Pumpkin Spice Cake
JMH
about 1 year ago
A delicious and moist cake infused with the warm flavors of pumpkin and spices.
Cooking Time
45 minutes
Serving Size
12 servings
Nutrition Per Serving
Cal
280
Protein
4g
Fat
12g
Sat Fat
7g
Carbs
40g
Chole
60mg
Fiber
1g
Sugar
25g
Sodium
250mg
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve the pumpkin spice cake as is or frost with cream cheese frosting for an extra touch of sweetness.
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