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Grease and flour a 9x13x2-inch baking pan.

1. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, cardamom and cayenne together in a spacious bowl and set aside.

2. Beat the sugar, oil, eggs and vanilla together in the bowl of your electric mixer until smooth.

3. Add the pumpkin and mix well.

4. Set the mixer to medium speed, add half of the dry mixture and blend until incorporated. Add the remaining flour mixture and repeat. Do not overmix.

5. Stir in the nuts.

6. Pour the batter into the prepared pan and spread evenly. Give the pan a good bang against the counter to release any trapped air bubbles.

7. Place the cake pan on the middle rack of the pre-heated oven and bake for approximately 40 to 45 minutes, or until a knife inserted in the center comes out clean.

8. Remove the cake from the oven and cool to room temperature.

9. While the cake is cooling, prepare the frosting: Beat the butter and cream cheese with an electric mixer until smooth. Stir in the sugar and vanilla until blended. Do not overbeat.

10. Frost the cooled cake with cream cheese frosting and serve.

Under 60 minutes.



Red Velvet Cake with Ultimate Cream Cheese Frosting Red Velvet Cupcakes variation Recipe

When I set out to master red velvet cake, I found many recipes just short of perfection â some were not as moist as Iâd like, and others were a truly scary color. After lots of experimentation, Iâve arrived at my own personal favorite; moist and delicious with a rich, sophisticated hue. Donât plan on leftovers.

