Spiced Pumpkin Cake Recipe by CarlasCakes.
Spiced Pumpkin Cake Slice
I found this recipe in Bake: Essential Techniques for Perfect Baking and it is to die for! Perfect for pumpkin season which is right around the corner. Say good bye to summer, but hello to pumpkins.
For this cake, I suggest using fresh ground nutmeg. Since its a key flavour in this recipe, you’ll want to go for the good stuff (or at least tell your in-laws you used the good stuff… it’ll make all the difference).
I also suggest using canned pumpkin. I know I just mentioned pumpkin season was in, but what I meant was; there are pumpkins everywhere, so this cake will look great beside them. Trust me, go for the canned pumpkin and skip making your own puree. The canned stuff is perfectly moist and full of flavour.
Ok, now lets get baking!
Spiced Pumpkin Cake
This recipe is not only delicious, but its fairly easy to make aswell.. it just takes some time but trust me – its well worth it!
Spiced Pumpkin Cake
yields 2 8″ or 9″ cake rounds
3 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons freshly ground nutmeg
1 cup golden brown sugar, firmly packed
2 cups canned pumpkin puree
5 large eggs, at room temperature
1 1/4 cup vegetable oil
Preheat your oven to 350°F and prepare two 8″ or 9″ round cake pans with a light coating of non-stick spray and then line the bottoms with parchment.
In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt and spices. Once sifted, give it a good mixing with a whisk to ensure everything is evenly distributed and then set aside.
In a second large bowl, add the brown sugar and a third of the pumpkin puree. Combine the two with a spatula, pressing firmly to ensure there are no rogue lumps of sugar. Once lump free, add the remaining pumpkin and oil. Blend with a whisk and then add the eggs, one at a time, stirring with the whisk to incorporate after each addition.
Add the dry ingredients a third at a time, blending after each addition.
Divide the batter between your two pans and place into the oven on a lower-middle rack. Bake for 40-45 minutes until risen and firm to the touch.
Let the cakes stand in the pans on a wire rack to cool for 10 minutes. Then unmold onto the racks and turn right-side up to cool completely.
Once cool you can begin on my whipped cream cheese frosting.
Cream Cheese Frosting
Whipped Cream Cheese Frosting
Yields enough to frost a 8″ or 9″ double layer cake.
1lb (16oz) full fat cream cheese, softened but still cool
1 1/2 cups powdered sugar
1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)
1 teaspoon vanilla bean paste or vanilla extract
Sift the powdered sugar and add the cream cheese and vanilla to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.
Assemble your cake by trimming any humps off the top of the cake and place trimmed side down on your serving platter. Tuck strips of parchment under the cake to protect the platter during frosting, if desired. Dollop a generous amount of frosting onto the first layer–about twice as much as seen below–and smooth into an even layer, about 1cm thick.
Top with the second cake, again trimmed side down, and proceed with using the remaining frosting to cover the cake.
Spiced Pumpkin Cake Top
Spiced Pumpkin Cake Covered with Cream Cheese Frosting
Since pumpkin spice cakes are very “homey” I decided to dress this one up with a simple and tasteful design. You can decorate this cake however you’d like, but I love how this style turned out. I am a big fan of the rustic look.
I coated it with whipped cream frosting groves on the outside with my spatula. So easy!
You can keep this bad boy in the fridge for up to 5 days – I wouldn’t go longer than that. Make sure its covered in an airtight container to prevent it from absorbing any other smells you may have in the fridge (left over fish cake sounds awful).
Take it out of the fridge 10-30 min before serving.