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Pumpkin Spice Cake

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Moist and flavorful pumpkin spice cake, perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, use an electric mixer to beat the butter until creamy. Gradually add sugar and beat until light and fluffy.
  4. Beat in eggs one at a time, then beat in pumpkin puree and vanilla extract.
  5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the heavy cream, beginning and ending with the flour mixture. Beat just until combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

For an extra moist cake, ensure all ingredients are at room temperature. You can also add chopped walnuts or pecans for added texture and flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-cake/