Pumpkin Spice Cake
A perfect autumnal cake full of that delicious pumpkin spice taste! This pumpkin cake is the ultimate treat to welcome the season, offering a great alternative to carrot cake with its rich, spiced flavour and irresistibly moist texture.
It's the perfect dessert for a cosy evening, an autumn gathering, or even a Halloween party.
While it shines in the cooler months, I personally enjoy this cake all year round, it’s just that good!
Recipe
Ingredients
2 cups (250g) Plain flour (level spoon)
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (you can make this yourself by combining 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger)
1 cup (240ml) vegetable oil
4 large eggs
1 cup (200g) soft light or dark brown sugar
1/2 cup (100g) granulated sugar
1 (425g) can pumpkin puree
1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Icing (optional)
8 ounces (224g) full-fat cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) icing sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Equipment: Hand Mixer | Glass Mixing Bowls | Glass 9x13 Baking Dish | Icing Spatula
Instructions:
Preheat the oven to 180°C and grease a 9x13 inch baking pan (I used a glass tray).
Whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin puree and vanilla extract together until combined.
Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
Spread the batter into the prepared pan.
Bake for 30-36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake are browning too quickly in the oven, loosely cover it with aluminum foil.
Icing (optional):
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add 3 cups icing sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier. Cover leftover cake tightly and store in the refrigerator for 5 days.
Pumpkin Spice Cake
Ingredients
Instructions
- Preheat the oven to 180°C and grease a 9x13 inch baking pan (I used a glass tray).
- Whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
- Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin puree and vanilla extract together until combined.
- Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
- Spread the batter into the prepared pan.
- Bake for 30-36 minutes. The cake is done when a toothpick inserted in the centre comes out clean. If you find the top or edges of the cake are browning too quickly in the oven, loosely cover it with aluminum foil.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add 3 cups icing sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier. Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
Equipment: KitchenAid Hand Mixer | Glass Mixing Bowls | Glass 9x13 Baking Dish | Icing Spatula
If you want to make the cake well in advance:
Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Make cupcakes instead: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. For 1 dozen cupcakes, use my pumpkin cupcakes recipe.
Want a 2 Layer Cake instead: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.
Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.