Pumpkin Spice Cake

Pumpkin Spice Cake has become an absolute staple in our home as soon as the leaves start to turn. There’s something so comforting and inviting about the warm spices filling the kitchen, a scent that instantly signals the arrival of fall. My family, especially my kids, are huge fans of anything pumpkin, but this cake? This Pumpkin Spice Cake is in a league of its own. It’s not just the taste – moist, tender, and bursting with pumpkin and spice – but also the texture that gets them every time. It’s the kind of cake that disappears in a day, with everyone sneaking slices at all hours. From after-school snacks to weekend desserts, this recipe has been requested time and time again, and it’s always met with enthusiastic smiles and empty plates. Honestly, if you’re looking for that perfect fall bake that will become a family favorite, look no further. This Pumpkin Spice Cake is it.

Ingredients

• All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb.
• Granulated Sugar: Adds sweetness and moisture to the cake, also helps with browning.
• Brown Sugar: Contributes to the cake’s moistness, adds a caramel-like depth of flavor, and enhances the spice notes.
• Pumpkin Puree (canned, not pumpkin pie filling): The star ingredient, delivering that signature pumpkin flavor and moistness. Ensure it’s 100% pumpkin puree for the best results.
• Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure.
• Vegetable Oil: Keeps the cake incredibly moist and tender, providing a delicate texture.
• Buttermilk: Adds tanginess and tenderness to the cake, activating the baking soda for a better rise. You can substitute with milk mixed with lemon juice or vinegar if needed.
• Pumpkin Pie Spice: The quintessential fall spice blend that brings warmth and aroma to the cake. It typically includes cinnamon, nutmeg, ginger, and cloves.
• Baking Soda: A leavening agent that helps the cake rise and become light and airy.
• Baking Powder: Another leavening agent that works alongside baking soda to ensure a perfect rise and texture.
• Salt: Enhances the flavors of all the other ingredients, balancing the sweetness and spice.
• Vanilla Extract: Adds a touch of warmth and enhances the overall flavor profile of the cake.
• Optional Cream Cheese Frosting: For an extra layer of indulgence, a tangy cream cheese frosting complements the spiced cake beautifully. Ingredients usually include cream cheese, butter, powdered sugar, and vanilla extract.

Instructions

1. Preheat the Oven and Prepare the Pan: Start by preheating your oven to 350°F (175°C). This is crucial to ensure the cake bakes evenly. While the oven is heating, grease and flour a 9×13 inch baking pan. Alternatively, you can use baking spray with flour for a non-stick finish. If you prefer, you can also line the bottom of the pan with parchment paper, leaving an overhang on the sides to easily lift the baked cake out later. This prevents sticking and makes cleanup a breeze.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the dry ingredients. This includes the all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. Whisking thoroughly is essential to evenly distribute the leavening agents and spices throughout the flour. This step ensures that there are no pockets of baking soda or spice in your batter, leading to a consistent flavor and texture in the final cake. Make sure to break up any clumps of brown sugar for a smooth mixture.
3. Combine Wet Ingredients: In a separate, large mixing bowl, whisk together the wet ingredients. This includes the pumpkin puree, eggs, vegetable oil, buttermilk, and vanilla extract. Ensure the pumpkin puree is smooth and without any lumps. Whisk the eggs until they are lightly beaten and incorporated. Combine all wet ingredients until they are well mixed. The buttermilk should be well incorporated to ensure the cake is moist and tangy.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients. It’s important to do this slowly to prevent flour from flying everywhere and to ensure a smooth batter. Mix on low speed with an electric mixer or by hand with a spatula or wooden spoon until just combined. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the dry ingredients are incorporated into the wet ingredients and the batter is smooth and uniform. A few streaks of flour are okay at this point, as they will disappear with further mixing.
5. Pour Batter into Prepared Pan: Pour the cake batter evenly into your prepared 9×13 inch baking pan. Use a spatula to spread the batter to the corners of the pan and ensure it is level. This will help the cake bake evenly and prevent any uneven rises or dips in the final product. Gently tap the pan on the countertop a few times to release any air bubbles trapped in the batter.
6. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. The baking time can vary slightly depending on your oven, so it’s important to check for doneness. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top of the cake should be lightly golden brown and spring back lightly when gently pressed. Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations and affect the cake’s rise.
7. Cool Completely: Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This allows the cake to set slightly and become easier to handle. After the initial cooling period, carefully invert the cake onto a wire rack to cool completely. Cooling the cake completely on a wire rack prevents condensation from forming underneath and ensures even cooling. Allow the cake to cool fully before frosting, as frosting a warm cake will cause it to melt and slide off.
8. Prepare Cream Cheese Frosting (Optional): While the cake is cooling, you can prepare the cream cheese frosting if desired. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer. Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and reaches your desired sweetness and consistency. Stir in the vanilla extract and mix until combined. If the frosting is too thick, you can add a tablespoon of milk or cream to thin it out. If it’s too thin, add more powdered sugar to thicken it.
9. Frost the Cooled Cake (Optional): Once the cake is completely cool, frost it with the prepared cream cheese frosting. You can use a spatula or knife to spread the frosting evenly over the top of the cake. For a more decorative finish, you can use a piping bag and tip to create swirls or patterns. Alternatively, you can dust the cake with powdered sugar or simply enjoy it plain if you prefer a less sweet option.
10. Slice and Serve: Once frosted (or not!), slice the Pumpkin Spice Cake into squares or slices and serve. This cake is delicious served at room temperature or slightly chilled. It pairs perfectly with a warm cup of coffee, tea, or a glass of cold milk. Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Servings: Approximately 12 servings
• Calories per Serving: Approximately 350-450 calories (without frosting)
• Fat: 15-20g
• Saturated Fat: 3-5g
• Cholesterol: 50-70mg
• Sodium: 200-300mg
• Carbohydrates: 45-60g
• Sugar: 30-40g

