Pumpkin Spice Cake

Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups all-purpose flour, plus a little extra for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1 (15-ounce) can pumpkin purée
- 3/4 cup buttermilk, well shaken
- 1 teaspoon vanilla extract
- 1 1/4 cups granulated sugar
- 3 large eggs
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar (plus more if needed)
- 1–2 tablespoons milk
Instructions
- 1
Prep the pan and oven
- 2
Heat oven to 350°F. Generously grease a 10–12 cup bundt pan with butter or cooking spray. Dust lightly with flour (or sugar), tapping out any excess.
- 3
Mix the dry ingredients
- 4
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- 5
Mix the wet ingredients
- 6
In a medium bowl, stir together the pumpkin purée, buttermilk, and vanilla.
- 7
Cream butter and sugar
- 8
In a stand mixer (or large bowl with hand mixer), beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
3 min - 9
Add eggs
- 10
Beat in the eggs one at a time until fully incorporated, scraping down the sides as needed.
- 11
Combine everything
- 12
Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the pumpkin mixture in two parts, beginning and ending with the flour. Mix just until smooth — don’t overbeat.
- 13
Bake
- 14
Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
50 min - 15
Cool
- 16
Let the cake cool in the pan for at least 20 minutes. Carefully invert onto a wire rack or serving plate and cool completely.
20 min - 17
Make the glaze
- 18
In a medium bowl, beat the cream cheese, vanilla, and powdered sugar until smooth. Add milk 1 tablespoon at a time, mixing until the glaze is thick but pourable. If it’s too thin, add more powdered sugar; if too thick, add a splash more milk.
- 19
Finish
- 20
Drizzle the glaze over the cooled cake. (Or dust with powdered sugar for a simpler finish.) Slice and enjoy!





