🧡 Ladies and gentlemen...HER. She’s soft and tender, with the perfect amount of spice. She’s just the right size too. No hate to sheet cakes, but we don’t need all of that cake. She’s pairs perfectly with coffee or tea. And she makes your house smell amazing 🧡 🎃 PUMPKIN CAKE RECIPE 1 cup (4 1/2 oz) AP flour, sifted 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup (7 ounces) sugar 2/3 cup vegetable oil or neutral oil of your choice 2 eggs 1 teaspoon pure vanilla extract 1 cup pure pumpkin purée 🧡 Preheat oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment. Grease and flour the sides. 🧡 In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. 🧡 In a large bowl, beat sugar, oil, eggs, vanilla extract and pumpkin purée, with an electric mixer until smooth. 🧡 Add flour mixture slowly. Stir just until combined. 🧡 Transfer batter to prepared cake pan. Bake until toothpick inserted into cake comes out clean, about 35-45 minutes. Let cake cool in pan 10 minutes. Remove cake from pan and cool on wire rack. 🧡 Frost cooled cake with cream cheese frosting. (Frosting recipe is available on my website.) #pumpkincake #pumpkinrecipes #easycake #pumpkinspice #pumpkinspiceeverything #fallbaking #cakerecipe #pumpkinrecipe