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Pumpkin Spice Cake

Pumpkin Spice Cake

A soft, light, and flavorful pumpkin spice cake made with warm fall spices and balanced ingredients to ensure a moist crumb without dryness. Perfect for cozy gatherings or everyday baking.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups cake flour or properly measured all-purpose flour
  • 1 cup pumpkin purée not pumpkin pie filling
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a cake pan with parchment or grease.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, mix pumpkin purée, sugars, oil, eggs, vanilla, and sour cream until combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing gently until just incorporated.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake until the cake feels springy in the center and soft crumbs appear when tested.
  7. Allow the cake to cool before slicing or frosting.

Notes

  • Avoid adding extra pumpkin purée, as it can weigh down the cake.
  • Mixing gently helps maintain a light texture.
  • Let the cake cool covered to prevent moisture loss.