Pumpkin Spice Cake
Indulge in the comforting flavors of pumpkin spice cake, a delightful treat that’s perfect for fall celebrations or any cozy gathering. This moist cake, infused with pumpkin and a blend of warm spices, is topped with a luscious cream cheese frosting that will have everyone reaching for seconds. Whether enjoyed with a cup of coffee or served at a festive gathering, this cake embodies the essence of autumn, making it a must-try for any dessert lover.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 teaspoons pumpkin pie spice
– 1 cup canned pumpkin puree
– ½ cup vegetable oil
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped nuts (optional)
Servings and Cooking Time
This recipe makes 10 servings. Preparation time is about 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, 3g protein, and 2g fiber. These values are based on a standard slice of cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
4. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
5. Fold in chopped nuts if desired.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. Prepare cream cheese frosting while the cakes cool.
10. Frost the cooled cakes and decorate as desired.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, use applesauce instead of vegetable oil for a healthier version. Feel free to replace granulated sugar with coconut sugar for a less processed alternative.
Serving and Pairings
This pumpkin spice cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside spiced coffee or a warm chai tea for an aromatic experience.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. If you wish to freeze, wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to three months. Reheat individual slices in the microwave for a few seconds before serving.
Cooking Mistakes
– Overmixing the batter can lead to a dense cake.
– Not measuring the flour correctly may affect the texture.
– Ensure your baking powder and soda are fresh for proper rising.
– Allow the cakes to cool completely before frosting.
– Avoid opening the oven door too early to prevent sinking.
Helpful Tips
– Use room temperature ingredients for better mixing.
– For an extra spice kick, add a pinch of nutmeg.
– Decorate with pumpkin seeds for a seasonal touch.
– Serve with a sprinkle of cinnamon on top for added flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it before adding it to the batter. It should have a similar consistency to canned pumpkin.
How can I make this cake vegan?
Substitute eggs with flax eggs or applesauce, and use a plant-based oil and vegan cream cheese for frosting.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup or serving it with a moist frosting to enhance the texture.
How should I frost the cake?
Use a cream cheese frosting for the classic taste, or try a whipped cream frosting for a lighter option. Make sure the cake is completely cool before frosting.
Can I make this in advance?
Absolutely! You can bake the cake a day or two ahead of time. Just store it properly to maintain freshness.
Conclusion
Pumpkin spice cake is a delightful representation of autumn flavors, making it a perfect dessert for any occasion. With its moist texture, aromatic spices, and creamy frosting, it’s sure to impress family and friends alike. Enjoy this seasonal treat and bring the essence of fall into your home!
Pumpkin Spice Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Fold in chopped nuts if desired.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare cream cheese frosting while the cakes cool.
- Frost the cooled cakes and decorate as desired.
