Yo's Pumpkin Spice Cake

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  • Time it takes: 2 hours
  • Feeds: 6 pounds of batter. Makes one 11x15" cake or three 8" round cakes
ingredients image squiggle



  • 4 cups All Purpose Flour
  • 1 ½ Tbsp Baking Soda
  • 1 ½ tsp Salt
  • 1 ¼ cups Unsalted Butter, at room temperature
  • ¼ cup Vegetable Oil
  • 2 ½ cups Sugar
  • 1 cup Brown Sugar
  • ¼ cup Molasses
  • 1 ½ Tbsp Ground Cinnamon
  • 1 Tbsp Ground Clove
  • ½ Tbsp Ground Nutmeg
  • ½ Tbsp Ground Ginger
  • 5 Eggs, at room temperature
  • 1 can (796mL) Pure Pumpkin Puree (about 3 cups)
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  • Preheat oven to 350F. Line the bottom of each cake pan with parchment paper.

  • Whisk together the flour, baking soda, and salt in a bowl and set aside.

  • In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, both sugars, molasses and all of the spices until light and fluffy at medium high speed.

  • On low speed, add the eggs two at a time just until incorporated. It is really important to stop the mixer and scrape down the sides and bottom of the bowl in between each addition!

  • Still on low speed, add the dry ingredients in four parts, alternating with the pumpkin puree in three parts.

  • Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean, rotating the pan(s) halfway through.  

  • Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.

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