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Pumpkin spice cake slice peeking out from the larger cake on a plate.
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Pumpkin Spice Cake (Soft + Moist!)

This pumpkin spice cake recipe is the perfect dessert to kick start cozy season but also delicious year-round. Warm spices give the cake a depth of flavors while the pumpkin puree keeps the cake moist. It's a great addition to any holiday table but also fantastic to enjoy with coffee for breakfast!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Bundt, Bundt Cake, Cake, Fall, Fall Baking, Moist Cake, Pumpkin Bundt, Pumpkin Bundt Cake, Pumpkin Cake, Pumpkin Spice, Pumpkin Spice Cake
Servings: 12 servings
Calories: 290kcal
Author: Mari Betancourt

Equipment

Ingredients

  • Baking spray or melted butter + flour to prep the pan before baking
  • 2 ¼ cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 2 large eggs, separated at room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ¼ cup sour cream
  • 3 tablespoon avocado oil or any neutral oil
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • ¼ cup unsalted butter melted

Instructions

  • Preheat the oven to 350°F. Prep the pan with baking spray or melted butter and flour so the finished cake doesn't stick to the pan.
  • In a medium bowl, sift the flour. Add in the baking powder, baking soda, pumpkin pie spice and salt and whisk together to combine.
  • In a separate medium bowl, add in the egg whites and beat on high with the electric mixer (making sure the beaters are clean) until medium peaks form, about 3 to 4 minutes. 
  • In a large bowl, add in the egg yolks, granulated sugar, brown sugar, sour cream, avocado oil, vanilla bean paste, pumpkin puree and melted butter and mix together with the electric mixer until combined.
  • Add the dry ingredients into the bowl with the sugar + pumpkin mixture. Gently mix together with a spatula until all the ingredients are incorporated and you don't see any dry spots, making sure you don't overmix.
  • Add in the egg whites to the finished batter in the large bowl and mix gently with a spatula, making sure there are no visible spots of egg whites.
  • Pour the batter into the prepared Bundt pan and make sure batter is level. Gently bang the pan onto the counter to make sure there are no air bubbles in the batter. Bake for 50-55 minutes or until a cake tester/skewer comes out clean. Enjoy at room temperature.

Notes

  • Can I use a different pan to bake this pumpkin cake?
Yes, you absolutely can. However, monitor the baking time since it may take less or more time depending on the pan. To check the doneness, make sure to insert a cake tester/skewer in your cake and ensure it comes out clean. You can try baking this cake in a loaf pan, muffins, two 8x8 pans - it's up to you.
  • How to Store + Freeze Pumpkin Spice Cake.
Store this pumpkin spice cake in an airtight container for up to 6 days, preferably in the fridge. Leave on the counter so the cake reaches room temperature before enjoying.
Alternatively, you can freeze this pumpkin spice cake for up to 3 months. Just wrap it tightly in plastic wrap and store in a freezer-safe bag. Thaw in the fridge overnight and leave on the counter to enjoy at room temperature.
 

Nutrition

Serving: 1 slice | Calories: 290kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 233mg | Potassium: 138mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5709IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg
Tried this recipe?Mention @AFabulousBite or tag #AFabulousBite!
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