This Classic Orange Pumpkin Spice Cake is rich, moist, and full of warm fall spices, with just the right hit of citrusy brightness from fresh orange. The pumpkin keeps it tender, the spices make it cozy, and the orange zest lifts it so it’s not too heavy. It’s the kind of cake that works just as well with coffee in the morning as it does for dessert after dinner.
🧂 What You’ll Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup orange juice (fresh)
- 1 tbsp orange zest
- 1/2 cup milk
💛 Why I Love This Recipe
I made this cake when I wanted pumpkin spice flavor without it feeling too heavy or overly sweet. The orange adds brightness, balancing the warmth of the spices perfectly. It’s simple to make, stays moist for days, and fills the kitchen with the best fall scent.
- Perfectly balanced pumpkin and spice flavor
- Orange zest and juice keep it fresh-tasting
- Stays moist for days
- Works for breakfast, snack, or dessert
- Easy, one-bowl batter
🍽️ Servings + Time
- Serves: 10–12
- Prep time: 15 minutes
- Bake time: 40–45 minutes
- Total time: ~1 hour
📊 Macros (Per slice – approx.)
- Calories: 295
- Protein: 4g
- Carbs: 45g
- Fat: 12g
🔬 Why This Recipe Works (Quick Science)
The oil and pumpkin puree keep the cake moist even after a couple of days. Baking soda and baking powder ensure a light, fluffy crumb. Orange zest releases aromatic oils that enhance both the citrus and spice notes in the cake.
⚠️ Common Mistakes
- Overmixing the batter: Makes the cake dense.
- Using bottled orange juice: Fresh juice gives better flavor.
- Skipping the orange zest: It’s where most of the flavor lives.
- Overbaking: Can dry out the cake—start checking at 38 minutes.
🍴 What to Serve With
- Whipped cream or cream cheese frosting
- Fresh berries or orange slices
- Hot tea, chai, or coffee
- A scoop of vanilla or cinnamon ice cream
❓ FAQ
Can I make this in a bundt pan?
Yes—just adjust baking time to about 50–55 minutes.
Can I use whole wheat flour?
Yes—replace half the all-purpose flour for a denser, heartier texture.
Can I freeze it?
Yes—wrap tightly and freeze for up to 2 months.
Can I make it dairy-free?
Yes—use almond milk or oat milk.
👨🍳 How to Make Classic Orange Pumpkin Spice Cake
Step 1: Mix the Dry Ingredients
In a large bowl, whisk 1 3/4 cups flour, 1 cup sugar, 1/2 cup brown sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves until well combined.
Step 2: Mix the Wet Ingredients
In another bowl, whisk 3/4 cup pumpkin puree, 2 eggs, 1/2 cup vegetable oil, 1/4 cup fresh orange juice, 1 tbsp orange zest, and 1/2 cup milk until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
Step 4: Pour into Pan
Grease a 9-inch round or square cake pan. Pour in the batter and smooth the top with a spatula.
Step 5: Bake
Place the pan in a preheated 350°F oven and bake for 40–45 minutes, or until a toothpick comes out clean.
Step 6: Cool & Serve
Let the cake cool for at least 15 minutes before slicing. Dust with powdered sugar or frost if desired.
