Hello everyone, over the weekend I made this cake and asked people over on my facebook page, if they were interested in the recipe. With a resounding yes, I knew before I posted any other recipe, this one had to be up today. Now in my house pumpkin is not limited to just the Fall. Its a fall, winter, spring, summer kind of ingredient. I figured with all the pumpkin I have, I could make a cake. Here is what I came up with and I am going to have the recipe for the frosting on here too. Ladies and gentlemen, start your stand mixers, hand mixers and whisks, which ever one you have.
Dry Ingredients for the Cake:
3 Cups of Flour
1 Teaspoon of Baking powder
1 teaspoon of Baking soda
1/2 teaspoon of salt
1 Tablespoon of Cinnamon
1 Teaspoon of ground Ginger
1/2 teaspoon of Nutmeg
1/4 teaspoon of All Spice
Wet Ingredients for the Cake:
1 cup of brown sugar
1 cup of white sugar
1 cup of unsalted butter softened
1 can of pumpkin puree
1 teaspoon of Vanilla
1/4 cup of milk
Instructions for Just the cake:
Pre heat your oven to 350 degrees. Next grease up either two round cake pans or 1 square pan the choice is up to you. Now Add in your butter give that a good whip for a minute in your stand mixer. Add in all sugars, and blend that with the butter. Now Add in the eggs 1 at a time. Add in the vanilla and pumpkin and mix until well incorporated. Leave the milk out for now. In a medium sized bowl measure out your flour, baking powder and baking soda. Add in the salt and spices. Sift sift sift. Now by small amounts I usually use a half cup measure, slowly add in the dry ingredients to your wet ingredients. Mix until well mixed and slowly add a small amount of the milk I usually go by a tablespoon of milk after a half cup of the dry ingredients. When the milk is well blended keep adding the dry and alternate with the milk. I usually start with the dry and end with the dry. When the cake batter is all incorporated, add half the batter to one round cake pan and the other half to a second round cake pan. If you are using a square cake pan no worries add it all in the square one. Bake for about 35-40 minutes, when you stick a toothpick or a knife in the middle and if there is no batter on them your cakes are done.
While the cakes cool, let's get started on the frosting!
Ingredients for Cinnamon Butter Cream Frosting
1 cup of softened unsalted butter
3 1/2 cups of powdered sugar
pinch of salt just to bring out sweetness
1 tablespoon of vanilla
1 1/2 tablespoons of cinnamon (if you dont like cinnamon you can leave it out)
4 tablespoons of milk ( you can use heavy cream,or half and half. I used whole milk and it came out beautiful)
Add in your butter and whip it up in your stand mixer. Now add in salt, vanilla and cinnamon. Whip that until everything is mixed together. Alternate the sugar and milk by using 1 tablespoon of milk to 1 cup of sugar. Once all ingredients are well blended, put your mixer on a high speed and let it go for 3 minutes, no longer because it will break if you do. After three minutes your frosting is ready, if your cakes are not cool to the touch. You can store the frosting in the fridge covered with plastic wrap, just bring out for about 10-15 minuets for it to get soft and give it one more mix from your mixer to bring it back to life if you need to.
When your cakes cool frost the top of one of the cakes and stack the other one top. Cover it with the frosting and serve.