Easy pumpkin spice cake

This delicious pumpkin spice cake is guaranteed to be your new favorite dessert!
This pumpkin cake is unbelievably moist and bursting with spiced pumpkin flavor, featuring a tender crumb that practically melts in your mouth. To make it even more irresistible, it’s finished with a cinnamon-kissed cream cheese frosting that takes it to the next level!

This cake tastes completely homemade! Every bite of this cake tastes just like homemade goodness.

The first time I made this pumpkin spice cake I forgot the sugar and yes it was the sugar itself which was a rookie move and quite surprising right!

It happened on a rainy Sunday while the leaves were crunching outside and I was feeling all the fall vibes so I lit a cinnamon candle and I put on a chunky sweater and I even had jazz playing in the background which meant I was in full Pinterest mode but then what came out was a sugarless cake that tasted like spiced regret.

There is something about pumpkin spice that feels like a hug in cake form because it is warm and a little nostalgic and honestly it is kind of addictive so I wonder who even decided that nutmeg and cloves should smell like childhood.

Have you ever taken a bite of something and instantly remembered a moment like your grandma’s kitchen or maybe that one cozy café from a road trip because this cake gives off that kind of vibe since it is soft and it is moist and sorry for using that word yet it really is and it smells like fall threw a party in your oven.

There is no judgment if you eat it for breakfast or if you eat it straight from the pan with a fork because I have been there too.And before I forget there is one more thing which is very important so please do not skip the frosting and just trust me on this.

Kitchen Equipment Needed :

• Mixing bowls “large and medium”
• Whisk and spatula
• Measuring cups and spoons
• 9×13 inch baking pan or two 8 inch round cake pans
• Oven
• Cooling rack

Tips for

Don’t overmix : stir just until combined to keep the cake fluffy.

Use pumpkin puree, not pumpkin pie filling : the filling has extra sugar and spices that can make the cake too sweet.

Make it extra moist : substitute buttermilk for regular milk for an even softer texture.

Add frosting : cream cheese frosting pairs beautifully with the warm spices.

Bake evenly : if using round pans, check early, as thinner cakes bake faster.

What to Eat with pumpkin spice cake ??

Pumpkin spice cake tastes wonderful with a steaming cup of tea or coffee, especially on cooler autumn afternoons. The warm spices seem to wrap you up in comfort.

On sunny days, it goes nicely with a glass of fruit juice or even an iced latte to keep things light.

Looking for more simple  dessert recipes to try ? Here are a few of our favorites:

Ingredients :

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar “packed”
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree , not pumpkin pie filling
• ½ cup vegetable oil ,or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk or buttermilk

How to Make pumpkin spice cake:

Step 1

reheat your oven : set it to 350°F “175°C” . Grease and lightly flour your baking pan, or line it with parchment paper and mix dry ingredients : in a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, salt, and all the spices.

Step 2

Combine wet ingredients : in another bowl, whisk the pumpkin puree, oil, eggs, vanilla, and milk until smooth then mix everything. Pour the wet mixture into the dry ingredients and gently stir until combined. Don’t overmix , just stir until no streaks of flour remain.

Step 3

Add extras “optional” : fold in nuts, raisins, or chocolate chips if desired.

Step 4

Bake : pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and cool : let the cake cool on a wire rack before slicing or frosting.

FAQ’S :

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