The Best Pumpkin Cake Recipe

This is truly the best pumpkin cake you will ever try

An easy one bowl mix and you are on your way to fluffy, moist pumpkin spice loaded goodness!
Not only is this recipe the perfect base canvas for every filling and icing you can think of
But it also bakes perfectly into every cake pan shape and size you have!
Sheet cakes, cupcakes, bundt cakes, layer cakes ~ you name it this cake has got you covered!

This cake really doesn’t need much adornment because it’s just so perfect on it’s own

But adding fillings like date caramel and chocolate ganache transforms this already awesome cake recipe into something stupendous!

Caramel Pumpkin Turtle Cake anyone?

Chocolate Marble Pumpkin Bundt Cake was the original version of this recipe

I even got super creative with this one and plunged a mini Snickerdoodle Apple Pie into the batter before baking

For these amazing Apple Pie Stuffed Pumpkin Cupcakes!

WATCH THE  YOUTUBE VIDEO TUTORIAL FOR HOW TO MIX THE CAKE BATTER!

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Notes for Success:

The recipe listed below makes 1-9″ X 13″ sheet cake

Halve the recipe for the 6 cup capacity bundt pan
Just be careful on the math with your conversions if you are doubling or halving all the ingredients

Full recipe makes 18 cupcakes, 3-7″ cake layers or 2-8″ cakes

Oven temperature will stay the same no matter what you are baking and I like to start it off at 350°F for the initial 15 minutes of baking
Then turn the oven temperature down to 300°F to bake the rest of the way
This sheet cake 9″ x 13″ pan only took a total of 30 minutes to bake!

Many people like to know exact baking times for everything but I don’t like to stick to exacts there|

All ovens and pan materials are different so no matter what you are baking just check in around the 18 minute mark to see where you are and how much time to add until done
I do the toothpick test to check for moist crumbs not raw batter.

There is no egg replacer here in this recipe and I am using a neutral vegetable oil for lightest cake result

The cake flour addition could be an issue for some people as I have gotten comments that the resulting cake tasted raw and gummy
I am not sure why this is happening to some people since I have not had that experience.
I have used all all purpose flour here with great results! Just take out 2 Tbs if you are doing all AP

CLICK HERE FOR MORE INFORMATION ON CAKE FLOUR

For those who cannot get canned pumpkin you can make your own pumpkin puree
Just be wary that homemade version are always going to be super liquid compared to the tinned varieties
Compensate for that extra moisture by straining the homemade puree as much as possible.

Another helpful trick when using homemade puree is to switch the flours listed below in the recipe.
Meaning instead of 1 cup AP & 2 cups Cake Flour, you will use 1 cup cake flour & 2 cups AP

One last thing, I list all the spices in this Pumpkin Cake recipe individually but if you want to make your life easier

Make a small jar of Pumpkin Pie Spice and use 2 teaspoons total for the recipe listed below

The Best Pumpkin Cake Recipe

Easy one bowl mix for the best pumpkin cake recipe you will ever try! So versatile bakes into perfect cupcakes, bundts, rounds. loaves & sheet!

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings 15

Ingredients

  

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For the Cake Batter

• 12 Tbs Vegetable Oil (180ml)
• 1 cup Light Brown Sugar (205g)
• 1½ cup Plant Milk (354ml)
• 2 teaspoon Vinegar (10ml)
• 1 teaspoon Vanilla Extract (5ml)
• 1 cup Canned Pumpkin *see notes (250g)
• 1 teaspoon Salt
• 1 cup All Purpose Flour (125g)
• 2 cup Cake Flour *see notes (240g)
• 2 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• ½ teaspoon Ground Cardamom
• Ground Cloves pinch
• ¼ teaspoon Ground Nutmeg

Instructions

 

• Preheat your oven to 350°F & grease your 9" x 13" cake pan *see notes for other pan sizes
• Combine the vinegar with the plant milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
• In a large mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and with the vanilla & whisk to combine well
• Sift the flour with all the spices & the baking soda then add it all at once to the wet mixture in the bowl ~Whisk smooth
• Pour batter into your prepares pans & bake immediately in the preheated 350°F oven for 15 minutes
• Then turn the oven temperature down to 300°F and bake for the remaining time *see notes above for exact baking times or when a toothpick inserted into the center comes out clean
• Cool in the pan(s) until you can touch it without burning your fingers, then turn out onto a cooling rack to cool all the way
• Ice & fill the cake with your favorite icing!

Video

Notes

Oven temperature will stay the same no matter what size pans you are baking and I like to start it off at 350°F for the initial 15 minutes of baking then turn the oven temperature down to 300°F to bake the rest of the way

For those who cannot get canned pumpkin you can make your own pumpkin puree

Just be wary that homemade version are always going to be very liquid compared to the tinned varieties. Compensate for that extra moisture by straining the homemade puree as much as possible.

Another helpful trick when using homemade puree is to switch the flours listed below in the recipe~ meaning instead of 1 cup AP & 2 cups Cake Flour, you will use 1 cup cake flour & 2 cups AP

All the spices in this Pumpkin Cake recipe are equal to pre made pumpkin pie spice for a total of 2 teaspoons

Storage: It depends on what filling & icing you are using to determine how to store your finished pumpkin cake.

But just the cake itself can be stored at room temperature wrapped to prevent drying for up to 4 days, for longer storage keep refrigerated for up to 1 week

Freeze wrapped well for up to 2 months

Tried this recipe?Let us know how it was!