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Published 15/09/2026
1:0
Serves 8
Easy

Pumpkin cake

Soft, lightly spiced and filled with a tangy cream cheese frosting, our pumpkin cake is an easy autumn bake. Top with pecans or walnuts for some extra crunch and decoration.

Simple to make, this cake is ready in an hour. Serve with coffee or even turn it into a traybake depending on your preferences.

What you'll need...

For the pumpkin cake

  • 300g unsalted butter, softened
  • 150g caster sugar
  • 150g soft light brown sugar
  • 4 medium eggs
  • 300g self-raising flour
  • 1 ½ tsp baking powder
  • 150g pumpkin purée
  • 2 ½ tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ½ tsp freshly grated nutmeg

For the frosting

  • 200g unsalted butter, room temperature
  • 200g icing sugar
  • 150g full fat cream cheese

For decoration

  • 75g pecans, roughly chopped (optional)

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Grease and line three 8" cake tins with baking paper.

  2. Beat the butter, caster sugar and brown sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.

  3. Sift in the flour, baking powder and spices, then fold together until smooth. Stir in the pumpkin purée until fully combined.

  4. Spoon the mixture into the prepared tins and smooth the tops. 

  1. Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in their tins for a few minutes before transferring to a wire rack to cool completely.

  2. Cream the butter and icing sugar together until pale and fluffy, then gently stir in the cream cheese until combined. 

  3. Stack the cakes with the frosting, smoothing the last over it over the top layer. Sprinkle the pecans over the top and serve.

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