Pumpkin spice cake is a quintessential fall dessert, combining the warm flavors of pumpkin, cinnamon, nutmeg, and cloves into a moist and flavorful cake. This recipe provides a step-by-step guide to creating your own pumpkin spice cake at home, perfect for cozy gatherings or festive celebrations. Get ready to embrace the flavors of the season with this delicious treat!
Ingredients
For the Pumpkin Spice Cake:
Advertisement
- 2 cups (250g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup (200g) granulated sugar
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Ground cinnamon
- Chopped pecans or walnuts
Instructions
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare the Pumpkin Spice Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no lumps remain.
3. Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition, until the frosting reaches your desired sweetness and consistency.
- Beat in the vanilla extract until smooth.
5. Assemble the Cake:
- Once the cakes are completely cooled, place one cake layer on a serving plate.
- Spread a layer of cream cheese frosting over the top of the cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
- Optional: Sprinkle ground cinnamon and chopped nuts on top for garnish.
6. Serve and Enjoy:
- Slice and serve your delicious pumpkin spice cake, and enjoy the warm, comforting flavors of fall!
Tips for the Perfect Pumpkin Spice Cake
- Use Pure Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Room Temperature Ingredients: Ensure that the eggs and cream cheese are at room temperature for smoother mixing and better incorporation into the batter and frosting.
- Adjust the Spice Level: Feel free to adjust the amount of cinnamon, nutmeg, and cloves to suit your taste preferences.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture.
FAQ’s
1. Can I use homemade pumpkin puree?
- Yes, you can use homemade pumpkin puree if you prefer. Just make sure it’s smooth and well-drained.
2. Can I make this cake ahead of time?
- Yes, you can bake the cake layers in advance and store them in the refrigerator for up to 2 days before assembling and frosting the cake.
3. Can I use a different frosting?
- While cream cheese frosting pairs perfectly with pumpkin spice cake, you can also use whipped cream or a simple glaze if desired.
4. Can I make this cake gluten-free?
- Yes, you can use a gluten-free flour blend as a 1:1 substitute for all-purpose flour to make this cake gluten-free.
5. Can I freeze this cake?
- Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before frosting and serving.