Pumpkin Spice Cake
A cozy Pumpkin Spice Cake filled with warm autumn flavors, perfect for fall gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until well combined.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the pumpkin puree and vanilla extract until fully integrated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Once the cake is completely cooled, use a spatula to apply the pumpkin spice frosting evenly over the top and sides.
- Slice the cake into 8 servings and enjoy. This cake pairs beautifully with a cup of coffee or tea.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting to allow for better blending. Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version. How to Serve: This cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Bake the cake a day in advance and frost it just before serving for optimal flavor.