Best Pumpkin Spice Cake Recipe | Moist and Foolproof
Are you a Pumpkin Spice lover? Even if you try to avoid being “basic,” this recipe just takes it back to that classic, homestyle feel we all want this time of year. Sometimes we just want something simple, yet comfy and amazing at the same time! This Pumpkin Spice Cake is super moist, packed with pumpkin flavor. It’s best served with real whipped cream to compliment the rich and fluffy cake, but could also be smothered in cream cheese frosting for a more decadent version!
What makes it the best? We’re all looking for that recipe that always works, is super moist, and ultimately flavorful. The pumpkin, dried milk, and oil in this recipe, give it that moist, “pick-it-up-with-your-fork,” hate to say it, "boxed cake mix" style cake. I love serving this homestyle in a deep rectangle casserole dish, so that it could be cut into squares. You gotta’ stick with the basics and this recipe will definitely be one of the must-haves on your fall table!
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Pumpkin Spice Cake 3 cups flour 2 cups sugar 1 tbps. baking powder 1/2 c non-fat dry milk 2 tsp. pumpkin spice 1 tsp. salt 1 1/4 cups milk 15 oz. can pumpkin purée 1 Tbsp vanilla 1/2 cup oil 3 eggs Chantilly Cream Topping: 16 fl. oz. heavy cream 5 tbsp. powdered sugar 1 tsp. vanilla
*You could also make a standard Cream Cheese Frosting in lieu of Chantilly Cream for a more decadent version.
Directions:
1. Mix flour, sugar, baking powder, non-fat dry milk, pumpkin spice, and salt with a whisk. It can be mixed with a paddle attachment on a stand mixer.
2. Add milk, pumpkin purée, vanilla, oil and eggs to the dry ingredients and mix until smooth and well combined.
3. Bake at 350F for 50 mins. to an hour, until skewer comes out clean, when poked. There should be a nice bounce to the cake when touched on the top. The time also depends on the type of pan. If the pan is a shallow
9”X13,” it may take a less amount of time. Set aside to cool, when baked.
4. Whip heavy cream, powdered sugar, and vanilla with a whip attachment on your stand mixer or hand mixer.
5. Top cooled cake with Chantilly Cream, dust with Pumpkin Spice and festive Fall sprinkles. Cut into squares, serve and enjoy.
Happy Pumpkin Spice Season!
Muah x 1,000...
Greggy
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