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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
Ingredients Method

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

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch baking dish.
  3. Mix the Dry Ingredients:
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  5. Mix the Wet Ingredients:
  6. In a large bowl, whisk together the granulated sugar, brown sugar, and oil until combined.
  7. Add the pumpkin puree and mix well.
  8. Beat in the eggs one at a time, followed by the vanilla extract.
  9. Combine Wet and Dry Ingredients:
  10. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the batter.
  11. Bake the Cake:
  12. Pour the batter evenly into the prepared cake pans (or baking dish) and smooth the tops.
  13. 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.
  14. Cool the Cake:
  15. Allow the cakes to cool in the pans for about 10 minutes, then carefully invert them onto a wire rack to cool completely.
  16. Make the Cream Cheese Frosting (Optional):
  17. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  18. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  19. Add milk as needed to reach your desired consistency.
  20. Frost the Cake:
  21. 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.
  22. If using a 9x13 dish, simply frost the top of the cake.