introduction
Pumpkin Spice Cake is a warm and flavorful dessert that captures the essence of autumn. It combines the rich taste of pumpkin with a blend of cozy spices, making it perfect for fall gatherings or just a comforting treat at home.
why make this recipe
This Pumpkin Spice Cake is not only delicious but also easy to make. With simple ingredients and straightforward instructions, you can create a cake that delights family and friends. The moist texture and spiced flavor profile will have everyone reaching for another slice, reminding them of the joys of the season. Plus, the luscious frosting adds that extra sweetness to make it even more enjoyable!
how to make Pumpkin Spice Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- For frosting:
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup cream
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, combine the granulated sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla extract. Mix well until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually mix in the powdered sugar and cream until smooth. Add vanilla and mix well.
- Frost the cooled cake and enjoy!
how to serve Pumpkin Spice Cake
Serve this cake at room temperature for the best flavor. You can offer it plain, or with a scoop of vanilla ice cream or whipped cream on the side. Garnishing with a sprinkle of cinnamon on top makes it look even more inviting.
how to store Pumpkin Spice Cake
To keep your Pumpkin Spice Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the fridge, where it will stay good for about a week. You can also freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and then foil before freezing.
tips to make Pumpkin Spice Cake
- Make sure your eggs and pumpkin puree are at room temperature for a smoother batter.
- Sift the dry ingredients together to ensure even distribution of the baking powder and spices.
- Check for doneness a few minutes before the baking time is up to prevent overbaking.
- For extra flavor, add chopped nuts or chocolate chips to the batter.
variation
You can add cream cheese frosting instead of the vanilla frosting for a tangy twist. Another variation is to make cupcakes instead of a full cake. Just adjust the baking time to about 20-25 minutes for cupcakes.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth.
What can I substitute for vegetable oil?
You can use melted coconut oil or melted butter as a substitute for vegetable oil.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it properly, and frost it right before serving for the best taste.
Pumpkin Spice Cake
A warm and flavorful Pumpkin Spice Cake featuring cozy spices, perfect for autumn gatherings.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- For frosting:
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a bowl.
- Combine the granulated sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla extract in a large bowl, mixing well until smooth.
- Add the dry ingredients gradually to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Beat the softened butter for the frosting until creamy. Gradually mix in the powdered sugar and cream until smooth. Add vanilla and mix well.
- Frost the cooled cake and enjoy!
Notes
Serve with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
