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Pumpkin Spice Cake

A delightful and easy-to-make cake that combines the flavors of pumpkin and warm spices, perfect for any autumn gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Make sure it's softened, not melted.
  • 1 cup granulated sugar
  • 2 large eggs Add one at a time.
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk Add when combining wet and dry ingredients.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In another large bowl, using a hand mixer, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract until everything is well combined.
  5. Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk, and mix until just combined to avoid overmixing.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Once done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

To store your pumpkin spice cake, ensure it’s fully cooled before wrapping it in plastic wrap or placing it in an airtight container. It can last up to a week in the refrigerator. For longer storage, freeze individual slices wrapped individually.