Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk, room temperature
Instructions
- Step 1: Preparation. Preheat your oven to 350°F (175°C). Generously grease a 10-inch or 12-cup Bundt pan with butter or non-stick cooking spray. Dust the pan lightly with flour, tapping out any excess. This step is crucial to ensure your cake releases cleanly after baking.
- Step 2: Whisk the Dry Ingredients. In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps of spices or leavening agents so the cake rises evenly.
- Step 3: Cream the Butter and Sugars. In a large stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed. Continue beating for about 3 to 4 minutes until the mixture appears light and fluffy. This process incorporates air into the batter for a better texture.
- Step 4: Incorporate Eggs and Pumpkin. Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the entire can of pumpkin puree. Don’t worry if the mixture looks slightly curdled at this stage; it will come together once you add the flour.
- Step 5: Fold the Batter Together. Alternate adding the dry ingredients and the buttermilk to the wet mixture. Start with one-third of the flour mixture, then half of the buttermilk, another third of flour, the rest of the buttermilk, and finally the remaining flour. Mix on low speed until just combined. Do not overmix, or the cake will become tough.
- Step 6: Bake the Cake. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Place it in the center of the oven and bake for 50 to 60 minutes. The cake is ready when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
- Step 7: Cool and Release. Allow the cake to cool in the pan for exactly 10 to 15 minutes. This allows the structure to set while the pan is still warm enough to release the cake. Carefully invert the pan onto a wire cooling rack and lift the pan away. Let the cake cool completely before slicing or adding a glaze.
- Cook Time: 1 hour 15 minutes