Skip to main content

Pumpkin Cake with Cream Cheese Frosting

I love cake. I love chocolate cake, red velvet cake, German chocolate cake, black forest cake, coconut cake, carrot cake, gingerbread cake, hummingbird cake, apple cake, vanilla cake, sponge cake, angel food cake, devil’s food cake, funfetti cake- name a cake and I love it. During fall, however, the cake that I crave is pumpkin cake generously frosted with cream cheese frosting. 
 I wasn’t going to make myself a birthday cake this year; I had made myself apple cider doughnuts and thought that they would be enough, but my soul craved to decorate cake and my tummy something pumpkin. I do have an extravagant cake percolating in my mind’s eye for Halloween, so for this birthday cake, I decided to go with a very simple piped design for my decoration and just jazzed it up with a very few well-placed sprinkles. 
The flavor of this cake is perfectly spiced and the pumpkin flavor really shines through; the cake’s crumb is tender and moist, and the cream cheese frosting takes the cake to the next level. Cut yourself a big old slice and enjoy! 

½ cup butter, softened
¼ cup oil
2 cups granulated sugar
½ cup dark brown sugar, firmly packed
3 eggs
1 can of pumpkin puree (15 ounces)
2 1/3 cups all purpose flour
2 tablespoons cinnamon
1 ½ teaspoons vanilla bean paste
1 teaspoon nutmeg
1 1/2 teaspoon ground ginger
¼ teaspoon allspice
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk

8 ounces of cream cheese, softened
1 cup of butter, softened
7 1/2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F and prepare 2 8 inch round cake pans with butter and flour; line the bottoms with parchment and butter and flour that as well. 
In a large bowl, whisk together the flour, spices, salt, baking powder and baking soda. Set aside.
In another bowl, beat together the butter and sugars until light and fluffy. Add an egg, one at a time, beating well. Add the oil, pumpkin puree and vanilla bean extract and mix until thoroughly combined.
Add 1/3 of the flour mixture to the pumpkin mixture and incorporate. Add half of the buttermilk, and mix well. Finish alternating between the flour and buttermilk (1/2 the flour, rest of buttermilk, rest of flour). Divide the mixture evenly between the 2 prepared pans and tap them to release any air bubbles.
Bake, rotating halfway through, for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for ten minutes, then remove the cakes from the pan and place them on a wire rack to cool completely before you frost and decorate.

While the cakes cool, make your frosting. In a large bowl, beat together the softened cream cheese and butter until smooth; add in the vanilla and mix well. Add the powdered sugar a cup at a time until the frosting is creamy, smooth and thick. Using a long knife or spatula, spread a crumb coat of frosting onto the cake. Put it in the fridge for 15 minutes to set. Place frosting into a piping bag with the tip of your choosing, remove the cake from the fridge, and pipe your chosen pattern. Decorate and adorn as desired. Watch it get demolished!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al