Preparation Time

• Prep Time: 20 minutes
• Bake Time: 30-35 minutes
• Total Time: 50-55 minutes

How to Serve

• Classic Slice: Serve a simple slice of Pumpkin Spice Cake as a comforting dessert or afternoon treat. It’s wonderful on its own, allowing the flavors to truly shine.
• With Cream Cheese Frosting: Elevate the cake with a generous layer of tangy cream cheese frosting. The frosting adds a rich, creamy contrast to the spiced cake.
• Dusted with Powdered Sugar: For a lighter touch, dust the cooled cake with powdered sugar. This adds a subtle sweetness and a beautiful, elegant finish.
• Alongside Whipped Cream: Serve with a dollop of freshly whipped cream or cinnamon whipped cream. The light and airy texture of the whipped cream complements the moist cake perfectly.
• With Vanilla Ice Cream: Pair a warm slice of Pumpkin Spice Cake with a scoop of creamy vanilla ice cream. The warm cake and cold ice cream create a delightful contrast.
• Coffee or Tea Pairing: Enjoy a slice of cake with a warm beverage like coffee, tea, or a pumpkin spice latte. The spices in the cake harmonize wonderfully with these drinks.
• Fall-Themed Dessert Platter: Include Pumpkin Spice Cake as part of a fall-themed dessert platter, alongside apple pie slices, pumpkin cookies, and caramel apples for a festive spread.
• Warm with Caramel Sauce: Drizzle warm caramel sauce over a slice of cake for an extra layer of sweetness and indulgence. The caramel enhances the brown sugar notes in the cake.
• Candied Pecans or Walnuts: Sprinkle chopped candied pecans or walnuts on top of frosted or unfrosted cake for added texture and nutty flavor.

