Creamy Pumpkin Spice Cake Recipe

Introduction

This pumpkin cake is a warm and comforting dessert perfect for autumn or any time you crave the cozy flavors of pumpkin and spices. Its moist texture and fragrant spices make it a delightful treat for family and friends.

Ingredients

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
3. Step 3: In another bowl, beat the eggs, then add pumpkin puree, vegetable oil, and vanilla extract. Mix until smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
5. Step 5: Pour the batter into the prepared pan and spread it evenly.
6. Step 6: Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Tips & Variations

• For extra moisture and flavor, fold in 1/2 cup chopped nuts or chocolate chips before baking.
• Use fresh pumpkin puree made by roasting pumpkin chunks if you prefer a fresher taste.
• Adjust spices to your preference, adding more cinnamon or a pinch of cloves for extra warmth.
• Top with cream cheese frosting or a simple dusting of powdered sugar for a sweet finish.

Storage

Store the pumpkin cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let it come to room temperature before serving or warm slices slightly in the microwave. The cake also freezes well for up to 2 months—wrap tightly in plastic wrap and foil to prevent freezer burn.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option. Just be sure it is pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.

How can I make this cake gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure your blend contains xanthan gum or another binder to maintain texture.

Creamy Pumpkin Spice Cake Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

A moist and flavorful pumpkin cake that combines rich pumpkin puree with warm spices, perfect for a comforting dessert or snack during the fall season.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 1/2 cups pumpkin puree
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, baking soda, and salt until well combined.
3. Blend wet ingredients: In a separate bowl, beat the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
4. Combine batter: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix to ensure a tender cake.
5. Bake the cake: Pour the batter into the prepared baking pan and spread it evenly. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes before serving. This allows the cake to set and makes it easier to cut.

Notes

• You can substitute the all-purpose flour with gluten-free flour to make the cake gluten-free.
• For added moisture and flavor, consider folding in 1/2 cup chopped nuts or raisins before baking.
• The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Serve with cream cheese frosting or a dusting of powdered sugar for extra indulgence.

Keywords: pumpkin cake, fall dessert, spiced cake, moist pumpkin cake, easy pumpkin dessert