Description
This Autumn Spice Cake is a moist and flavorful cake infused with a blend of warm spices and pumpkin puree, perfect for celebrating the cozy fall season. The cake is tender and aromatic with cinnamon, nutmeg, ginger, and cloves, paired beautifully with a classic cream cheese frosting for a delicious seasonal dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup canned pumpkin puree
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to ensure a smooth batter. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in batches, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined to avoid overmixing.
- Incorporate Pumpkin Puree: Gently fold in the pumpkin puree until fully blended into the batter, maintaining its moisture and texture.
- Fill Pans: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula for uniform baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them onto a wire rack to cool completely.
- Frost and Serve: Once fully cooled, frost the cake layers with your favorite cream cheese frosting. Slice and serve to enjoy a perfect autumn treat.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Use canned pumpkin puree specifically (not pumpkin pie filling) for best results.
- Allow cakes to cool completely before frosting to prevent melting the icing.
- Store leftover cake covered in the refrigerator for up to 3 days.
