Description
This Pumpkin Spice Cake is a moist, flavorful dessert perfect for fall gatherings or cozy nights in. With a tender crumb, rich pumpkin flavor, and a balanced blend of warm spices, it’s easy to bake using simple pantry ingredients. Customizable and suitable for various dietary needs, this cake is sure to become a seasonal favorite.
Ingredients
Scale
Main Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (pure pumpkin, not pie filling)
- 1 cup brown sugar, packed
- ½ cup vegetable oil (use coconut oil for vegan option)
- 2 large eggs (use flax eggs or applesauce for vegan option)
- 1 teaspoon vanilla extract
Optional Add-ins
- ½ cup chopped nuts (walnuts, pecans, or toasted almonds)
- ½ cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease your baking pans with butter or non-stick spray and optionally line them with parchment paper to help release the cake easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour (or gluten-free blend), baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to distribute the leavening agents and spices evenly.
- Combine Wet Ingredients: In a large mixing bowl, beat together pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy, forming a moist and flavorful base.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed. Be careful not to overmix to keep the cake tender and light.
- Add Optional Ingredients: If using nuts or chocolate chips, fold them in now, distributing them evenly while keeping the batter intact.
- Bake: Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Frost and Decorate: Once the cake is completely cooled, frost with your favorite frosting such as cream cheese, maple glaze, or whipped cinnamon buttercream. Add any desired decorations or toppings.
Notes
- Use freshly ground spices for more intense flavor.
- Measure flour carefully by spooning and leveling to avoid a dense cake.
- Mix just until combined to prevent a tough texture.
- Bring eggs and pumpkin puree to room temperature for a more uniform batter.
- Start testing for doneness a few minutes early to avoid overbaking.
- Use pure pumpkin puree (not pie filling) for best flavor and consistency.
- Store cake in an airtight container at room temperature up to 2 days or refrigerate up to 1 week.
- Freeze unfrosted layers wrapped tightly for up to 3 months; thaw overnight in the fridge before frosting.
- Warm slices gently in microwave for 15-20 seconds to revive moistness before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pumpkin Spice Cake, Fall Dessert, Moist Pumpkin Cake, Pumpkin Cake with Spices, Gluten-Free Pumpkin Cake, Vegan Pumpkin Cake option
