Easy Pumpkin Spice Cake Recipe
This Easy Pumpkin Spice Cake Recipe is soft, moist, and perfectly spiced with warm fall flavours. Made with simple pantry ingredients and pumpkin puree, it’s an easy homemade dessert ideal for holidays, gatherings, or cozy autumn baking.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- 4 tablespoons unsalted butter melted
- 3 large eggs room temperature
- ½ cup buttermilk or plain yogurt
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a large bowl, mix brown sugar, granulated sugar, vegetable oil, and melted butter until smooth.
- Add pumpkin puree to the sugar mixture and stir until fully incorporated.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk (or yogurt) and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not over mix.
- If using nuts, gently fold them into the batter.
- Pour the batter into the prepared baking pan and smooth the top evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes before slicing or frosting.
Notes
- For extra moisture, avoid over baking; remove the cake as soon as it tests done.
- This cake pairs beautifully with cream cheese frosting, maple glaze, or a simple dusting of powdered sugar.
- Store unfrosted cake at room temperature for up to 2 days, or refrigerate frosted cake for up to 4 days.
- The cake freezes well for up to 2 months when tightly wrapped. To make it gluten-free, use a 1:1 gluten-free baking flour blend.