Description
A moist and flavorful pumpkin spice cake with warm autumn spices. Perfect for fall gatherings or cozy evenings at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a bowl.
- Cream butter and both sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Mix in pumpkin puree.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients.
- Pour batter into prepared pan and bake for 30-35 minutes.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh pumpkin puree for best flavor.
- Cake stays moist for 3 days when stored in an airtight container.
- Top with cream cheese frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
