Pumpkin Spice Cake
Savor the essence of fall with this delectable pumpkin spice cake. With its moist texture and fragrant spices, this cake is perfect for cozy gatherings or as a festive dessert. The combination of pumpkin puree and warm spices creates a comforting flavor that will have your guests asking for seconds. Let’s dive into the delightful recipe that will surely become a seasonal favorite!
Ingredients
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp ginger
– ¼ tsp cloves
– ½ tsp salt
– 1 cup pumpkin puree
– 1 cup sugar
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
Servings and Cooking Time
This pumpkin spice cake recipe yields approximately 8 servings. Preparation takes about 15 minutes, and the baking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, and 3g protein. This information is based on one serving.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
4. In another bowl, mix pumpkin puree, sugar, and oil until well combined.
5. Add eggs and vanilla extract to the pumpkin mixture; mix well.
6. Gradually add dry ingredients to the wet ingredients; stir until just combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
10. Frost with cream cheese frosting and serve.
Alternative Ingredients
If you want to make a healthier version, consider substituting whole wheat flour for all-purpose flour. You can also replace sugar with maple syrup or honey for a natural sweetener. Dairy-free options can be used for the frosting too.
Serving and Pairings
This pumpkin spice cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with a warm cup of chai or spiced coffee, enhancing the festive flavors.
Storage and Reheating
Store the pumpkin spice cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake for up to 3 months; just ensure it’s well wrapped.
Cooking Mistakes
- Don’t skip the spices; they’re essential for flavor.
- Ensure your baking soda and powder are fresh for the best rise.
- Don’t overmix the batter; mix until just combined.
- Let the cake cool completely before frosting.
- Use room temperature ingredients for better mixing.
Helpful Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- For extra flavor, add chocolate chips or nuts to the batter.
- Adjust the spices to your taste for a personalized touch.
- Consider adding a cream cheese frosting for a rich finish.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend for proper ratios.
How do I know when my cake is done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
What can I use instead of vegetable oil?
You can use melted coconut oil or unsweetened applesauce for a healthier option.
Can I make mini pumpkin spice cakes?
Absolutely! Just adjust the baking time and use a muffin tin or mini cake pans.
How do I store leftover cake?
Wrap the cake tightly in plastic wrap and store it in the fridge or at room temperature for a few days.
Conclusion
Pumpkin spice cake is a delightful addition to any autumn gathering. With its warm flavors and soft texture, it’s sure to please everyone. Whether served plain or with a rich frosting, this cake is a celebration of the season that you won’t want to miss!
Pumpkin Spice Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ tsp salt
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix pumpkin puree, sugar, and oil until well combined.
- Add eggs and vanilla extract to the pumpkin mixture; mix well.
- Gradually add dry ingredients to the wet ingredients; stir until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
- Frost with cream cheese frosting and serve.
