Pumpkin Cake for a Crowd

This straightforward pumpkin cake for a crowd is bound to turn out to be your new favourite pumpkin cake recipe! Moist, loaded with pumpkin taste because of pumpkin puree and pumpkin pie spice, and topped with cream cheese icing, it’s merely divine!

Pumpkin Cake Recipe

It wouldn’t be October with out pumpkin cake! Up to now I’ve shared pumpkin carrot cake, pumpkin cupcakes, pumpkin espresso cake, and even pumpkin cheesecake! However surprisingly… no basic pumpkin cake. Like, how is that even attainable?!

Clearly this was a problem I wanted to treatment instantly! Which is the place this basic pumpkin cake recipe is available in. It’s pure pumpkin yumminess, and it’s good for Thanksgiving, Halloween events, and even Christmas!

One of many issues I like most about it? It’s really easy!

You don’t even want a stand mixer for the cake batter! All of it comes collectively in a single massive bowl. It’s so simple as combining the dry substances with the moist substances, and scraping the batter into the ready pan. Sure, I mentioned pan. As a result of this cake is baked in a single massive pan…can I get an amen to not needing to prep a number of cake pans?. Baking instances differ right here, relying in your oven and the pan you utilize, nevertheless it’s often accomplished round half-hour. Or when a toothpick inserted into the middle of the cake comes out clear.

I’ve extra ideas and methods for you beneath, however should you’re dying to get baking, I completely perceive should you skip my writing and run to preheat your oven to 350. No onerous emotions *wink.

Pumpkin Cake Elements

  • All-Objective Flour: I don’t suggest subbing every other flour!
  • Spices: cinnamon, floor ginger, all-spice, floor nutmeg, cloves, salt, and black pepper (only a pinch) give this cake tons of cozy taste.
  • Rising brokers: The mix of flour, baking powder, and baking soda creates a wonderfully textured cake that’s mild, ethereal, and scrumptious.
  • Eggs: Make sure you use massive eggs, and convey them to room temperature earlier than use. On the eggs one by one to allow them to correctly incorporate into the batter.
  • Oil: Vegetable oil, canola oil, or refined melted coconut oil will all work right here. Technically, I believe even a light olive oil can be okay. Though it might actually alter the general style of the cake a bit.
  • Bitter Cream: Make sure you use full-fat bitter cream, and convey it to room temperature earlier than use! In case you can not discover bitter cream, the most effective substitute goes to be plain full-fat Greek yogurt.
  • Molasses: Use the common selection; I don’t suggest utilizing the blackstrap selection.
  • Vanilla Extract: As at all times, I counsel pure actual vanilla. Imitation vanilla isn’t suggest.
  • Brown Sugar: In case you’re not weighing your brown sugar, be sure you actually pack it into the measuring cup.
  • Pumpkin: Make sure you use a pure pumpkin puree and never pumpkin pie combine!

You’ll additionally want milk, confectioners sugar, cream cheese, and butter to make the frosting. I like so as to add a touch of cinnamon in there, which is why you’ll discover my muffins frosting is simply ever so barely orange. However that’s completely choices! In case you’re a purist, be happy to omit the cinnamon utterly.

Irrespective of the way you make the frosting, be sure you let the cake cool utterly earlier than frosting it! This often takes about 1 hour, however can take extra. So plan forward time sensible.

Extra Pumpkin Recipes:

Pumpkin Cake for a Crowd

Ashley Manila

This straightforward pumpkin cake for a crowd is bound to turn out to be your new favourite pumpkin cake recipe! Moist, loaded with pumpkin taste because of pumpkin puree and pumpkin pie spice, and topped with cream cheese icing, it is merely divine!

Prep Time 15 minutes

Cook dinner Time 35 minutes

cooling time 1 hr 30 minutes

Course Dessert

Delicacies Cake


For the Pumpkin Cake:

  • 2 and 1/2 cups (300g) all-purpose flour
  • 3 teaspoons floor cinnamon
  • 2 teaspoons floor ginger
  • 1/2 teaspoon floor allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon floor nutmeg
  • 1/4 teaspoon floor cloves
  • 1/8 teaspoon black pepper
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 4 massive eggs room temperature
  • 1 cup (227ml) oil vegetable, canola, or refined melted coconut all work advantageous
  • 2/3 cup (151g) full-fat bitter cream room temperature
  • 2 Tablespoons (28ml) orange juice
  • 2 Tablespoons (40ml) molasses
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (319g) mild brown sugar packed
  • 1 15 ounce can pumpkin puree

For the Cream Cheese Frosting:

  • 1 cup (227g) full-fat cream cheese room temperature
  • 1/2 cup (113g) unsalted butter room temperature
  • 3 cups (342g) confectioners’ sugar sifted, extra if wanted
  • 1/2 teaspoon vanilla extract
  • 1 and 1/2 Tablespoons (21ml) complete milk room temperature
  • 1/2 teaspoon floor cinnamon non-compulsory


For the Pumpkin Cake:

  • Preheat the oven to 350 levels (F). Line a 9×13-inch metallic baking pan with parchment paper, permitting two of the perimeters to overlap.

  • Spray the parchment paper, and any uncovered pan, with nonstick baking spray. Put aside. (Notice: should you use a glass or ceramic baking pan/dish, chances are you’ll want to extend the bake time). 

  • In a big bowl, whisk the flour, all the spices, the baking powder, and baking soda collectively till nicely mixed. Put aside. 

  • In a separate massive bowl, whisk the eggs for about 30 seconds, or till nicely mixed. Add within the oil, bitter cream, orange juice, molasses, vanilla, brown sugar, and pumpkin and beat till very clean.

  • Utilizing a rubber spatula, fold in half of the flour combination, stirring simply till clean and utterly mixed. Fold within the remaining flour combination, once more mixing simply till mixed. Don’t over combine. 

  • Scrape the batter into the ready pan. Bake for 30 to 35 minutes, or till a toothpick inserted within the heart of the cake comes out clear. 

  • Place the pan on a cooling rack and funky utterly earlier than eradicating the cake from the pan.  

  • As soon as cool, unfold cream cheese frosting on high, slice, and serve!

For the Cream Cheese Frosting:

  • Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld electrical mixer, beat the cream cheese and butter on medium-speed till utterly clean. 

  • Cut back the pace to low and progressively add within the confectioners’ sugar, beating till all the sugar is totally mixed.

  • Add within the vanilla, salt milk, and cinnamon (if utilizing) and beat clean. As soon as all the substances have been integrated, enhance the pace to medium-high and beat for a minute, or till very fluffy. 

  • Unfold the frosting on high of the cake. Slice and serve!

Key phrase pumpkin, cake, pumpkin cake, pumpkin sheet cake