Additional Tips for the Perfect Pumpkin Spice Cake

1. Measure Ingredients Accurately: Baking is a science, and precise measurements are crucial, especially for leavening agents like baking soda and baking powder. Use measuring cups and spoons specifically designed for baking, and level off dry ingredients for accurate amounts. For flour, spoon it into the measuring cup and level it off with a knife rather than scooping directly from the bag, which can compact the flour and lead to using too much.
2. Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough and dense cake. Mix the wet and dry ingredients just until they are combined. A few streaks of flour are okay; they will disappear as the batter rests slightly. Gentle mixing ensures a tender and moist cake.
3. Use Room Temperature Ingredients: Eggs and buttermilk at room temperature emulsify more easily into the batter, creating a smoother and more cohesive mixture. This results in a cake with a better texture and rise. Cold ingredients can also hinder the proper mixing and incorporation of fats, affecting the cake’s overall consistency.
4. Check for Doneness Properly: Don’t solely rely on baking time. Ovens can vary, so it’s crucial to check for doneness using a wooden skewer or toothpick. Insert it into the center of the cake; if it comes out clean or with just a few moist crumbs attached, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.
5. Cool Completely Before Frosting: Ensure the cake is completely cooled before frosting. Frosting a warm cake will cause the frosting to melt and become runny, making it difficult to achieve a smooth and even finish. Cooling allows the cake structure to set properly, making it easier to frost and preventing a messy result.
6. Spice it Up (or Down): Adjust the amount of pumpkin pie spice to your liking. If you prefer a stronger spice flavor, add an extra half teaspoon. If you want a milder spice profile, use slightly less. You can also customize the spice blend by adding individual spices like extra cinnamon, nutmeg, or ginger to suit your taste.
7. Enhance Pumpkin Flavor: For an even more intense pumpkin flavor, consider using homemade pumpkin puree if you have the time. Roasting your own pumpkin and pureeing it can bring out a richer, more nuanced pumpkin taste compared to canned puree. You can also add a teaspoon of pumpkin extract to boost the pumpkin flavor, especially if your pumpkin puree is on the milder side.

Frequently Asked Questions (FAQ)

Q1: Can I use pumpkin pie filling instead of pumpkin puree?

A: No, it is not recommended to use pumpkin pie filling as a direct substitute for pumpkin puree in this recipe. Pumpkin pie filling already contains added sugars and spices, which will alter the sweetness and spice balance of the cake, potentially making it overly sweet and affecting the texture. Always use 100% pure pumpkin puree (canned or homemade) for the best results in this Pumpkin Spice Cake recipe.

Q2: Can I make this cake ahead of time?

A: Yes, absolutely! Pumpkin Spice Cake is a great make-ahead dessert. You can bake the cake a day or two in advance and store it, unfrosted, tightly wrapped at room temperature. If you plan to frost it, wait until you are closer to serving time. Frosted cake can be stored in an airtight container in the refrigerator for up to 3-4 days. In fact, some people find that the flavors of pumpkin spice cake develop and deepen even further after a day or two, making it even more delicious the next day.

Q3: Can I freeze Pumpkin Spice Cake?

A: Yes, Pumpkin Spice Cake freezes very well. Allow the cake to cool completely after baking. You can freeze it whole or in slices. Wrap the cake or slices tightly in plastic wrap, and then wrap again in aluminum foil or place in a freezer-safe bag. For best quality, use within 2-3 months. When ready to serve, thaw the cake in the refrigerator overnight or at room temperature for a few hours. If frosted, it’s best to freeze unfrosted and frost after thawing to maintain the frosting’s texture.

Q4: What can I use if I don’t have buttermilk?

A: If you don’t have buttermilk on hand, you can easily make a substitute. For every cup of buttermilk needed, measure 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup. Then, add enough milk (dairy or non-dairy) to reach the 1-cup mark. Stir and let it sit for 5-10 minutes. The mixture will slightly thicken and curdle, resembling buttermilk. This simple substitution works effectively in most baking recipes, including this Pumpkin Spice Cake, providing the necessary tanginess and moisture.

Q5: Can I make this cake in a different pan size?

A: Yes, you can adapt this recipe for different pan sizes, but you may need to adjust the baking time. For example, you could use two 9-inch round cake pans for a layer cake. In this case, the baking time will likely be shorter, around 25-30 minutes. If you want to make cupcakes, the baking time will be significantly reduced, typically to 18-22 minutes. Always check for doneness with a toothpick, regardless of the pan size, and adjust baking times accordingly.

Q6: What are some variations I can try with this recipe?

A: There are many delicious variations you can try to customize this Pumpkin Spice Cake! Consider adding chocolate chips, chopped nuts (like pecans or walnuts), or dried cranberries to the batter for added texture and flavor. For a different frosting, try a maple cream cheese frosting or a brown sugar frosting. You could also incorporate a swirl of caramel or pumpkin butter into the batter before baking for a richer flavor profile. Another option is to add a streusel topping made with oats, brown sugar, and spices for a crumb cake variation. Experimenting with different additions and toppings can create exciting new versions of this classic fall cake.

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