This pumpkin spice cake is a comforting, spiced delight, perfect to enjoy with coffee or as a special dessert. Its moist texture and aroma of cinnamon, nutmeg, and clove make it a fall favorite, but it’s so delicious you’ll want to make it year-round.
If you enjoy desserts with a spiced or tropical touch, you’ll love this Pineapple and Walnut Cheesecake or the classic Condensed Milk Flan.
Ingredients
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Optional Cream Cheese Frosting:
- 120 g cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (adjust texture as needed)
Step-by-step Instructions
- Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
- Mix wet ingredients: In a bowl, beat pumpkin puree, sugar, oil, and eggs until well combined.
- Mix dry ingredients: Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Bake: Pour into the prepared pan and bake for 40 to 45 minutes, or until a toothpick comes out clean.
- Cool: Let cool for 15 minutes before removing from the pan.
- Frosting (optional): Beat cream cheese with powdered sugar, vanilla, and milk until smooth. Spread over the cooled cake.
Why I Love This Recipe
This cake is like a warm hug in every bite. It strikes the perfect balance between sweet and spiced, and the cream cheese frosting adds a rich, smooth finish. Plus, it’s easy to make and always a hit.
Frequently Asked Questions
Can I use canned pumpkin? Yes, just make sure it’s 100% pure pumpkin, without added sugars or spices.
Can it be frozen? Yes, it freezes well for up to 2 months. Wrap in plastic and then foil.
Can I use whole wheat flour? You can replace half of the flour with whole wheat, but the cake will be denser.
Conclusion
The pumpkin spice cake is a moist, spiced, and truly comforting dessert. Perfect for chilly afternoons or to share any time of year.
If you’re looking for more sweet inspiration, don’t miss this Pineapple and Walnut Cheesecake or the classic Condensed Milk Flan.
With love, Chef Yolanda!
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Pumpkin Spice Cake – Cozy Flavor All Year Round
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This pumpkin spice cake is a comforting, spiced delight, perfect to enjoy with coffee or as a special dessert. Its moist texture and aroma of cinnamon, nutmeg, and clove make it a fall favorite, but it’s so delicious you’ll want to make it year-round.
Ingredients
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional Cream Cheese Frosting:
- 120 g cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (adjust texture as needed)
Instructions
- Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
- Mix wet ingredients: In a bowl, beat pumpkin puree, sugar, oil, and eggs until well combined.
- Mix dry ingredients: Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Bake: Pour into the prepared pan and bake for 40 to 45 minutes, or until a toothpick comes out clean.
- Cool: Let cool for 15 minutes before removing from the pan.
- Frosting (optional): Beat cream cheese with powdered sugar, vanilla, and milk until smooth. Spread over the cooled cake.
Notes
You can freeze this cake for up to 2 months. Wrap well in plastic and foil. You may also replace half the flour with whole wheat for a denser version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin cake, spice cake, fall dessert, moist pumpkin cake