Simple Homemade Pumpkin Cake Recipe

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Instructions

2 cups all-purpose flour (purpose flour)
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground ginger
1 cup unsalted butter, softened to room temperature
1 cup brown sugar
1 cup white sugar
4 large eggs
1 cup pumpkin purée
2 tsp vanilla extract
½ cup milk
Step 1: Preparing the Batter
In a large bowl, whisk together the flour mixture—your flour, baking soda, baking powder, salt, and spices. This ensures even distribution of the dry ingredients.
In another separate bowl, cream the unsalted butter, brown sugar, and white sugar together. If you’re using a stand mixer with the paddle attachment, beat on low speed until light and fluffy. A handheld mixer or even a whisk will work if you don’t have a stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the pumpkin purée and vanilla extract.
Alternate adding the dry ingredients and milk into the wet mixture, starting and ending with the dry. Mix on low speed until combined. Do not overmix, or you’ll lose that soft and fluffy cake texture.
Grease and lightly flour your cake tins—whether you’re using a bundt cake pan, two 9-inch cake pans, or another shape. Make sure you cover the bottom of the pan thoroughly to prevent sticking. For best results, line the round cake pans with parchment paper.
Preheat the oven to 350°F (175°C).
Pour the cake batter evenly into the prepared pans.
Bake until the center of the cake springs back when touched, or a toothpick inserted comes out clean (about 40–45 minutes for round pans, 50–55 minutes for a bundt cake).
One of the joys of homeschooling is the freedom to turn everyday activities into celebrations. Baking this cake can become a full fall unit in your home:
Science Connection: Teach kids why baking soda reacts with acidic pumpkin purée to help the cake rise.
Math Practice: Let your kids measure with a measuring cup and compare fractions as they pour in ingredients.
Art Project: Decorate the cake with fall-colored sprinkles or edible leaves. Use your remaining frosting to pipe designs around the edges of the cake.
History Lesson: Research the origins of pumpkin recipes in American history, and talk about how families have been enjoying classic cake recipes for generations.
Seasonal Fun: Host a pumpkin-themed homeschool day—read pumpkin picture books, carve pumpkins, and finish by enjoying a slice of moist cake together.
Step 2: Preparing the PansStep 3: Baking the CakeFun Fall Ideas for Your Pumpkin Cake
Making the Cream Cheese Frosting
A perfect frosting elevates this cake from good to unforgettable. We recommend cream cheese frosting for its tangy, sweet balance.
Ingredients:
1 package (8 oz) cream cheese, softened to room temperature
½ cup unsalted butter, also at room temperature
4 cups powdered sugar
2 tsp vanilla extract
Directions:
In a large mixing bowl, beat the cream cheese and butter with an electric mixer or handheld mixer until smooth.
Add powdered sugar gradually, mixing on low speed so you don’t get a sugar cloud.
Mix in the vanilla extract until creamy.
Spread over your cooled baked cake. If making a layered cake, spread between the cake layers and use the remaining frosting to cover the top and sides. For best results, make sure your cake is completely cool before adding frosting, or it will melt.