Pumpkin Cake for a Crowd

This straightforward pumpkin cake for a crowd is certain to change into your new favourite pumpkin cake recipe! Moist, loaded with pumpkin taste due to 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! Prior 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 doable?!

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 excellent for Thanksgiving, Halloween events, and even Christmas!

One of many issues I really 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 giant bowl. It’s so simple as combining the dry components with the moist components, and scraping the batter into the ready pan. Sure, I stated pan. As a result of this cake is baked in a single giant pan…can I get an amen to not needing to prep a number of cake pans?. Baking instances range right here, relying in your oven and the pan you utilize, however it’s often carried out round half-hour. Or when a toothpick inserted into the middle of the cake comes out clear.

I’ve extra suggestions and tips for you beneath, however for those who’re dying to get baking, I completely perceive for those who skip my writing and run to preheat your oven to 350. No laborious emotions *wink.

Pumpkin Cake Components

  • All-Goal Flour: I don’t advocate subbing another 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 mixture of flour, baking powder, and baking soda creates a superbly textured cake that’s gentle, ethereal, and scrumptious.
  • Eggs: Make sure you use giant eggs, and convey them to room temperature earlier than use. On the eggs separately 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 feel even a light olive oil can be okay. Though it will definitely 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! Should you can not discover bitter cream, the perfect substitute goes to be plain full-fat Greek yogurt.
  • Molasses: Use the common selection; I don’t advocate utilizing the blackstrap selection.
  • Vanilla Extract: As at all times, I counsel pure actual vanilla. Imitation vanilla will not be advocate.
  • Brown Sugar: Should you’re not weighing your brown sugar, remember to 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 splash of cinnamon in there, which is why you’ll discover my truffles frosting is simply ever so barely orange. However that’s completely choices! Should you’re a purist, be happy to omit the cinnamon fully.

Regardless of the way you make the frosting, remember to let the cake cool fully earlier than frosting it! This often takes about 1 hour, however can take extra. So plan forward time clever.

Extra Pumpkin Recipes:

Pumpkin Cake for a Crowd

Ashley Manila

This straightforward pumpkin cake for a crowd is certain to change into your new favourite pumpkin cake recipe! Moist, loaded with pumpkin taste due to pumpkin puree and pumpkin pie spice, and topped with cream cheese icing, it is merely divine!

Prep Time 15 minutes

Prepare 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 giant 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) gentle 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-obligatory


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 edges to overlap.

  • Spray the parchment paper, and any uncovered pan, with nonstick baking spray. Put aside. (Word: for those who use a glass or ceramic baking pan/dish, you might want to extend the bake time). 

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

  • In a separate giant 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 easy.

  • Utilizing a rubber spatula, fold in half of the flour combination, stirring simply till easy and fully 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 middle of the cake comes out clear. 

  • Place the pan on a cooling rack and funky fully 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 fully easy. 

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

  • Add within the vanilla, salt milk, and cinnamon (if utilizing) and beat easy. As soon as the entire components have been included, 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