Moist Single-Layer Pumpkin Cake Recipe
If fall had a cake, this would be it. This easy one-layer pumpkin cake is soft, tender, and packed with pumpkin and warm spices. It’s finished with a smooth, tangy cream cheese frosting and crunchy candied pecans for contrast. Simple to make, cozy, and exactly the kind of dessert you want all season long.
One of autumn’s best contributions to the kitchen is pumpkin cake with cream cheese frosting. This recipe is one of my earliest successes in home baking: an easy, single-layer pumpkin cake that combines moist texture, balanced sweetness, and warm spice. I developed it experimenting with cupcakes long ago and ended up refining the proportions until the texture was just right for a one-layer cake.
Early attempts taught me a few valuable lessons about ingredients and technique. The cake is tender yet sturdy, with a soft crumb and a rich pumpkin flavor. It pairs beautifully with a tangy cream cheese frosting and, for texture and flavor contrast, I love folding chopped candied pecans into the frosting or sprinkling them on top.
The Big Ingredients Discovery
When I first tested this recipe I used too much fat, which made the batter separate from cupcake liners and caused uneven baking. Over time I learned what matters most for a consistently tender pumpkin cake:
- Butter and oil together deliver the best balance of flavor and moistness. Butter adds flavor and richness, while a bit of oil keeps the crumb tender and helps the cake stay moist for days.
- Pumpkin puree contributes essential moisture. Brands and batches vary in thickness, so measuring by weight with a kitchen scale is the most reliable method. If you use a measuring cup, spoon the puree into the cup rather than scooping to avoid packing too much in.
Let’s Bake
Below you’ll find clear instructions and a few practical tips based on what I learned while developing the recipe. These make the process simple whether you bake often or are just starting out.
- This is not a pound cake and is not suited to a bundt pan; an 8- or 9-inch round or a square pan works best to get even baking and a tender crumb.
- I grease the bottom of the pan and line it with fitted parchment paper. This helps the cake cling to the sides and bake with tall, straight edges for a neat presentation.
Ovens vary, so watch the cake rather than the clock. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. The cake will settle slightly as it cools, which is normal.
Topping The Cake
A generous layer of cream cheese frosting makes this pumpkin cake feel luxurious. For crunch and a toasty contrast, fold chopped candied pecans into the frosting or scatter them over the top. If you prefer, a drizzle of homemade caramel sauce is another delicious option—either alone or over the cream cheese frosting.
Easy Moist Pumpkin Cake (One Layer)
Ingredients
Pumpkin Cake
- 1 stick (113g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 cup (200g) pumpkin puree, at room temperature
- 1 2/3 cup (200g) all-purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 recipe cream cheese frosting (prepared separately)
- 1 recipe candied pecans (optional), chopped
Instructions
To Make The Cake
- Preheat the oven to 350°F (175°C). Line a 9-inch round pan with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter (113g) and light brown sugar (200g) on medium-high speed until light and fluffy, about 5 minutes.
- Scrape the sides and bottom of the bowl, then slowly drizzle in the oil (120ml) while mixing on low speed until incorporated.
- Add the eggs, one at a time, allowing each to fully incorporate before adding the next.
- In a medium bowl, sift together the flour (200g), pumpkin pie spice (2 tsp), ground cinnamon (1 tsp), and baking powder (1 tsp). Set aside.
- Add the flour mixture to the batter in three additions, alternating with the pumpkin puree (200g), beginning and ending with the flour. Mix until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 20–30 minutes.
- Run a knife around the edges, invert the cake onto a cooling rack or the serving plate, and allow it to cool completely.
- When completely cool, chop the candied pecans if using and fold them into the cream cheese frosting. Use an offset spatula to spread the frosting evenly across the top of the cake.
- If you choose to serve the cake unfrosted, it can be stored at room temperature for up to 3 days in an airtight container. If frosted, refrigerate the cake within three hours of frosting and store it in the refrigerator for up to 5 days.
Tips & Variations
For best texture, measure pumpkin puree by weight. If you like a stronger spice profile, increase the pumpkin pie spice by 1/2 teaspoon. For a nut-free version, omit the pecans and sprinkle crushed graham crackers or toasted oats on the frosting instead. To serve warm, gently reheat slices for a few seconds in the microwave and add a spoonful of caramel sauce or an extra dollop of frosting.