Description
This Easy Pumpkin Cake is a moist, flavorful dessert perfect for the fall season or any time you crave the warm spices of pumpkin. With simple ingredients and straightforward steps, this cake combines the richness of pumpkin puree with a blend of spices and a tender crumb, making it an ideal treat for gatherings or cozy nights at home.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal baking temperature.
- Prepare the Pan: Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the sugar, oil, and eggs until smooth. Stir in the pumpkin puree and vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Pour the batter into the prepared pan(s), spreading it evenly.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then remove from the pan and cool completely on a wire rack.
- Serve and Enjoy: Slice and serve as is, or top with cream cheese frosting for added indulgence.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
- Measure flour properly by spooning it into the measuring cup and leveling off to avoid a dense cake.
- Optional: Add a cup of chopped nuts or chocolate chips for texture variation.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
