Easy Pumpkin Cake
This easy pumpkin cake is made in just one bowl and is great to customize with your favorite add-ins. It's simple yet super moist, full of delicious spicy goodness. A wonderful treat for your autumn days!Note: the original recipe published on 2020 was slightly different and included cheese frosting.
Servings: 9
Ingredients
- 2 large eggs, at room temperature
- ½ cup (100 grams) dark brown or brown sugar
- ⅓ cup (80 ml) vegetable oil (I use expeller-pressed canola oil)
- ¼ cup (60 ml) milk
- 1 ¼ (300 grams) pumpkin puree (unsweetened) (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ (190 grams) all-purpose flour (spoon and leveled US cups)
- 1 teaspoon pumpkin pie spice*
- 2 tsp teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 tsp fine salt
- ½ cup (100 grams) dark chocolate chips
Instructions
- Preheat the oven to 360°F (180°C), set the oven rack in the middle position, and line a 9 or 10-inch cake pan with parchment paper or grease with cooking spray for easy release.
- In a large bowl, mix sugar and eggs until the sugar is dissolved. Then add vegetable oil, milk, vanilla extract, and pumpkin puree. Stir until smooth .
- Next, add the flour, baking powder, baking soda, spices, and salt to the wet ingredients and mix until well combined and no lumps remain (but do not overmix).
- Stir in the chocolate chips until they are evenly mixed into the batter. I like keeping a small handful apart and adding them on top of the cake just before baking. Totally optional.
- Pour and spread the batter into the prepared pan. Bake for about 30-35 minutes. Baking times vary; keep in mind the cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and set the pan on a wire rack. Allow the cake to cool for about 15 minutes in the pan before unmolding. I would recommend waiting another 10 minutes to cut into slices (if you can resist!).
Notes
Storage: it keeps well, for up to 3 days at room temperature and up to 4 days in the fridge.
Pumpkin spice substitutions: You can use 1/4 teaspoon each of ground nutmeg, ground cloves, ground cinnamon, and ground ginger; alternatively, you can use only cinnamon.
Do you want to turn it into muffins? The recipe yields 12 muffins, and the baking time is about 16-18 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Nutrition facts: the values are for one serving and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please consult a registered dietician if you are following a medical restrictive diet (Check my disclosure policies).