This Pumpkin Spice Cake is a perfect way to enjoy the flavors of fall. Moist and flavorful, it combines pumpkin and warm spices for a comforting treat. It’s an easy, delicious cake that fits right into cozy autumn days.
Why We Love This Pumpkin Spice Cake Recipe
Pumpkin Spice Cake is much more than just a dessert; it’s a celebration of flavors that evoke warmth and comfort. The combination of pumpkin and spices makes it incredibly moist and flavorful. The sweetness of brown sugar coupled with the earthy notes of pumpkin pie spice creates a memorable taste.
What truly sets this cake apart is its versatility. You can enjoy it plain, or elevate it with a luxurious cream cheese frosting that adds an irresistible tang. It’s perfect for autumn gatherings, and it will be the star at any potluck. Your friends and family will rave about it, and you’ll find yourself making this cake again and again.
Let’s delve into the ingredients you’ll need to create this heavenly dessert!
Ingredients for Pumpkin Spice Cake
Creating a delightful Pumpkin Spice Cake requires a few simple ingredients you might already have in your pantry. Here’s what you’ll need:
- 2 1/2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 can (15 oz) pure pumpkin
- 1 cup vegetable or canola oil
- 3 large eggs, beaten
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt (omit if using salted butter)
How to Make Pumpkin Spice Cake Directions
Baking Pumpkin Spice Cake might seem intimidating if you haven’t done it before, but it’s quite straightforward. Here are the steps to guide you in creating this delectable dessert.
Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. Don’t forget to spray a 9×13 inch baking pan with cooking spray to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, combine your dry ingredients. Mix together the all-purpose flour, light brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt. Stir until thoroughly combined. This will help distribute all those wonderful flavors throughout the cake.
Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin, vegetable (or canola) oil, beaten eggs, whole milk, and vanilla extract. Ensure that everything is well blended; this is where the moisture and flavor of the cake come from.
Combine and Mix: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick, yet smooth, with no flour streaks remaining.
Bake the Cake: Pour the batter into your prepared baking pan, smoothing the top to create an even layer. Place it in the preheated oven and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be simply heavenly!
Cool Before Frosting: Once baked, remove the cake from the oven, and allow it to cool completely in the pan. This ensures that the frosting doesn’t melt when you apply it.
Prepare the Cream Cheese Frosting: For that luscious cream cheese frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy. Gradually add in the powdered sugar, milk, vanilla extract, and salt. Mix until you achieve a fluffy consistency.
Frost Your Cake: Once your cake is completely cooled, it’s time to frost it. Spread the cream cheese frosting generously over the top. You can use a spatula for a smooth finish or create swirls for a decorative touch.
How to Serve Pumpkin Spice Cake
Serving your Pumpkin Spice Cake can be as simple or as fancy as you prefer. It’s delightful on its own, allowing the cake’s rich flavors to shine through. However, presenting it with a cup of coffee or hot apple cider elevates the experience to a whole new level.
Consider cutting your cake into squares and placing them on a serving platter with a sprinkle of additional pumpkin pie spice on top for an elegant touch. You can also add a dollop of whipped cream or a scoop of vanilla ice cream to create a decadent dessert. A few toasted nuts or candied pecans sprinkled on top can add a delightful crunch and visual appeal.
Expert Tips for Perfect Pumpkin Spice Cake
Creating a perfect Pumpkin Spice Cake is achievable with just a few expert tips:
Fresh Ingredients: Always use fresh ingredients, particularly your baking powder and baking soda. Old baking powder can lead to a denser cake.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a tough cake texture.
Room Temperature Ingredients: For the best results, ensure your eggs and cream cheese are at room temperature. They incorporate better with the other ingredients, leading to a smoother batter and frosting.
Store Properly: If you have leftover cake, store it properly to maintain its moisture. Snap or cover it tightly before placing it in the fridge.
Check Baking Time: Ovens can vary in temperature; keep an eye on your cake as it bakes to avoid overcooking.
How to Store Pumpkin Spice Cake
To keep your Pumpkin Spice Cake fresh and delicious, storing it properly is essential. If you’ve got leftovers (which is rare!), here’s how to do it:
Room Temperature: If you plan to eat the cake within a day or two, cover it with plastic wrap or aluminum foil and leave it out at room temperature. The cake will maintain its moisture and flavor.
Refrigeration: For longer storage, keep the cake in the refrigerator. Wrap it securely in plastic wrap or place it in an airtight container to prevent it from drying out. It can last up to a week in the fridge.
Freezing: If you’ve made a huge batch and want to save some for later, freezing is a great option. Slice the cake and place each piece in an airtight container or freezer-safe bag. It’s best consumed within three months, but it can last up to six months in the freezer.
When you’re ready to serve frozen cake, allow it to thaw in the refrigerator overnight, or place it at room temperature for a few hours.
Variations of Pumpkin Spice Cake
Although the classic Pumpkin Spice Cake is a favorite, there are endless ways to customize this recipe to make it your own. Here are some exciting variations you can consider:
Nutty Twist: Add 1 cup of chopped walnuts or pecans to the batter for a delightful crunch that complements the spices beautifully.
Chocolate Swirls: For a chocolate pumpkin cake, swirl in some cocoa powder. You could mix 1/3 cup cocoa powder with a portion of the batter before pouring it into the pan.
Ginger Kick: Enhance the spice level by adding finely grated fresh ginger or a pinch of ground ginger to the batter.
Coconut Bliss: Fold in some shredded coconut or top the cake with toasted coconut flakes for an exotic flavor.
Festive Toppings: Decorate with a mix of colorful fall sprinkles or edible flowers if you’re looking to make the cake visually stunning.
Each of these variations offers a twist on the traditional flavor profile, ensuring that each slice of cake is unique.
FAQ: Pumpkin Spice Cake
To clarify any lingering questions, here’s a brief FAQ about Pumpkin Spice Cake:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-cooked and blended to resemble the texture of canned pumpkin.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.
How long can I keep the cake in the freezer?
For the best taste and texture, it’s recommended to consume the cake within three months when frozen. However, it can last up to six months.
Can I add cream cheese frosting in advance?
Yes! You can prepare the cream cheese frosting in advance and store it in the refrigerator for up to a week. Just give it a good mix before spreading.
Pumpkin Spice Cake
Equipment
- 9×13-inch baking pan
- Mixing Bowls:
- Whisk
- Spatula
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 tsp. pumpkin pie spice
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 can pure pumpkin (15 oz)
- 1 cup vegetable or canola oil
- 3 large eggs beaten
- ½ cup whole milk
- 1 tsp. vanilla extract
- 8 oz. cream cheese softened
- ½ cup unsalted butter softened (1 stick)
- 3 cups powdered sugar
- 2 Tbsp. whole milk
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt (omit if using salted butter)
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking pan with cooking spray.
- In a large mixing bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt. Mix until combined.
- In a separate bowl, whisk together pumpkin, oil, eggs, milk, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, milk, vanilla extract, and salt, mixing until fluffy.
- Once the cake is cooled, frost it generously with the cream cheese frosting.
- Serve and enjoy!
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