If you’re looking for a delightful dessert that captures the essence of fall, look no further than pumpkin spice cake. This moist and flavorful cake is infused with aromatic spices, making it a perfect treat for any occasion. Whether served at a holiday gathering or enjoyed with a cup of coffee, this cake is sure to impress. Let’s dive into the ingredients and preparation to create this seasonal masterpiece.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups sugar
– 1 cup pumpkin puree
– ½ cup vegetable oil
– 4 large eggs
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp cinnamon
– 1 tsp nutmeg
– ½ tsp ginger
– ½ tsp salt
– 1 tsp vanilla extract
– Optional: cream cheese frosting for topping
Servings and Cooking Time
This recipe makes about 10 servings. Preparation time is 20 minutes, while cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately: 350 calories, 16g fat, 45g carbohydrates, 3g protein, and 28g sugar.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, frost with cream cheese frosting if desired.
- Decorate with additional spices or nuts for garnish.
- Slice and serve to enjoy this autumn delight!
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, applesauce can replace some of the oil for a healthier option, while maple syrup can be used instead of sugar for a natural sweetener.
Serving and Pairings
This pumpkin spice cake pairs beautifully with a warm cup of chai tea or coffee. Serve it with whipped cream or a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. It can also be frozen for up to three months. To reheat, simply pop a slice in the microwave for a few seconds.
Cooking Mistakes
- Not measuring ingredients accurately can affect the cake’s texture.
- Overmixing the batter can lead to a dense cake.
- Using old spices may diminish flavor; always check freshness.
- Not greasing the pans properly can cause the cake to stick.
- Skipping the cooling time may lead to a messy frosting application.
Helpful Tips
- Let the pumpkin puree drain for a few minutes to avoid excess moisture.
- Experiment with adding nuts or chocolate chips to the batter.
- For a richer flavor, toast your spices before adding them.
- Use a toothpick to check for doneness; it should come out clean.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just ensure it is properly cooked and pureed before using it in the recipe.
How should I store leftovers?
Store leftover cake in an airtight container at room temperature or refrigerate for longer freshness.
Can I make this cake ahead of time?
Yes, this cake can be baked and stored for a few days before serving. Frost it right before serving for the best texture.
Is it possible to make this cake vegan?
Yes, you can substitute eggs with flax eggs and use plant-based oil and milk alternatives.
What can I use instead of cream cheese frosting?
You can use whipped cream or buttercream frosting as alternatives, depending on your preference.
Conclusion
Pumpkin spice cake is a delightful way to celebrate the flavors of fall. With its moist texture and warm spices, this cake is a crowd-pleaser for any gathering. Whether you enjoy it plain or dressed up with frosting, it’s bound to become a seasonal favorite.
Pumpkin Spice Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
- 1 tsp vanilla extract
- Optional: cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, frost with cream cheese frosting if desired.
- Decorate with additional spices or nuts for garnish.
- Slice and serve to enjoy this autumn delight!
