How To Make Pumpkin Spice Cake

How To Make Pumpkin Spice Cake

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Take a spice cake mix and turn it into a doctored up pumpkin cake! With
Take a spice cake mix and turn it into a doctored up pumpkin cake! With from www.pinterest.com

Nothing screams fall like a slice of pumpkin spice cake! This delicious dessert is perfect for any occasion, whether you’re hosting a Thanksgiving dinner or just looking for a cozy treat to enjoy on a chilly evening. The warm spices and creamy pumpkin flavor make this cake a true crowd-pleaser.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) cake pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
  3. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Gradually add the milk, stirring until the batter is smooth and well combined.
  6. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before serving.
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Nutritional Information

One slice of pumpkin spice cake (1/12 of the cake) contains approximately:

  • Calories: 270
  • Total Fat: 11g
  • Saturated Fat: 1.5g
  • Cholesterol: 35mg
  • Sodium: 310mg
  • Total Carbohydrate: 40g
  • Dietary Fiber: 1g
  • Total Sugars: 24g
  • Protein: 3g

Cooking Time

The total cooking time for this pumpkin spice cake is around 1 hour, including preparation time and baking time.

Equipment

  • 9-inch (23cm) cake pan
  • Medium bowl
  • Large bowl
  • Whisk
  • Spatula
  • Wire rack

Serving Suggestions

This pumpkin spice cake is delicious on its own, but you can also serve it with a dollop of whipped cream or vanilla ice cream for an extra treat. You can also sprinkle some chopped nuts or cinnamon on top for added texture and flavor.

Variations

If you want to switch things up, you can try adding some chopped nuts or raisins to the batter for added texture. You can also swap out the vegetable oil for applesauce or coconut oil for a healthier option. Additionally, you can add some cream cheese frosting on top for a tangy and sweet contrast.

Substitutions

  • You can use whole wheat flour instead of all-purpose flour for a healthier option.
  • You can use any type of oil instead of vegetable oil, such as coconut oil or olive oil.
  • You can use maple syrup instead of brown sugar for a natural sweetener.
  • You can use almond milk or any type of milk instead of regular milk.

Storage

You can store this pumpkin spice cake in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for up to 1 week or in the freezer for up to 3 months.

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Tips

  • Make sure to whisk the dry ingredients together before adding them to the wet ingredients to ensure even distribution of the spices.
  • Don’t overmix the batter, as this can result in a tough and dense cake.
  • Make sure to let the cake cool completely before slicing and serving to prevent it from falling apart.

Notes

This recipe yields one 9-inch (23cm) cake, which serves 12 people.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which can alter the flavor and texture of the cake. Always use pure pumpkin puree for best results.

Can I make this cake gluten-free?

Yes, you can use gluten-free flour instead of all-purpose flour to make this cake gluten-free.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in the fridge or freezer until ready to serve.

This pumpkin spice cake is the perfect dessert for any fall gathering or cozy night in. With its warm spices and creamy pumpkin flavor, it’s sure to please any crowd. Whether you serve it with a dollop of whipped cream or cream cheese frosting, this cake is guaranteed to be a hit. So why not give it a try and indulge in a slice of pure autumn bliss?

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