Description
Tender crumbs give way to deep cinnamon and ginger notes, with pumpkin’s creamy sweetness shining through. Every bite offers moist texture and warm, earthy spices, perfect for chilly afternoons and cozy gatherings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
Instructions
- Preheat the oven to 350°F and grease an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, beat eggs with granulated sugar and brown sugar until smooth.
- Add pumpkin puree, vegetable oil, and vanilla extract to the egg mixture and mix until combined.
- Gradually fold the dry ingredients into the wet ingredients, alternating with buttermilk, until just blended.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the cake tender and moist.
- You can add a simple cream cheese frosting for extra richness.
- Store leftover cake wrapped in plastic at room temperature for up to 3 days.
- Adjust the spice levels to taste by increasing or reducing cinnamon and ginger.