Better Than Anything Pumpkin Cake
Ingredients:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 cup vegetable oil
– 3 large eggs
– 1 1/2 cups canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
Directions:
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, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Mix in pumpkin puree and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
7. Pour batter into the prepared baking pan and spread evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool completely before frosting or serving.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Kcal: 320 kcal
Servings: 12 servings
Tips:
Ensure pumpkin puree is well drained to avoid a soggy cake texture.
Use room temperature eggs and buttermilk for better batter consistency and ris