This Pumpkin Cake with Buttercream Frosting is everything you want in a spiced cake.
Rich with warm spices and topped with buttercream, it’s a soft, single-layer cake you’ll want on repeat. Deliciously simple and easy enough to bake any day. I’d eat this year round. With coffee. Happily.

Pumpkin cake topped with creamy buttercream frosting, sliced neatly on a wooden board — simple comfort and classic homemade style.

Want seconds? Try my other pumpkin bakes — Pumpkin Custard Cake, Pumpkin Butter Cookies, and Pumpkin Marble Cake.

A quick note before you bake

This is a simple, single-layer cake, but a few small details make all the difference. ingredient notes and substitutions , step by step photos, and video - will help you get the perfect bake before you reach full printable recipe below.

If anything's unclear, leave a comment below and I’ll gladly help before you bake.

Close-up of a slice of pumpkin cake with buttercream frosting, showing a soft, even texture and smooth creamy top on a wooden board.

Ingredients and substitutions

Listed below are notes for the main ingredients. You’ll find all other details and exact amounts in the recipe card at the end of this post.

Pumpkin or butternut purée: Use well-strained homemade purée or canned pumpkin (not pumpkin pie filling). If using homemade, steam the pumpkin and strain off any excess liquid. The purée should be thick and smooth, not watery. Butternut purée is naturally sweet, silky, and low in water and the closest match to canned pumpkin.
Oil: Neutral oil such as canola or sunflower keeps the cake soft with a fine texture. The same amount of melted butter can be used instead for a slightly richer flavor.
Spice: Pumpkin spice works perfectly, or use ground cinnamon, it still gives a amazing flavor.
Flour: Regular all-purpose flour or plain flour.
Butter (for the frosting): The butter should be softened, not melted or greasy. It should leave a slight fingerprint when pressed but still feel cool to the touch.

Making Pumpkin Cake with Buttercream Frosting

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Flour mixture and pumpkin mixture for pumpkin cake: flour, baking powder, salt, and pumpkin spice in one bowl. pumpkin purée, eggs, sugar, oil, and vanilla in another.

Flour mixture: In a bowl mix together flour, baking powder, salt, and pumpkin spice. Set aside
Pumpkin mixture: In a separate bowl, whisk together pumpkin purée, eggs, sugar, oil, and vanilla extract.

Making pumpkin cake batter, the flour mixture added to the pumpkin mixture and stirred until smooth in a white mixing bowl.

Add the flour mixture to the pumpkin mixture.
Stir gently until smooth and evenly mixed, don’t overmix.

Pumpkin cake batter spread in a parchment-lined square pan before baking, then baked to a light golden top.

Pour the batter into the lined pan and smooth the top.
Bake until golden and set, then cool completely before frosting.

Buttercream frosting

In a bowl, beat butter, powdered sugar, and vanilla extract
The frosting will be soft, smooth, and creamy
Spread the frosting over the cooled cake and smooth with an offset spatula or spoon. Slice, serve, Enjoy!

Storage

At room temperature: Keep covered for up to 3 days. The frosting will stay soft and the cake fresh if stored in a cool, dry spot.
Refrigerate: Store in an airtight container for up to 5 days. Bring to room temperature before serving so the frosting softens again.
Freeze (unfrosted): Wrap the cooled cake tightly in plastic wrap or foil and freeze for up to 2 months. Thaw at room temperature, then frost once completely defrosted.

Fork taking a bite from a slice of pumpkin cake with buttercream frosting on a wooden board

Watch how to make Pumpkin cake with buttercream

Recipe