Description
This moist and flavorful pumpkin cake is a perfect autumn dessert that combines warm spices with a tender crumb, delivering a deliciously rich and comforting treat that everyone will love.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 1/4 cup water
- 1 teaspoon vanilla extract
Optional Toppings
- Powdered sugar for dusting
- Cream cheese frosting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans for even baking.
- Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir to combine the spices evenly throughout the dry mix.
- Combine wet ingredients: In a separate bowl, beat the eggs thoroughly, then add the vegetable oil, pumpkin puree, water, and vanilla extract. Mix well until all wet ingredients are smoothly incorporated.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine without overmixing. The batter should be smooth and thick.
- Pour batter into pan: Pour the prepared batter into the greased and floured pan(s), spreading it evenly with a spatula.
- Bake the cake: Place the pan(s) in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Add toppings (optional): Once fully cooled, dust with powdered sugar or frost with cream cheese frosting if desired, then slice and serve.
Notes
- For extra moisture, you can substitute half the vegetable oil with applesauce.
- Spices can be adjusted according to your preference for warmth and intensity.
- This cake stores well covered at room temperature for 2-3 days or refrigerated for up to a week.
- To make cream cheese frosting, beat 8 oz cream cheese with 1/4 cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling which contains added sugars and spices.
