Pumpkin Spice Cake
Introduction
If you’re a lover of pumpkin-filled delights, then this pumpkin cake recipe from My Cake School is the perfect treat for you. With its impeccable balance of warm spices, moist texture, and rich flavors, this cake is ideal for autumn celebrations or any time you crave the comforting taste of pumpkin. The recipe is straightforward, guaranteed to fill your kitchen with delightful aromas, and the results will leave everyone asking for seconds!
Detailed Ingredients with measures
To make this pumpkin cake from scratch, here’s what you’ll need:
cake flour
baking powder
baking soda
ground cinnamon
ground nutmeg
cloves
ground ginger
salt
butter
sugar
brown sugar
eggs
vanilla extract
pumpkin purée
buttermilk
Prep Time
Preparing this pumpkin cake doesn’t require expert baking skills. Spend a quick few minutes measuring your ingredients, mixing them carefully, and getting everything ready to make the batter. With just a little time and effort, you’ll have the perfect cake ready to bake.
Cook Time, Total Time, Yield
The cake bakes beautifully in the oven for a recommended period, ensuring the perfect moist texture. When cooled, its texture boasts a pillowy softness with an elegant crumb structure. Once it’s ready, your kitchen will not only smell heavenly, but you’ll also have a cake that yields a generous serving size, making it great to share with family or friends.
Detailed Directions and Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (177°C). Prepare a 9×13 inch pan by greasing it and lining it with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3: Blend Wet Ingredients
In a larger mixing bowl, combine the sugar, brown sugar, oil, eggs, vanilla extract, and pumpkin puree. Mix until smooth and fully incorporated.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture while mixing on low speed. Blend until the batter is smooth, but avoid overmixing.
Step 5: Add to Prepared Pan
Pour the batter into the prepared 9×13 inch pan. Use a spatula to spread the batter evenly.
Step 6: Bake the Cake
Place the pan in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cake
Once baked, remove the pan from the oven. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Frosting
Once the cake is completely cool, frost it with your favorite frosting, such as cream cheese frosting or vanilla buttercream. Spread the frosting evenly over the top of the cake.
Step 9: Serve and Enjoy
Cut the frosted cake into slices and serve. Enjoy your delicious homemade pumpkin cake.
Notes
Note on Pumpkin Puree
Be sure to use canned pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sweeteners.
Note on Spices
You can adjust the spice quantities to suit your preference or substitute with a pumpkin spice blend instead of the individual spices.
Note on Storage
Store the frosted cake in the refrigerator in an airtight container. Let it sit at room temperature for about 15 to 20 minutes before serving again.
Note on Frosting
For a lighter option, you can simply dust the top of the cake with powdered sugar instead of frosting.
Note on Freezing
The unfrosted cake can be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for up to 3 months. Thaw it at room temperature before frosting and serving.
Cook Techniques
Preparing the Pumpkin Batter
Ensure all ingredients, including eggs, are at room temperature to allow for maximum blending and consistency. Use a fine sieve to sift the dry ingredients (flour, baking powder, baking soda, salt, and spices) for an even texture.
Mixing Wet and Dry Ingredients
Slowly incorporate the dry ingredients into the wet ingredients. Mix only until just combined, avoiding overmixing to maintain a tender cake texture.
Properly Greasing Pan
Grease and flour pans (or use parchment paper liners) to ensure easy cake removal. This prevents sticking and maintains the baked cake’s structure.
Avoid Overbaking
Check the cakes with a toothpick or skewer for doneness. Bake until it comes out clean or with a few moist crumbs, ensuring the cakes remain moist and soft.
Cooling the Cakes
Cool cakes in pans for 10-15 minutes before transferring them to wire racks. Let them cool completely before frosting to prevent melting.
Frosting and Decorating
Use an offset spatula for smooth spreading of frosting. Chill the cake lightly after applying the crumb coat to ensure neatness before adding the final frosting layer.
FAQ
What type of pumpkin should I use?
Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices which may affect the cake’s flavor.
Can I make this cake ahead of time?
Yes, you can bake the layers 1-2 days in advance. Wrap them tightly in plastic wrap at room temperature or chill them in the refrigerator for longer storage.
Can I freeze the cake layers?
Absolutely. Wrap each layer in plastic wrap and aluminum foil before freezing. Thaw them at room temperature before assembling and frosting.
Is there a substitute for buttermilk?
If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Can I add nuts or chocolate chips to the batter?
Yes, folding in chopped nuts or chocolate chips can add extra texture and flavor. Be mindful not to overmix when folding them in.
What type of frosting pairs well with this cake?
The cake pairs beautifully with cream cheese frosting due to the balance of sweetness and tanginess. Other frosting options, like buttercream, can also be used depending on preference.
How should I store the frosted cake?
Store the frosted cake in the refrigerator in an airtight container. Allow it to come to room temperature before serving for the best flavor and texture.
Can I use this recipe for cupcakes?
Yes, the batter can be used to make cupcakes. Adjust the baking time to around 18-22 minutes, checking for doneness with a toothpick.
Why is my cake dense?
A dense texture can result from overmixing the batter or not sifting the dry ingredients. Ensure all ingredients are at room temperature for optimal consistency.
Conclusion
This pumpkin cake is a delightful dessert bursting with warm spices and the comforting flavors of fall. It’s a moist and flavorful cake that pairs well with cream cheese frosting, making it perfect for any occasion. Whether you’re baking for a family gathering, a festive celebration, or simply craving a delicious pumpkin treat, this recipe is sure to impress.
More recipes suggestions and combination
Pumpkin Cupcakes
Transform the cake batter into individual servings by making pumpkin cupcakes. Top them with cream cheese frosting for a portable and shareable treat.
Spiced Pumpkin Bundt Cake
Bake the batter in a bundt pan for an elegant presentation. Drizzle with a glaze made from powdered sugar, milk, and a hint of cinnamon.
Pumpkin and Chocolate Marble Cake
Add a twist to the recipe by creating a marbled effect with chocolate batter for a visually stunning dessert.
Pumpkin Layer Cake with Cinnamon Frosting
Bake the batter in multiple layers and assemble with cinnamon or maple cream cheese frosting for added depth of flavor.
Pumpkin Cake Truffles
Crumble the baked cake and mix it with frosting to form bite-sized truffles. Coat them with melted white or dark chocolate for a delectable finish.
Pumpkin Cheesecake Bars
Combine your pumpkin cake with a creamy cheesecake layer for a tasty bar dessert option.
Pumpkin and Salted Caramel Cake
Drizzle your pumpkin cake with homemade salted caramel sauce for a decadent flavor combination.
Pumpkin Spice Cake Roll
Turn the batter into a pumpkin cake roll by spreading it with cream cheese filling and rolling it up for a festive presentation.
