Easy Pumpkin Cake
This Easy Pumpkin Cake is a moist and tender dessert that captures the essence of fall with its rich pumpkin flavor and aromatic spices.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Electric Mixer
Ingredients
Dry Ingredients
- 1.75 cups All-purpose flour Forms the base of the cake.
- 1 teaspoon Baking powder Helps the cake rise.
- 1 teaspoon Baking soda Another leavening agent.
- 0.5 teaspoon Salt Enhances flavors.
- 2 teaspoons Ground cinnamon Adds warmth and depth.
- 1 teaspoon Ground nutmeg Complements the pumpkin flavor.
- 1 teaspoon Ground ginger Offers a hint of spice.
Wet Ingredients
- 1 cup Granulated sugar Sweetens the cake.
- 0.5 cup Brown sugar Adds moisture and flavor.
- 1 cup Pumpkin puree The star ingredient.
- 0.5 cup Vegetable oil Contributes to moistness.
- 2 large Eggs Binds the ingredients.
- 1 teaspoon Vanilla extract Enhances flavor.
- 1 cup Walnuts or pecans, chopped Optional for added texture.
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Blend until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- If using nuts, fold them in gently.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost with cream cheese frosting or enjoy plain with powdered sugar.
Notes
For variations, consider adding chocolate chips or creating a cream cheese swirl.