Easy Thanksgiving Cake in 30 Minutes 🍂 – Fluffy, Moist, and Perfect for Your Fall Feast!
This 30-minute Thanksgiving cake is fluffy, moist, and perfect for your fall gathering. Easy to make with pantry staples!
This Easy Thanksgiving Cake is your shortcut to holiday dessert glory! With just 10 minutes of prep and 20 minutes in the oven, you'll have a warm, spiced cake that's perfectly moist and bursting with fall flavors. No need for complicated techniques - just mix, pour, and bake! The golden-brown edges and cinnamon-sugar crust make it look like you've been baking all day. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate fall treat.
Whether you're hosting a cozy family dinner or need a quick dessert for a potluck, this cake will be the star of your table. Its soft crumb and warm spices evoke memories of apple pie and cinnamon rolls, but with the convenience of a one-bowl recipe. The best part? You won't believe how few ingredients are required!
This recipe uses simple pantry staples like flour, sugar, and baking powder, with a touch of pumpkin puree and warm spices to give it that signature fall flavor. The cake bakes up light and fluffy, with a tender crumb that melts in your mouth. It's the perfect balance of sweet and spiced, and it pairs beautifully with your favorite Thanksgiving dishes.
What makes this cake special is its incredible moisture factor. The combination of buttermilk and pumpkin puree keeps it tender and flavorful, while the cinnamon-sugar crust adds a delightful crunch. You'll love how easy it is to customize - add chopped pecans, swap in maple glaze, or try different spice blends for a personalized touch.
Ready to make your Thanksgiving guests swoon? This cake is sure to become a new holiday tradition. Let's dive into the details and get baking!
Ingredients
- 1 ½ cups all-purpose flour (180g)
- ¾ cup granulated sugar (150g)
- ½ cup unsalted butter, softened (113g)
- 1 large egg, room temperature
- ½ cup buttermilk (120ml)
- ½ cup pumpkin puree (120g)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 tbsp brown sugar (25g) for cinnamon-sugar crust
- 1 tbsp melted butter for crust
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease an 8-inch round or square baking pan and line with parchment paper. In a small bowl, mix brown sugar, 1 tbsp melted butter, and a pinch of cinnamon for the crust. Press half onto the bottom of the pan.
- Step 2: In a large bowl, cream butter and sugar until light and fluffy. Add egg and mix until smooth. Stir in pumpkin puree and buttermilk. In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 3: Pour batter into prepared pan. Spread remaining cinnamon-sugar mixture over the top. Bake for 20-25 minutes, until a toothpick inserted in center comes out clean. Let cool slightly before serving.
Why This Recipe Works
⏰ Time-Saving
This cake comes together in just 30 minutes total - perfect for last-minute holiday baking or when you need to keep your oven free for main dishes.
💰 Budget-Friendly
Uses basic pantry ingredients like flour, sugar, and baking powder, with optional pumpkin puree for fall flavor.
👥 Crowd-Pleasing
The warm spices and moist texture make it a hit with both kids and adults, especially when served with whipped cream.
🌟 Flavor Power
Pumpkin and spices create that signature fall flavor without needing a full pie crust or complicated techniques.
Easy Thanksgiving Cake
Quick, fluffy, and perfect for fall gatherings
🛒 Ingredients
- - 1 ½ cups all-purpose flour (180g)
- - ¾ cup granulated sugar (150g)
- - ½ cup unsalted butter, softened (113g)
- - 1 large egg, room temperature
- - ½ cup buttermilk (120ml)
- - ½ cup pumpkin puree (120g)
- - 1 tsp baking powder
- - ½ tsp baking soda
- - 1 tsp ground cinnamon
- - ½ tsp ground nutmeg
- - ¼ tsp ground cloves
- - ¼ tsp salt
- - 2 tbsp brown sugar (25g) for crust
- - 1 tbsp melted butter for crust
👨🍳 Instructions
Prep Pan: Preheat oven to 350°F (175°C). Grease an 8-inch round or square baking pan and line with parchment paper. In a small bowl, mix brown sugar, 1 tbsp melted butter, and a pinch of cinnamon for the crust. Press half onto the bottom of the pan.
💡 Tip: Use parchment paper for easy, clean removal. The crust will help keep the cake moist.
Mix Batter: In a large bowl, cream butter and sugar until light and fluffy. Add egg and mix until smooth. Stir in pumpkin puree and buttermilk. In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
💡 Tip: Don't overmix - a few lumps are okay. Overmixing can make the cake dense.
Bake: Pour batter into prepared pan. Spread remaining cinnamon-sugar mixture over the top. Bake for 20-25 minutes, until a toothpick inserted in center comes out clean. Let cool slightly before serving.
💡 Tip: Check doneness at 20 minutes - the cake should be golden-brown around the edges.
Nutrition (per serving):
Ingredient Notes & Substitutions
Buttermilk
The buttermilk adds moisture and a slight tang that balances the sweetness. For a vegan option, use almond milk mixed with 1 tsp apple cider vinegar.
