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–+ servings
A tea pot, cups of tea, and two slices of pumpkin cake.
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5 from 1 vote

Pumpkin Spice Cake Recipe

This tender pumpkin spice cake recipe takes a fluffy pumpkin cake and swirls it with a cozy chocolate-spiked cinnamon streusel.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 472kcal
Author: Nicole Spiridakis

Ingredients

For the cinnamon streusel

  • 3 tablespoons brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon

For the cake

  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter
  • ½ cup olive oil
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 15-ounce can pure pumpkin puree , or 2 cups pureed pumpkin
US Customary - Metric

Instructions

Make the streusel

  • Mix the sugar and cinnamon together in a small bowl; set aside.

Make the cake

  • Heat the oven to 350℉. Grease a bundt pan (or regular springform pan) with butter and then flour, tapping out the excess.
  • Whisk together the flour, spices, baking soda, and salt in a medium bowl.
  • In a large bowl, cream the butter, oil, brown sugar, and granulated sugar. Add the eggs one at a time, beating until each is incorporated. Beat in the pumpkin until very smooth and well combined.
  • Mix in the flour mixture and mix just until flour is no longer visible.
  • Transfer half of the batter to the prepared pan, spreading into an even layer. Sprinkle the streusel over the batter evenly. Top with the remaining batter.
  • Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 10 minutes in the pan on a wire rack. Flip the cake out onto the rack and cool completely.

Notes

  • Make it refined sugar-free. To make this cake refined sugar-free, substitute coconut sugar for the brown sugar and maple syrup for the granulated sugar.
  • Substitute all-purpose flour. If you wish, swap the whole-grain pastry flour with all-purpose flour.
  • Try pureed sweet potato. For a lovely sweet potato bundt cake, substitute 2 cups of unsweetened sweet potato puree for the pumpkin.
  • Other spices. You can swap the cinnamon in the streusel for another ground spice, such as ginger, cardamom, or a combination.
  • Add chocolate chips. Raise the chocolate ante by throwing in 1 cup of semisweet chocolate chips to the cake batter!

Nutrition

Calories: 472kcal | Carbohydrates: 65g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 180mg | Potassium: 106mg | Fiber: 2g | Sugar: 35g | Vitamin A: 379IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg