Irresistibly Moist Pumpkin Butter Cake
This pumpkin butter cake is a moist, autumn-inspired treat that combines the rich flavors of pumpkin and warm spices with a buttery, tender crumb. Topped with a luscious cream cheese frosting, it’s perfect for gatherings or a cozy afternoon snack. Every bite is a celebration of fall, making it an unforgettable dessert for pumpkin lovers.
ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- ½ cup buttermilk
- 2 teaspoons vanilla extract
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2.
In a bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.
- 3.
In a separate bowl, beat the softened butter and sugar together until light and fluffy.
- 4.
Add the eggs, one at a time, mixing well after each addition.
- 5.
Mix in the pumpkin puree, buttermilk, and vanilla extract until combined.
- 6.
Gradually add the dry ingredients, mixing just until incorporated.
- 7.
Pour the batter into the prepared baking pan and spread evenly.
- 8.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 9.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 10.
Once cooled, frost with your favorite cream cheese frosting and serve.
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