Substitutions: Regular milk + 1 tbsp lemon juice, or non-dairy milk + acid (like vinegar or lemon).
Pumpkin Puree
Canned pumpkin puree is easiest, but you can use fresh pumpkin that's been steamed and blended. Look for pure pumpkin (not pie filling) for best results.
Substitutions: Sweet potato puree, butternut squash puree, or even mashed bananas for a different flavor.
Spices
The combination of cinnamon, nutmeg, and cloves creates that signature fall flavor. Adjust quantities to taste - some people prefer more cinnamon, others like a hint of nutmeg.
Substitutions: Pumpkin pie spice can be used in place of the individual spices.
Butter
Unsalted butter is recommended for better control over salt content. The butter helps create a tender crumb and rich flavor.
Substitutions: Coconut oil for a vegan option, or margarine for a dairy-free version.
Pro Tips for Perfect Thanksgiving Cake
🍂 Spice It Up
Sprinkle a pinch of ground ginger on top for extra warmth. You can also add a dusting of cinnamon sugar before serving for visual appeal.
🔪 Mixing Tip
Use a hand mixer for the butter and sugar, then switch to a spatula when adding dry ingredients. This prevents overmixing and ensures a light texture.
🧈 Room Temperature Butter
Softened butter blends more easily and creates a smoother batter. If your butter is too cold, microwave it for 10 seconds to soften.
❄️ Make Ahead Tip
Prepare the cake up to 24 hours in advance and store at room temperature in an airtight container. Reheat in the oven at 350°F for 5-10 minutes before serving.
Variations & Customizations
Pecanan Pie Twist
Add ½ cup chopped pecans to the batter and top with a drizzle of maple glaze (1 cup powdered sugar + 2-3 tbsp maple syrup). This variation adds a rich, nutty flavor and beautiful texture.
Apple Cinnamon Version
Replace pumpkin puree with ½ cup grated apple and increase cinnamon to 1 ½ tsp. Add ½ tsp vanilla extract for extra depth. This version has a lighter, fruitier flavor.
Vegan Option
Use vegan butter, coconut oil, and non-dairy milk. Replace egg with 1 tbsp ground flaxseed + 3 tbsp water. The cake will have a slightly denser texture but still be delicious.
Gluten-Free Version
Substitute all-purpose flour with a gluten-free 1:1 baking flour. Add ½ tsp xanthan gum if using multiple flours. This version works well for gluten-free diets without compromising texture.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Steamed green beans with garlic and herbs - the earthy green beans balance the cake's sweetness
- Maple glazed carrots - the warm maple flavor complements the cake's spices
- Apple cider - a classic fall beverage that pairs perfectly with the cake's flavors
🍷 Drink Pairings:
Serve with a glass of spiced apple cider or a rich red wine like Zinfandel. For non-alcoholic options, try a cinnamon-spiced coffee or a pumpkin spice latte.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare the cake up to 24 hours in advance. Store in an airtight container at room temperature. Reheat in oven at 350°F for 5-10 minutes before serving to restore freshness.
Refrigerator Storage
Store cooled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.
Freezer Storage
Wrap cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before reheating.
Reheating Instructions
Reheat individual slices in the microwave for 15-20 seconds, or warm the whole cake in a 350°F oven for 10-15 minutes. The cake will retain its moisture better when reheated in the oven.
Troubleshooting & Common Questions
Q: Why did my cake come out dry?
A: Overbaking is the most common cause. Check the cake at 20 minutes - it should be golden around the edges but still slightly soft in the center. Under the oven could also cause dryness, so ensure your oven is properly preheated.
Q: Can I use a different pan size?
A: Yes! For a 9-inch pan, reduce oven temperature to 325°F and increase baking time by 5-7 minutes. For mini loaf pans, bake for 15-18 minutes. The batter quantity will fill a 9x5 inch loaf pan perfectly.
Q: How to prevent the cake from sticking?
A: Use parchment paper for easy removal. You can also grease the pan with butter and dust with flour, tapping out the excess. For non-stick pans, a light coating of cooking spray is sufficient.
Q: Can I add frosting?
A: Yes! This cake pairs beautifully with cream cheese frosting or a simple vanilla glaze. For a festive touch, try a spiced maple glaze (1 cup powdered sugar + 2-3 tbsp maple syrup + ½ tsp cinnamon).
Final Thoughts
This Easy Thanksgiving Cake is the perfect combination of convenience and flavor. With just 30 minutes of hands-on time, you'll have a warm, spiced cake that's sure to impress your guests. The cinnamon-sugar crust adds a delightful crunch, while the pumpkin and spices give it that signature fall flavor. Whether you're serving it with a scoop of vanilla ice cream or enjoying it on its own, this cake is sure to become a new holiday tradition.
What I love most about this recipe is how customizable it is. Add nuts for extra texture, swap in maple glaze for a different flavor profile, or try the vegan version for dietary restrictions. The key is to keep the spices balanced and not overbake - this cake is at its best when it's just golden around the edges. I can't wait to hear how you all enjoy it!
