Pumpkin Cake

This pumpkin cake is moist, warmly spiced, and easy to make with simple pantry ingredients. It bakes up beautifully for a cozy dessert or holiday treat.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup vegetable oil
3 large eggs
1 1/2 cup pumpkin puree
1/4 cup milk
1 tsp vanilla extract

Equipment

Mixing bowl
Whisk
9x13-inch Baking Pan
Measuring cups and spoons
Wire rack
Oven

Method

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, and eggs until smooth and well combined.
Add the pumpkin puree, milk, and vanilla extract to the wet ingredients and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, top with cream cheese frosting or a light dusting of powdered sugar. Be careful not to overmix the batter so the cake stays tender.