Pumpkin Cake with Whipped Cream Frosting (Easy Recipe!)

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Why You’ll Love This Pumpkin Cake

This pumpkin cake with whipped cream frosting combines the best of both worlds – rich pumpkin flavor with a light, airy frosting that won’t weigh you down like traditional buttercream. I’ve been making this recipe for years, and it’s become one of my most-requested fall desserts.

What Makes This Recipe Special:

• Incredibly Moist – Real pumpkin puree keeps this cake tender for days. Unlike some pumpkin cakes that dry out quickly, this one stays soft and delicious.

• Easy Whipped Cream Frosting – Made with cream cheese for stability and tang, this frosting is a game-changer. It’s lighter than traditional cream cheese frosting but more stable than plain whipped cream.

• Not Too Sweet – The whipped topping balances the spiced cake perfectly without being cloying. You can actually taste the pumpkin and spices!

• Make-Ahead Friendly – The cake can be baked a day ahead, making it perfect for busy holiday prep when you’re juggling multiple dishes.

• One-Bowl Mixing – Minimal cleanup for busy bakers. As a working mom, I appreciate any recipe that doesn’t create a mountain of dishes.

• Crowd-Pleaser – Even people who claim they don’t like pumpkin desserts request seconds of this cake. The whipped cream frosting makes all the difference.

The secret to this recipe is the cream cheese whipped cream frosting. It’s lighter than traditional cream cheese frosting but more stable than plain whipped cream, giving you the best of both textures. Trust me, once you try this frosting method, you’ll use it on everything!

Ingredient Breakdown

Let me walk you through what you’ll need for this pumpkin cake with whipped cream frosting. The ingredients are simple and most are probably already in your pantry!

For the Pumpkin Cake:

• All-Purpose Flour – The base of the cake structure. Make sure to measure correctly by spooning flour into your measuring cup and leveling it off.

• Pumpkin Puree – Use 100% pure pumpkin, NOT pumpkin pie filling. Pumpkin pie filling has added spices and sugar that will throw off the recipe’s balance. Libby’s is my go-to brand.

• Granulated Sugar – Sweetens the cake and keeps it moist. Don’t reduce the sugar too much or the cake will be dry.

• Vegetable Oil – Creates an ultra-moist crumb that stays soft for days. Don’t substitute with butter or the texture will be different.

• Eggs – Binds everything together and adds richness. Use large eggs at room temperature for best results.

• Pumpkin Spice – A blend of cinnamon, ginger, nutmeg, and cloves. You can also make your own blend if you prefer.

• Baking Powder & Baking Soda – Both are needed for the perfect rise and tender crumb. Make sure yours aren’t expired!

• Salt – Enhances all the flavors. Don’t skip it – even in desserts, salt is essential.

For the Whipped Cream Frosting:

• Cream Cheese – Must be fully softened to room temperature for smooth frosting. Cold cream cheese will create lumps that are impossible to beat out.

• Heavy Whipping Cream – The cold heavy cream whips into stiff peaks. Don’t use half-and-half or it won’t whip properly.

• Powdered Sugar – Sweetens without graininess. Always sift it to prevent lumps in your frosting!

Substitutions & Tips:

• No pumpkin spice? Use 1½ teaspoons cinnamon + ½ teaspoon ginger + ¼ teaspoon nutmeg + ¼ teaspoon cloves.

• Want it lighter? Substitute half the oil with unsweetened applesauce. The cake will be slightly less moist but still delicious.

• Different pan? Use a 9×13″ pan and reduce baking time to 30-35 minutes. The presentation won’t be as elegant, but it works great for casual gatherings.

How to Make Pumpkin Cake with Whipped Cream Frosting

Let me walk you through exactly how to make this easy pumpkin cake recipe. It’s simpler than you think!

Step 1: Prep Your Pan

Preheat your oven to 350°F. Spray a 9-inch springform pan generously with baking spray, or line the bottom with parchment paper and spray the sides. The springform makes it incredibly easy to remove the cake and creates a beautiful presentation for serving.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice. Sifting is important here – it prevents lumps and ensures even distribution of the leaveners and spices throughout the cake. Set this bowl aside.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, whisking well after each addition until the mixture looks smooth and glossy. Stir in the pumpkin puree until completely incorporated. The mixture will be thick and vibrant orange.

Step 4: Combine Wet and Dry

Add the dry ingredients to the wet ingredients one cup at a time, stirring gently with a spatula or wooden spoon until just combined. Don’t overmix or your cake will be dense and tough! It’s okay if you see a few small lumps – they’ll bake out.

Step 5: Bake to Perfection

Pour the batter into your prepared springform pan and use a spatula to smooth the top evenly. Bake on the middle rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter).

Here’s the crucial part: Let the cake cool completely in the pan before frosting. I usually let it cool for about an hour. If you frost a warm cake, the whipped cream will melt and slide right off!

Step 6: Make the Whipped Cream Frosting

While the cake cools, make your frosting. In a large mixing bowl (or the bowl of a stand mixer), beat the softened cream cheese on low speed until smooth and creamy, about 2 minutes. This step is important – you’re working out any lumps before adding the cream.

Gradually add the heavy whipping cream in a slow, steady stream while mixing on low speed. This prevents splattering all over your kitchen! Once all the cream is incorporated, add the sifted powdered sugar.

Now increase the speed to high and beat until stiff peaks form, about 3-4 minutes. The frosting should be thick, fluffy, and hold its shape when you lift the beaters. If it’s still loose, keep beating!

Step 7: Frost and Serve

Carefully remove the springform pan ring from the cooled cake. You can leave the cake on the springform base, or carefully slide it onto a serving plate.

