Easy Pumpkin Spice Cake

$To make this easy pumpkin spice cake, gather these simple items: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup chopped walnuts (optional) - Powdered sugar for dusting (optional) The key flavors in this cake come from spices and pumpkin. Cinnamon brings warmth. Nutmeg adds depth. Ginger gives a little zing, while cloves add a hint of earthiness. The pumpkin puree keeps the cake moist. It also gives it a lovely color. These flavors work together to create a cozy vibe. You can make this cake even better with some add-ins. Chopped walnuts add crunch and a nutty taste. If you want a sweet touch, dust the top with powdered sugar. For a more festive look, consider adding a dollop of whipped cream or a sprinkle of cinnamon before serving. First, gather all your ingredients. This makes baking easier and more fun. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also use parchment paper to line the pan. In a large bowl, add the dry ingredients. Combine 1 ½ cups of flour, 1 cup of granulated sugar, and ½ cup of packed brown sugar. Add 1 teaspoon of baking powder and 1 teaspoon of baking soda. Don't forget 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. Lastly, mix in ½ teaspoon of salt. Whisk these together well. This helps to blend all the flavors. In another bowl, mix the wet ingredients. Pour in 1 cup of canned pumpkin puree. Add ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and creamy. This step is key for a moist cake! Now, slowly pour the wet mix into the dry bowl. Stir gently until just combined. If you like, fold in ½ cup of chopped walnuts for extra crunch. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake in the oven for 25-30 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, the cake is ready. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Dust the top with powdered sugar if you want to add a sweet touch. To make your pumpkin spice cake perfect, follow these tips: - Measure flour correctly: Spoon it into your cup and level it off. - Room temperature eggs: They blend better with other wet ingredients. - Don’t overmix: Stir until just combined. This keeps the cake light. - Use a toothpick: Insert it into the center to check for doneness. - Cool properly: Let the cake cool in the pan for 10 minutes before removing. Avoid these common errors when baking your cake: - Skipping the greasing step: Always grease your pan to prevent sticking. - Using expired baking powder: Fresh baking powder helps the cake rise. - Not checking the oven temperature: An oven thermometer can help ensure accuracy. - Ignoring the cooling time: Cutting too soon can cause the cake to crumble. You can serve your pumpkin spice cake in many fun ways: - Dust with powdered sugar: This adds a sweet touch to the cake. - Top with whipped cream: A dollop of cream gives it a rich flavor. - Sprinkle cinnamon: This extra spice makes the cake even more festive. - Serve with ice cream: Vanilla pairs well with the warm spices. {{image_2}} You can easily make this cake gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for one with a good mix of starches and grains. This will keep the cake light and fluffy. For a dairy-free option, use plant-based milk instead of eggs. This change will still give you a moist cake. If you want to spice things up, add more warm spices. Try using a bit more cinnamon, ginger, or nutmeg. You can also make a cream cheese swirl. To do this, mix 4 oz of cream cheese with 1/4 cup of sugar and 1 egg. Drop spoonfuls of this mix into the batter. Then, swirl it with a knife before baking. This adds a rich, tangy flavor. You can turn this cake into cupcakes for a fun treat. Just pour the batter into cupcake liners and bake for 18-20 minutes. They make great snacks or party treats. If you prefer a bundt cake, pour the batter into a bundt pan. Bake it for about 30-35 minutes. The shape makes it look fancy, and it’s easy to slice and serve. To keep your pumpkin spice cake fresh, store it in an airtight container. You can also cover it tightly with plastic wrap. Place it at room temperature for up to three days. For longer storage, refrigerate it. This keeps the cake moist and tasty. You can freeze the cake for later enjoyment. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. The cake stays good in the freezer for up to three months. Just label it with the date. When you’re ready to enjoy your frozen cake, thaw it in the fridge overnight. If you want it warm, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and warm it for about 10-15 minutes. This brings back its fresh taste and makes it soft again. Enjoy your delicious slice! Yes, you can use fresh pumpkin. First, peel and chop the pumpkin. Then, steam or roast it until soft. After that, mash it well. You need about one cup of fresh pumpkin for this recipe. The cake is done when a toothpick comes out clean. Insert the toothpick into the center of the cake. If it has wet batter on it, bake for a few more minutes. Keep checking until it’s ready. You can use applesauce or mashed bananas. One egg equals about 1/4 cup of applesauce. This swap keeps the cake moist and adds natural sweetness. You might also try flaxseed meal mixed with water as a binder. The cake lasts for about three to four days at room temperature. Keep it in an airtight container. You can also refrigerate it for a week. If you want to keep it longer, freeze it for up to three months. Yes, you can add frosting. Cream cheese frosting pairs well with pumpkin spice cake. You can also use a simple glaze made with powdered sugar and milk. Just remember, this cake is great on its own too! This article covered key steps for baking a delicious pumpkin cake. We discussed ingredients, preparation steps, and helpful tips to ensure success. You learned about alternatives, storage options, and answers to common questions. Remember to get creative with flavors and serving ideas. Baking should be fun, so don’t hesitate to experiment. Enjoy your tasty creation and share it with friends and family.$

Indulge in the warm flavors of fall with this easy pumpkin spice cake recipe! Perfect for gatherings or simply pampering yourself, this delicious cake features simple ingredients like pumpkin puree, spices, and optional walnuts for a delightful crunch. Enjoy a slice topped with powdered sugar or whipped cream for a festive treat. Click through to discover how to make your own mouthwatering cake and bring a taste of autumn to your table!

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Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts (optional)

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk together until well blended.

In a separate bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and creamy.

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts for added texture.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust the top with powdered sugar if desired before slicing and serving.

Prep Time: 15 min | Total Time: 45 min | Servings: 8

- Presentation Tips: Serve slices of the cake on decorative plates, and consider garnishing with a dollop of whipped cream or a sprinkle of cinnamon for added flair.