Pumpkin Spice Cake Recipe

This Pumpkin Spice Cake Recipe is great as a snack or a dessert.The moist cake is flavored with cinnamon, nutmeg and fresh sage for a special taste of the season. Pack with school lunches or serve with vanilla ice cream as a special finish to a family dinner.


  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 15 Tbsp unsalted butter, soft but not melted
  • 1 1/2 cups sugar
  • 3 lg. eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 3/4 cup pumpkin puree
  • 1 tsp fresh (not dried) sage, chopped very fine


Sift together into a large mixing bowl the flour, baking soda, sea salt, cinnamon, nutmeg and cloves.

In a separate bowl, beat butter on low speed until creamy.

Slowly add sugar to the creamed butter while continuing to beat until fluffy.

Place eggs in a small bowl and beat slightly with a fork.

Slowly add beaten eggs into the butter mixture while continuing to beat.

Blend well.

Pour vanilla into the buttermilk.

Add a little bit of the flour mixture to the butter/egg blend, then a little bit of the buttermilk while continuing to beat. Alternate between the dry and wet ingredients, ending with the dry.

Combine pumpkin puree and sage in a separate bowl.

Add 1 cup of batter to the pumpkin and fold carefully until just combined.

Fold the pumpkin/batter blend into the rest of the batter.

Coat a Bundt pan with butter.

Pour the batter into the pan and bake for 40 minutes.

Yield: 10 servings

Prep Time:

Cook Time:


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