Spread the whipped cream frosting over the top of the cake using an offset spatula or the back of a spoon. You can make it rustic with swoops and swirls, or smooth it out for a cleaner look.

Garnish with a light sprinkle of cinnamon, a few chopped pecans, or even some small decorative pumpkins if you’re feeling festive! Refrigerate until ready to serve.

Pro Tips for Perfect Results

After making this pumpkin cake dozens of times, here are my best tips for success:

For the Best Pumpkin Cake:

• Room temperature matters – Let your eggs sit out for 30 minutes before mixing. Room temperature eggs incorporate more easily and create a more uniform batter.

• Don’t overbake – The cake is done when a toothpick has a few moist crumbs attached, not completely clean. Overbaking creates a dry cake.

• Cool completely – I can’t stress this enough! Frosting on even slightly warm cake will melt and create a mess. Wait the full hour.

• Use a kitchen scale – For the most accurate measurements, weigh your flour (2 cups = 240 grams). This ensures consistent results every time.

• Check your leaveners – Baking powder and baking soda lose potency over time. If yours are more than 6 months old, replace them for the best rise.

For Perfect Whipped Cream Frosting:

• Cream cheese must be soft – Rock-hard cream cheese creates lumps that won’t beat out. Let it sit at room temperature for at least an hour before using.

• Chill your bowl and beaters – Pop them in the freezer for 10 minutes before making the frosting. Cold equipment helps the cream whip faster and stiffer.

• Don’t overbeat – Stop at stiff peaks or the frosting becomes grainy and can even break. Stiff peaks means the frosting holds its shape and doesn’t flop over.

• Sift powdered sugar – This prevents those annoying lumps in your frosting. It takes an extra 30 seconds but makes a huge difference.

• Make it fresh – This whipped cream frosting is best made and used within 24 hours. It will deflate slightly over time, though it’s still delicious.

Flavor Variations

Want to switch things up? Here are some delicious ways to customize this pumpkin cake:

Spiced Maple Whipped Cream – Add 2 tablespoons of pure maple syrup to the whipped cream frosting for a maple-pumpkin combo that screams fall.

Chocolate Pumpkin Cake – Replace ½ cup of the flour with unsweetened cocoa powder for a chocolate-pumpkin hybrid. It’s surprisingly delicious!

Pumpkin Spice Latte Cake – Add 1 tablespoon instant espresso powder to the cake batter for a coffee shop-inspired treat.

Cinnamon Cream Cheese Frosting – Add 1 teaspoon ground cinnamon to the whipped cream frosting for extra warmth and spice.

Topped with Pecans – Sprinkle toasted chopped pecans on top of the frosting for crunch and visual appeal. Walnuts work great too!

Brown Sugar Variation – Replace half the granulated sugar with brown sugar for a deeper, more caramel-like flavor.

Storage & Make-Ahead Instructions

This is one of those recipes that actually gets better the next day as the flavors meld together!

Storing Pumpkin Cake with Whipped Cream Frosting:

• Refrigerator – Store the frosted cake covered (I use a cake dome or loosely tented foil) in the fridge for up to 4 days. The frosting contains cream cheese and whipped cream, so refrigeration is required – this isn’t optional!

• Freezer – Freeze unfrosted cake layers wrapped tightly in plastic wrap, then again in aluminum foil, for up to 3 months. Thaw overnight in the refrigerator before frosting.

• Individual Slices – Wrap individual slices in plastic wrap for easy grab-and-go servings. Perfect for sending leftovers home with guests or packing in lunchboxes!

Make-Ahead Timeline:

• 2 days before – Bake the cake, let it cool completely, wrap tightly in plastic wrap, and refrigerate. This actually makes the cake easier to frost!

• Day of serving – Make the whipped cream frosting fresh (takes only 10 minutes) and frost the cake 2-4 hours before serving.

• Serving tip – Remove the cake from the fridge 20-30 minutes before serving for the best flavor and texture. Cold cake isn’t as flavorful, and the frosting is better at cool room temperature.

Serving Suggestions

This pumpkin cake with whipped cream frosting is incredibly versatile! Here’s how I love to serve it:

Perfect For:

• Thanksgiving dessert table – It’s lighter than pumpkin pie, so guests with room for dessert appreciate having options!

• Halloween parties – The orange color is perfect for the season, and kids love the whipped frosting.

• Fall birthday celebrations – This makes a gorgeous birthday cake with some autumn decorations on top.

• Potlucks and gatherings – It travels well and serves a crowd. The springform pan even doubles as a serving plate!

• Cozy Sunday dinners – Sometimes you just need cake on a random Sunday, and this one delivers.

Serve With:

Hot apple cider or pumpkin spice lattes for the ultimate fall beverage pairing. A scoop of vanilla ice cream or butter pecan ice cream alongside each slice. Caramel sauce drizzled on top for extra decadence. My apple crisp recipe for a complete fall dessert spread.

Presentation Ideas:

Dust the top with a light sprinkle of cinnamon or pumpkin pie spice before serving for a professional look. Top with candied pecans for crunch and elegance. Add a small decorative pumpkin or autumn leaves on top for seasonal flair. Serve on a rustic wooden cake stand for that cozy farmhouse vibe. Garnish each slice with a dollop of extra whipped cream and a cinnamon stick.

This cake is beautiful enough for special occasions but easy enough for a weeknight treat!

Commonly Asked Questions

Similar Recipes

If you enjoy fall desserts like this pumpkin cake, you will enjoy the recipes below:

• Caramel Apple Pumpkin Cake Recipe
• Moist Pumpkin Cake with Brown Butter Glaze
• Pumpkin Spice Latte Cupcakes
• 3 Layer Pumpkin Cake with Maple Frosting

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