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Autumn's Best Simple Pumpkin Cake

Autumn's Best Simple Pumpkin Cake

A moist, spiced pumpkin cake that captures the essence of fall in every bite. Easy to make and perfect for any autumn gathering or cozy night in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Steps
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and lightly dust with flour.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

This cake tastes even better the next day as the flavors meld. Serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.