This cake will knock your socks off, I guarantee it. It is by far the best pumpkin cake I have ever made. A combination of pumpkin and buttermilk gives it an incredible moist texture, and paired with cream cheese icing, it’s downright delectable.
There is a lot of beating time. You can use a hand mixer if you like, like I did, if you’re willing to put up with some soreness and possible blisters, but I’ll probably go for a stand mixer in the future.
With adjustment in baking time, I think this cake would also do well as a layer cake, as it bakes pretty flat. I have little patience for icing layer cakes though, and I have to be in the mood to do the extra steps involved. So this may forever be a 9×13 cake in my house 🙂
Pumpkin Spice Cake
- 2 sticks unsalted butter
- 2 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp nutmeg
- 1 tsp salt
- 1 can pumpkin
- 1 cup buttermilk
- 1 cup brown sugar, packed
- 1 cup white sugar
- 4 eggs
- 1 tsp vanilla
Grease and flour a 9×13 pan. Preheat oven to 325 degrees.
Combine flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
Combine pumpkin and buttermilk thoroughly in a small bowl. Set aside.
Cream butter and sugars in large bowl. Beat on medium speed 2 minutes, and scrape bowl. Beat on high speed 2 minutes, and scrape bowl. Add eggs and beat on medium 30 seconds. Add vanilla, and beat on high 30 seconds.
On low speed, add dry and wet mixtures, alternating between dry/wet. Mix til just combined. Use rubber spatula to continue mixing until smooth.
Pour into pan, spreading evenly. Bake 45 minutes or until knife comes out clean.
Cool in pan 15 minutes, and ice with your favorite cream cheese icing.
[Note: I believe this was originally an Epicurious recipe, but I haven’t been able to find it since. If you stumble across it, please let me know and I’ll post the link to the original. I think it had a maple-cream cheese icing recipe with it. K thanks, now I don’t feel like a thief :)]