Pumpkin Spice Cake Perfection
This pumpkin spice cake is unbelievably moist, perfectly spiced, and easy to make. It's the perfect dessert for fall gatherings, promising a delightful blend of warm spices and sweet pumpkin flavor that will impress family and friends.
Equipment
- 9x13 inch baking pan
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Wooden skewer or toothpick
- Wire rack
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree 100% pure
- 1 teaspoon vanilla extract
- Powdered sugar or cream cheese frosting for topping optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, cloves, ginger, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar or frost with your favorite frosting.
- Slice, serve, and enjoy!
Notes
For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter to prevent a tough cake. Room temperature ingredients help create a smoother batter. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake can also be frozen for up to 2 months. Consider adding chocolate chips, nuts, or a cream cheese swirl for variations.