Lisa Yarde
When it comes to desserts this time of year, anything with pumpkin is always a hit, and this cake hits the mark…especially when iced with this Chai-Spiced Italian Buttercream.
Pumpkin Cake
Pumpkin cake is the ideal fall dessert. Get the easy recipe for this moist and satisfying seasonal treat now on
Servings: 16
Calories: 461kcal
Ingredients
SIFT
- 2 ½ cups Cup cake flour
- 2 tsp. Ground cinnamon
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- ½ tsp. Table salt
BEAT
- 1 can Pumpkin purée (15 oz.)
- ¾ cup Granulated sugar
- ¾ cup Packed brown sugar
- ½ cup Vegetable oil
- 1 tsp. Pure vanilla extract
- 2 Eggs, room temperature
- ½ cup Hot water
Instructions
- Preheat oven to 350°. Coat insides of two 8×2-inch round cake pans with nonstick spray. Line bottoms with parchment paper; coat paper with nonstick spray.
- Sift together flour, cinnamon, baking soda, baking powder, and salt in a bowl.
- Beat together pumpkin, granulated and brown sugars, oil, and vanilla in a bowl with a hand mixer on medium speed until combined. Beat in eggs, one at a time, until incorporated.
- Alternately add flour mixture and ½ cup hot water to sugar mixture, starting and ending with the flour mixture, beating after each addition until incorporated.
- Divide batter between prepared pans; smooth tops with a spatula. Bake cakes until a toothpick inserted into centers comes out clean, 28–30 minutes. Let cakes rest in the pans on a rack for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Per serving with frosting, Calories: 461
Nutrition Facts
1 servings per container
- Amount Per ServingCalories461
- % Daily Value *
- Total Fat
31g
48%
- Saturated Fat 16g 80%
- Cholesterol 83mg 28%
- Sodium 218mg 10%
- Total Carbohydrate
47g
16%
- Dietary Fiber 1g 4%
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
