As the leaves begin to turn and the air gets crisp, nothing quite captures the essence of fall like a traditional pumpkin spice cake. This recipe is a delightful blend of warming spices and pumpkin goodness, perfect for cozy gatherings or a simple treat at home.
All-purpose flour provides the structure for the cake. It’s the backbone of any good bake. Granulated sugar and brown sugar work together to balance sweetness and add a hint of caramel flavor. Pumpkin puree is the star, offering moisture and rich flavor. Vegetable oil keeps things nice and moist. Eggs bind everything together, adding richness. Vanilla extract enhances the overall flavor with a hint of floral sweetness. Baking soda and baking powder ensure the cake rises properly. A mix of cinnamon, nutmeg, ginger, and cloves brings that classic pumpkin spice warmth. A pinch of salt enhances all the flavors. Finally, chopped walnuts add optional texture and nuttiness.
This pumpkin spice cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancy touch, drizzle with a simple glaze made of powdered sugar and milk. It’s also excellent with a cup of spiced chai or hot apple cider, enhancing the autumnal flavors.
Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish so the cake won’t stick when it’s done. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. You want everything well combined, so the spices are evenly distributed.
In another bowl, beat the eggs until they’re well mixed, then stir in the pumpkin puree, vegetable oil, and vanilla extract. Mix until everything is smooth and homogenous. This is where the cake gets its moisture and flavor.
Now, gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. You don’t want to overmix; this can make the cake dense. If you’re using walnuts, fold them in at this point.
Pour the batter into your prepared baking dish and spread it evenly with a spatula. This ensures even baking. Pop it into the preheated oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Share