pumpkin cake
This delightful pumpkin cake recipe creates a moist and flavorful sheet cake, ideal for gatherings. With simple steps and optional walnuts, it's a perfect treat for any season.
Servings: 24 slices
Equipment
- Oven
- 12x18-inch sheet pan
- Large bowl
- Electric mixer
- Sifter
- Toothpick
Ingredients
Original Recipe
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 2 cups canned pumpkin
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup chopped walnuts (Optional)
Instructions
Instructions
- Preheat your oven to 350°F (175°C), then grease and flour a 12x18-inch sheet pan.
- Sift together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
- In a separate large bowl, use an electric mixer to beat the sugar and oil until smooth.
- Blend in the pumpkin and vanilla, then beat in the eggs one at a time until fully combined.
- Gradually beat the dry flour mixture into the wet ingredients until just combined, being careful not to overmix.
- Stir in the walnuts, then spread the batter evenly into the prepared sheet pan.
- Bake for about 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean, then let the cake cool completely.
Notes
Ensure the cake cools completely before frosting or cutting for the best results. Avoid overmixing the batter to keep the cake tender. Walnuts are optional, but enhance texture and flavor.