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Pumpkin Cake

When it comes to desserts this time of year, anything with pumpkin is always a hit, and this cake hits the mark...especially when iced with this Chai-Spiced Italian Buttercream.


16 servings

Total Time

1 hour + cooling

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Preheat oven to 350°. Coat insides of two 8×2-inch round cake pans with nonstick spray. Line bottoms with parchment paper; coat paper with nonstick spray.

Sift together flour, cinnamon, baking soda, baking powder, and salt in a bowl.

Beat together pumpkin, granulated and brown sugars, oil, and vanilla in a bowl with a hand mixer on medium speed until combined. Beat in eggs, one at a time, until incorporated.

Alternately add flour mixture and ½ cup hot water to sugar mixture, starting and ending with the flour mixture, beating after each addition until incorporated.

Divide batter between prepared pans; smooth tops with a spatula. Bake cakes until a toothpick inserted into centers comes out clean, 2830 minutes. Let cakes rest in the pans on a rack for 10 minutes, then turn out onto a wire rack to cool completely.

Step 1

Thoroughly beat in one egg at a time before adding the next to prevent the batter from curdling.

Step 2

Dividing the batter equally between the prepared pans ensures the cakes bake evenly in the oven.

Nutritional Facts

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