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

Scale

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