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Moist Pumpkin Cake

This Moist Pumpkin Cake is a delightful fall treat, perfectly balancing pumpkin and warm spices to create a soft, tender cake ideal for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Forms the base and structure of the cake.
  • 1 tsp baking soda Helps the cake rise and become fluffy.
  • 2 tsp baking powder Works with baking soda for leavening.
  • 1 tsp salt Enhances flavor and balances sweetness.
  • 2 tsp ground cinnamon Imparts warm and inviting spice notes.
  • 1 tsp ground nutmeg Adds depth with its slightly sweet, nutty profile.
  • 1 tsp ground ginger Introduces a warm, spicy kick.
Wet Ingredients
  • 1 can pumpkin puree Adds moisture and a rich pumpkin flavor.
  • 3 large eggs Binds the ingredients and adds richness.
  • 1.5 cups granulated sugar Sweetens the cake, balancing spices.
  • 0.5 cups brown sugar Adds moisture and a hint of caramel flavor.
  • 0.5 cups vegetable oil Keeps the cake moist and tender.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Grease and flour a 9x13 inch baking pan.
  3. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Cooking
  1. In a separate bowl, mix the pumpkin puree, eggs, granulated sugar, brown sugar, and vegetable oil until smooth.
  2. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  3. Pour the batter into the prepared baking pan, spreading it evenly.
  4. Place in the oven and bake for 25 to 30 minutes, or until a toothpick comes out clean.
Serving
  1. Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack.
  2. Cut into pieces and enjoy plain or with your favorite toppings.

Notes

This cake can be enjoyed warm or at room temperature, and pairs wonderfully with whipped cream or vanilla ice cream.