Pumpkin Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
3. In a separate large bowl, whisk together sugar, pumpkin puree, oil, eggs, milk and vanilla extract until well combined.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Stir in chopped walnuts.
6. Pour batter into prepared pan and smooth out the top with a spatula.
7. Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Remove from oven and let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
9. Serve and enjoy!

Verdict

This pumpkin cake is perfect for fall and winter holidays, or any time you’re craving something sweet and pumpkin-y. The combination of spices and chopped walnuts give the cake a delicious depth of flavor and texture. Serve it as a dessert or a sweet breakfast treat with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving Suggestions

Serve this moist and delicious pumpkin cake with a cup of coffee or tea. It’s also great as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream. The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.