Irresistible Pumpkin Spice Cake: A Cozy Fall Delight

Pumpkin spice cake is the culinary hug you never knew you needed, combining rich pumpkin flavor with a symphony of warm spices that’ll make your taste buds dance. Close your eyes and imagine slicing into a moist, fluffy cake topped with cream cheese frosting that drapes over the edges like a cozy blanket on a chilly autumn evening.

This delightful treat brings back memories of fall family gatherings where laughter fills the air and the scent of cinnamon lingers like an old friend. Whether you’re celebrating a birthday or just enjoying a Sunday afternoon, this pumpkin spice cake promises to elevate any occasion with its stunning visual appeal and heartwarming flavors.

I once made this pumpkin spice cake for a cozy fall get-together, and let me tell you, my friends devoured it in record time! The look of pure bliss on their faces was priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling for optimal flavor.

• Granulated Sugar: Regular white sugar sweetens up the cake beautifully; consider using brown sugar for added moisture.

• Eggs: Use large eggs to help bind the ingredients together for a perfectly fluffy texture.

• All-Purpose Flour: Standard flour works well; sift it for extra lightness in your cake.

• Baking Powder: Fresh baking powder ensures your cake rises perfectly; check its expiration date before use.

• Baking Soda: Adds leavening power and helps balance the acidity in the pumpkin puree.

• Cinnamon, Nutmeg, Ginger, Cloves: These warm spices create that signature pumpkin spice flavor profile we all love!

• Salt: A pinch enhances all the sweet flavors; don’t skip it!

• Vegetable Oil: Keeps your cake moist and tender; can substitute with melted butter if you prefer.

• Cream Cheese Frosting: A rich frosting that complements the spice perfectly—homemade or store-bought will do!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat and Prepare Your Kitchen: Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with cooking spray or butter, then line the bottoms with parchment paper for easy removal.

Mix Wet Ingredients Together: In a large mixing bowl, whisk together canned pumpkin puree, granulated sugar, vegetable oil, and eggs until everything is well combined and smooth as silk.

Sift Dry Ingredients Together: In another bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sifting these together helps aerate them for even mixing!

Combine Wet and Dry Mixtures: Gradually add dry ingredients into the wet mixture while gently folding them together. Be careful not to overmix—this will keep your cake light and airy!

Pour Batter into Pans: Divide your batter evenly between the prepared pans. Use a spatula to smooth out the tops so they bake evenly.

Bake Until Perfectly Golden Brown!: Place both pans in the preheated oven and bake for about 25-30 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean or with just a few crumbs attached, you’re golden!

After cooling in pans for about 10 minutes, transfer them to wire racks to cool completely before frosting.

Now you have all the steps you need to create this delightful pumpkin spice cake! Enjoy sharing it with loved ones or savoring every slice yourself. Remember that this recipe is as much about joy as it is about deliciousness!

Perfecting the Cooking Process

Start by mixing dry ingredients first, then add wet ingredients to create a smooth batter. Baking at 350°F ensures even cooking while keeping your cake moist and fluffy.

Add Your Touch

Experiment with different spices like nutmeg or swap regular sugar for brown sugar for added depth. Tossing in chocolate chips can provide an unexpected, yet delightful twist.

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze the cake, reheating individual slices in the microwave for quick enjoyment.

Baking my first pumpkin spice cake was a memorable experience; my family devoured it within minutes, and I realized I had discovered a new fall tradition.

FAQ

What makes pumpkin spice cake unique?

Pumpkin spice cake combines rich pumpkin flavor with warm spices, creating a cozy dessert experience.

Can I use gluten-free flour?

Yes, substituting gluten-free flour works well; just ensure you adjust baking time as needed.

How do I store leftover pumpkin spice cake?

Keep it in an airtight container at room temperature or refrigerate for longer freshness.

Print

Pumpkin Spice Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Maria Del
• Total Time: 45 minutes
• Yield: Serves approximately 12 people 1x

Print Recipe

Pin Recipe

Description

Pumpkin spice cake is the ultimate autumn dessert, blending rich pumpkin flavor with warm spices for a cozy treat. Topped with luscious cream cheese frosting, this cake is perfect for fall gatherings, birthdays, or simply indulging on a chilly day. Its moist texture and delightful aroma will fill your kitchen with warmth, making it a seasonal favorite that everyone will love.

---

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• Cream cheese frosting (store-bought or homemade) for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth.
3. In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually add dry ingredients to wet ingredients, folding gently until just combined—avoid overmixing.
5. Divide batter between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cakes cool in pans for about 10 minutes before transferring them to wire racks to cool completely. Frost once cooled.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 305
• Sugar: 23g
• Sodium: 205mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 32mg