Name: Pumpkin Spice Cake for Sweet Easy Recipes Lovers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/2 cup vegetable oil; 1 cup canned pumpkin purée; 2 large eggs; 1/4 cup milk; 1 tsp vanilla extract

Jump to Recipe

This pumpkin spice cake isn’t trying to be fancy—it’s just plain good. It’s the kind of cake you make when your kitchen smells like cinnamon and you’re wearing socks for the first time since spring. With its soft, tender crumb, a hint of nutmeg, and that classic fall spice blend that makes your house smell better than any overpriced candle, this one’s for the ‘sweet easy recipes’ crowd who also appreciates quick and easy recipes that don’t require a PhD in baking. You can whip it up in one bowl, which means fewer dishes (a personal win in my book). If you’ve got an air fryer that’s seen more cookies than veggies, you’re among friends. And yes, while this isn’t technically an air fryer dessert, the warm spices and simplicity feel right at home in that club. This cake is basically the cousin of banana bread that studied abroad one fall and came back obsessed with cardigans and cinnamon. Pair it with coffee, take it to a potluck, or just hoard it with no regrets. Either way, it’s a keeper.

1) Key Takeaways
2) Easy Pumpkin Spice Cake Recipe
3) Ingredients for Pumpkin Spice Cake
4) How to Make Pumpkin Spice Cake
5) Tips for Making Pumpkin Spice Cake
6) Making Pumpkin Spice Cake Ahead of Time
7) Storing Leftover Pumpkin Spice Cake
8) Try these Cakes next!
9) Pumpkin Spice Cake Recipe
10) Nutrition

1) Key Takeaways

A simple, one-bowl pumpkin spice cake with classic fall flavors.
Perfect for anyone looking for sweet easy recipes that feel homemade.
No special equipment or advanced baking skills needed.
Versatile base that pairs well with cream cheese frosting or powdered sugar.

2) Easy Pumpkin Spice Cake Recipe

If you’re like me, your idea of baking perfection includes one bowl, easy cleanup, and a result that fills the kitchen with the smell of cinnamon and cloves. That’s what this pumpkin spice cake brings to the table. This is one of those sweet easy recipes that doesn’t ask much, but gives plenty in return.

The cake itself is soft, lightly spiced, and perfect for anyone craving cozy fall flavors. It comes together quickly, which is ideal for a last-minute dessert or a casual get-together. Whether you’re baking with kids or just don’t want to deal with complicated instructions, this recipe’s got your back.

You don’t need to haul out mixers or special pans. Just stir, pour, bake, and enjoy. Quick and easy recipes like this are the kind I come back to again and again—especially when they deliver this much flavor for such little effort.

3) Ingredients for Pumpkin Spice Cake

All-purpose flour: This is the sturdy base that holds the cake together. I always use regular unbleached flour for consistent texture and flavor.

Granulated sugar: This gives sweetness and helps with structure. Don’t cut it too short—pumpkin needs that sugar to shine.

Brown sugar: Adds depth and a touch of molasses flavor. It makes the cake rich without being heavy.

Baking soda and baking powder: These leavening agents keep the cake from turning into a brick. The mix of both gives a nice, even rise.

Salt: Just a pinch sharpens all the other flavors. It brings out the best in the spices.

Cinnamon, nutmeg, ginger, and cloves: The dream team of fall baking. These give the cake that familiar pumpkin spice kick.

Vegetable oil: This keeps the crumb moist and tender. Yes, you can use melted butter, but oil keeps it softer for longer.

Canned pumpkin purée: Not pumpkin pie filling. Just plain purée. It adds moisture and that signature flavor.

Eggs: They hold everything together. Room temp works best, but don’t stress if you forget.

Milk: Thins the batter just enough so it spreads easily in the pan.

Vanilla extract: Rounds out the flavors with a warm, mellow touch.

4) How to Make Pumpkin Spice Cake

Step 1. Preheat the oven to 350°F and grease an 8×8 pan. If you’re like me and hate scrubbing pans, line it with parchment paper instead.

Step 2. In a big bowl, whisk together the dry stuff: flour, sugars, baking soda, baking powder, salt, and all those lovely spices. It should smell like autumn already.

Step 3. Add the wet ingredients—oil, pumpkin purée, eggs, milk, and vanilla. Stir just until smooth. Don’t go wild here or the cake will get tough.

Step 4. Pour that dreamy batter into the pan and smooth the top with a spatula. It’s thick, so give the pan a tap on the counter to level things out.

Step 5. Bake for 30 to 35 minutes. You want the center to spring back and a toothpick to come out mostly clean.

Step 6. Let the cake cool before slicing. Or don’t. I won’t judge if you go in with a spoon while it’s warm.

5) Tips for Making Pumpkin Spice Cake

Want that rich, bakery-style flavor? Toast your spices lightly before adding. It makes a difference, trust me.

Stick with canned pumpkin purée. Don’t swap it with pie filling unless you’re ready for an overly sweet, oddly textured cake.

Use fresh spices. I’ve made the mistake of baking with cinnamon from a jar that’s older than my high school diploma. It doesn’t end well.

6) Making Pumpkin Spice Cake Ahead of Time

This pumpkin spice cake actually gets better the next day. The flavors settle in and mellow, and the texture stays soft. Wrap it well and let it sit overnight if you’re planning for a party or gathering.

If you want to prep even earlier, bake the cake and freeze it. Just wrap the whole pan in plastic and foil. Defrost overnight at room temp and you’re good to go.

I don’t usually frost it ahead—especially if I’m using cream cheese frosting. I like to keep that fresh, added right before serving.

7) Storing Leftover Pumpkin Spice Cake

Leftovers? You’ve got willpower. If stored right, this cake will stay good for up to four days at room temperature. Just keep it in an airtight container.

<pIf you live in a warmer place or topped it with frosting, store it in the fridge. Let it come to room temp before eating again for the best texture.

It also freezes well. Wrap individual slices and freeze for up to two months. That way you can enjoy pumpkin season on demand.

8) Try these Cakes next!

9) Pumpkin Spice Cake Recipe