Ingredients
Scale
- 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