Ingredients
Scale
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan to ensure your cake doesn’t stick. If you skip this step, your cake may not release easily from the pan, so it’s crucial for a perfect result.
- Cream the Sugar and Butter: In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. This step incorporates air into the batter, giving your cake a tender and airy texture.
- Add the Eggs and Wet Ingredients: Next, add the eggs one at a time, beating well after each addition. Once the eggs are fully incorporated, mix in the pumpkin puree, buttermilk, and vanilla extract. Make sure everything is well blended and smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until everything is combined. Overmixing at this stage can lead to a dense cake, so stir only until no lumps remain.
- Bake to Perfection: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional Glaze: For an extra special touch, drizzle a simple glaze made of powdered sugar and a splash of buttermilk over the cooled cake.
Notes
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated to keep your cake light and fluffy.
- Use Fresh Spices: Spices lose their potency over time, so if your ground cinnamon or nutmeg has been sitting in your pantry for a while, it might be time for a refresh to ensure the best flavor.
- Pumpkin Puree: Make sure you’re using canned pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Freezing the Cake: This cake freezes well! Wrap it tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to three months. Thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 310kcal
- Sugar: 26g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg