Yo's Pumpkin Spice Cake
Ingredients
Cake
- 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)
Read It!
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Preheat oven to 350F. Line the bottom of each cake pan with parchment paper.
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Whisk together the flour, baking soda, and salt in a bowl and set aside.
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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.
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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!
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Still on low speed, add the dry ingredients in four parts, alternating with the pumpkin puree in three parts.
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Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean, rotating the pan(s) halfway through.
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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.
Congratulations you did it!
