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Pumpkin Spice Cake

This Pumpkin Spice Cake is a delightful dessert that showcases the rich flavors of pumpkin and warm spices. The cake is incredibly moist and can be enjoyed on its own or topped with a creamy frosting. It’s a perfect choice for fall celebrations, Thanksgiving, or just a cozy night at home!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 12
Calories 300 kcal

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup vegetable oil or melted coconut oil
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4 large eggs
  • 1 tsp vanilla extract
  • For the Cream Cheese Frosting Optional:
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 –2 tbsp milk to thin for desired consistency

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch baking dish.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • Mix the Wet Ingredients:
  • In a large bowl, whisk together the granulated sugar, brown sugar, and oil until combined.
  • Add the pumpkin puree and mix well.
  • Beat in the eggs one at a time, followed by the vanilla extract.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the batter.
  • Bake the Cake:
  • Pour the batter evenly into the prepared cake pans (or baking dish) and smooth the tops.
  • Bake for 30–35 minutes (if using round pans) or 35–40 minutes (if using a 9x13 dish), or until a toothpick inserted into the center comes out clean.
  • Cool the Cake:
  • Allow the cakes to cool in the pans for about 10 minutes, then carefully invert them onto a wire rack to cool completely.
  • Make the Cream Cheese Frosting (Optional):
  • In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  • Add milk as needed to reach your desired consistency.
  • Frost the Cake:
  • Once the cake layers have cooled completely, spread the cream cheese frosting between the layers (if using round pans) and on top and sides of the cake.
  • If using a 9x13 dish, simply frost the top of the cake.