Pumpkin Spice Cake Recipe – Easy, Delicious And Perfect For Fall!
Nothing screams Fall like a delicious Pumpkin Spice Cake. This easy, scrumptious cake has all the flavors of the season – pumpkin, cinnamon, nutmeg, and ginger. It’s also a great way to use up that extra pumpkin puree you may have left over from another recipe. Whether you’re looking for a special dessert for Thanksgiving or just a yummy treat to enjoy in the evening, this cake will be a hit!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
For the icing:
- 2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.
3. In a large bowl, beat butter and sugar together until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating after each addition. Beat in pumpkin puree and vanilla.
4. Alternately add flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Beat until just combined.
5. Divide batter evenly between the two cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes before turning out onto a wire rack to cool completely before icing.
6. For the icing, beat butter and sugar together in a large bowl until pale and fluffy. Beat in vanilla, then add milk, one tablespoon at a time, until desired consistency is reached. Beat in cinnamon, nutmeg and ginger.
7. Spread icing onto cooled cake. Serve and enjoy!
Nutrition
Servings: 12 | Serving Size: 1 slice | Calories: 488 kcal | Carbohydrates: 66g (22%) | Protein: 4g (8%) | Fat: 22g (34%) | Saturated Fat: 13g (65%) | Cholesterol: 85mg (28%) | Sodium: 324mg (13%) | Potassium: 187mg (5%) | Fiber: 1g (4%) | Sugar: 43g (48%) | Vitamin A: 5265IU (105%) | Vitamin C: 0.7mg (1%) | Calcium: 105mg (11%) | Iron: 2.1mg (12%)
This pumpkin spice cake is the perfect Fall treat. It’s easy to make and sure to be a hit with family and friends. The combination of pumpkin, cinnamon, nutmeg and ginger is a classic favorite. Plus, it’s a great way to use up that extra pumpkin puree you may have left over from another recipe. Enjoy this yummy cake with a hot cup of coffee or tea for a delicious end to any meal. Happy baking!
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