Recipes and Cooking Pumpkin Spice Cake 4.8 (4) If you like pumpkin spice lattes, then you'll love this pumpkin spice cake recipe. Frost with cream cheese frosting for the ultimate fall dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Cool Time: 1 hrs Bake Time: 30 mins Total Time: 1 hrs 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger ¼ cup butter or margarine, softened ¼ cup shortening 1 ½ cup sugar ½ teaspoon vanilla 2 eggs 1 cup buttermilk or sour milk* ½ cup pumpkin Directions Grease a 13x9x2-inch baking pan or grease and lightly flour two 8x1-1/2-inch round baking pans; set pan(s) aside. Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add dry mixture, buttermilk and canned pumpkin alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s). Bake in a 350 degree F oven for 35 to 40 minutes for 13x9-inch pan or 30 to 35 minutes for round pans or until a wooden toothpick comes out clean. Place 13x9-inch cake in pan on a wire rack; cool thoroughly. Or, cool layer cakes on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on wire racks. Frost as desired. Makes 12 servings. * If you dont have buttermilk on hand, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe. Rate it Print Nutrition Facts (per serving) 263 Calories 9g Fat 41g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 263 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 47mg 16% Sodium 181mg 8% Total Carbohydrate 41g 15% Protein 4g Calcium 60.6mg 5% Iron 1.3mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.