Everyone knows that autumn truly begins with the start of pumpkin spice season. Whether you're savoring the cozy flavors in your morning latte, or indulging in a seasonal dessert like this one, the blend of cinnamon, nutmeg, cloves, and ginger perfectly captures the essence of fall.
Moist and tender, this cake combines pumpkin puree, buttermilk, vanilla, and a mix of spices to create a rich, warm flavor that's beautifully complemented by a luscious cream cheese frosting (if you so choose), adding just the right touch of tangy sweetness.
Ingredients for Pumpkin Spice Cake
A combination of fall spices, buttermilk, and vanilla enhances the flavor of canned pumpkin in this tender pumpkin dessert. To make pumpkin spice cake, you'll need:
- All-purpose flour: Gives the cake its structure.
- Baking powder and baking soda: Leavening agents to give the cake its lift.
- Ground cinnamon, nutmeg, cloves, and ginger: A combination of spices to add warmth and depth to the cake. If desired, you can substitute with a pumpkin pie spice blend.
- Butter or margarine: Gives the cake a rich, flavorful crumb.
- Shortening: Adds tenderness and produces a fluffy, light cake that retains its moisture.
- Granulated sugar: Sweetens the cake. Feel free to substitute with light or dark brown sugar for a hint of molasses that pairs nicely with the canned pumpkin.
- Vanilla extract: Adds complexity to the cake. You can also substitute with almond or maple extract, if preferred.
- Large eggs: Binds the cake batter.
- Buttermilk or sour milk: Adds moisture and a mild tanginess to the cake to balance the sweetness.
- Canned pumpkin puree: Adds moisture and a natural sweetness and color to the cake. You can swap with mashed sweet potato or butternut squash for a unique twist.
Ingredients
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2 cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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¼ cup butter or margarine, softened
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¼ cup shortening
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1 ½ cups granulated sugar
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½ teaspoon vanilla extract
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2 large eggs
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1 cup buttermilk or sour milk*
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½ cup canned pumpkin puree
Directions
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Prepare Pan and Dry Ingredients
Grease a 13x9x2-inch baking pan or grease and lightly flour two 8x1-1/2-inch round baking pans; set pan(s) aside. Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger; set aside.
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Mix Cake Batter
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add dry mixture, buttermilk and canned pumpkin alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s).
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Bake and Cool
Bake in a 350°F oven for 35 to 40 minutes for 13x9-inch pan or 30 to 35 minutes for round pans or until a wooden toothpick comes out clean. Place 13x9-inch cake in pan on a wire rack; cool thoroughly. Or, cool layer cakes on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on wire racks. Frost as desired. Makes 12 servings.
Test Kitchen Tip: If you don't have buttermilk on hand, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
How To Store Pumpkin Spice Cake
This pumpkin cake can be baked and frosted (if desired) in advance. Wrap the cake tightly and refrigerate for up to two days or freeze for up to three months. Thaw if frozen before serving. Refrigerate leftover slices well-wrapped or in an airtight container for up to five days or freeze for up to three months.
Nutrition Facts (per serving)
| 263 | Calories |
| 9g | Fat |
| 41g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 263 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 4g | 20% |
| Cholesterol 47mg | 16% |
| Sodium 181mg | 8% |
| Total Carbohydrate 41g | 15% |
| Protein 4g | 8% |
| Calcium 60.6mg | 5% |
| Iron 1.3mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
