cream cheese frosting on white plate

The Ultimate Classic Pumpkin Cake: Moist, Flavorful, & Easy to Make

Discover the best classic pumpkin cake recipe that's moist, flavorful, and easy to make. Perfect for fall celebrations! This timeless favorite is perfect for any fall gathering or cozy night in. With its rich, moist crumb and delightful pumpkin pie spice flavor, it's sure to become a beloved tradition in your household.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Pumpkin pie spice
  • 2 teaspoons Baking soda
  • 1 teaspoon Salt
Wet Ingredients
  • 1 cup Unsalted butter, softened
  • 1.5 cups Granulated sugar
  • 4 large Eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Canned pumpkin puree
  • 0.5 cup Sour cream

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber Spatula
  • 9x13 inch baking pan
  • Parchment paper
  • Cooling rack
  • Electric Mixer

Method
 

Step 1: Preparing the Ingredients
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.
Step 2: Cooking the Main Components
  1. Add the pumpkin puree and sour cream to the butter mixture. Mix until well combined.
  2. Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain. Be careful not to overmix.
Step 3: Assembling the Dish
  1. Pour the batter into the prepared baking pan and smooth the top with a spatula.
Step 4: Baking or Final Cooking Touches
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

Notes

Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cake, wrapped tightly in plastic wrap and placed in a freezer-safe container, for up to 3 months. Reheat individual slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 10-15 minutes, wrapped in foil.