Pumpkin Spice Cake Recipe Recipe

Name: Pumpkin Spice Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray; 2 1/2 cups (about 12 1/2 ounces) all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1/2 cup mild molasses; 1/2 cup boiling water; 8 ounces (2 sticks) unsalted butter, at room temperature; 1 cup (about 8 ounces) packed light brown sugar; 2 large eggs, at room temperature; 1 cup pumpkin puree; 2 tablespoons grated fresh ginger; 2 tablespoons confectioners' sugar

Servings: persons

Baking spray
2 1/2 cups (about 12 1/2 ounces) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup mild molasses
1/2 cup boiling water
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup (about 8 ounces) packed light brown sugar
2 large eggs, at room temperature
1 cup pumpkin puree
2 tablespoons grated fresh ginger
2 tablespoons confectioners' sugar

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Spray 9-inch springform pan with baking spray. Press a square piece of parchment into bottom and up sides of pan and coat with baking spray. Press second piece of parchment into pan; coat with baking spray.
2
In medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice. In 2-cup liquid measuring cup or small bowl, whisk together molasses and boiling water until thoroughly combined.
3
In large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides and bottom of bowl with rubber spatula as needed. Beat in pumpkin puree and ginger. Reduce speed to low, then add flour mixture in 3 batches, alternating with molasses mixture.
4
Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, about 45 minutes.
5
Cool cake in pan 10 minutes. Release springform and transfer cake directly onto cooling rack. Cool completely, at least 1 hour. Dust with confectioners' sugar and serve.

1263

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Baking spray, 2 1/2 cups (about 12 1/2 ounces) all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Pumpkin Spice Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Cake Recipe

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