Pumpkin Spice Cake Recipe

Preheat oven to 350°

Start by mixing together all dry ingredients. 
You will need to use a whisk or fork to mix it together and break up any chunks. If you leave any clumps of dry ingredients you will end up with white spots. I learned this the hard way the first time I made this.

Add all of your wet ingredients next. 
You will want to add your eggs and pumpkin puree. Do not mix it in until you have both ingredients.

Use your hand mixer to mix it. 
Turn it on low and only mix until well mixed. You don’t want too much air in the batter. Just make sure to mix it until there are no clumps and then you are good to go.

Use your hand mixer to mix it. 
Turn it on low and only mix until well mixed. You don’t want too much air in the batter. Just make sure to mix it until there are no clumps and then you are good to go.

Grease 2 pans. 

Pour half of your batter into each pan. 
Make sure you are leveling out both so it is even when you want to layer it later.

Put both pans in the oven. 
Make sure to put it on the middle rack of the oven. It will help you avoid burning tops or having the bottoms be too gooey. (Yes, gooey is a legit word.)

Bake at 350° for about 25 minutes. 
I say about because every oven will cook differently. You will want to put a toothpick in the middle to check it and see if it is fully cooked.

Let your cake cool for 10 minutes. 

Flip it out onto a plate and let cool until cooled completely. 
You can put it in the fridge to cool if you are worried about time.

When it is cooled completely, use your whipped cream to ice your first layer. You will want to make sure it gets an even spread.

Add your second cake and then ice with whipped cream. 
You can ice it completely but we like the naked cake look because you don’t want to overdo it on the whipped cream.

You can serve this cake immediately or put it away for later. I recommend refrigerating until serving so the whipped cream doesn’t melt.