The Best Pumpkin Cake
Moist, soft, and full of fall spices and pumpkin flavour, this Pumpkin Cake is not only super delicious, but super easy to make as well!
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp ginger
- 1 3/4 cups sugar
- 4 eggs
- 1 cup canola or vegetable oil (or any other neutral oil)
- 2 cups pumpkin puree (16 oz., canned or fresh) See notes*
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour 2 6" round cake pans (3" tall). See notes*
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all spices.
- In a large bowl using an electric mixer, beat the sugar, eggs, oil, vanilla, and pumpkin for about a minute until light and fluffy. It should resemble something close to a batter at this point.
- Add your dry ingredients to your wet ingredients and beat until combined.
- Divide your batter evenly into your 2 pans, and bake for 55-60 minutes or until a toothpick inserted in the centre comes out clean with only a few moist crumbs.
- Allow to cool, frost, and enjoy! See notes*
Notes
If using canned pumpkin, make sure that it is not Pumpkin Pie Filling. It needs to be pure pumpkin.
This recipe uses 6" round pans that are 3" tall. If your 6" pans are only 2" tall, you will most likely need to use 3 pans, and bake for less time, starting with 40 minutes and adding more time as needed. This recipe can also be made in 2 8" round pans (2" tall), but again, start with less time (40 minutes) and add more time as needed.
This amazing pumpkin cake is even more delicious when paired with my Espresso Spice Buttercream! Exactly like a Pumpkin Spice Latte but in cake form (which makes it even better!). If PSL's are not your jam, my American Buttercream or Cream Cheese Frosting also go perfectly with this yummy cake, and you can even add a few tsps of cinnamon to those frostings to really bring out the sweet fall flavours!