#weliketoeat : Pumpkin Spice Cake
Happy Friday – a day late! Being super sick this week has seriously taken a toll on me! I’m ready for a day with nothing planned – you would think I would sleep but really I just want to catch up on everything I’ve been neglecting!
I mentioned earlier this week that I wanted to share a delicious new recipe and that’s what I’m here to do. I made a Pumpkin Spice Cake with Cinnamon Sugar Cream Cheese Frosting last week for my dad’s birthday. It turned out awesome and I was happy to hear he enjoyed it as well.
I found the initial base of a recipe online but after tweaking it so much, it almost ended up nothing like the original! I hope you’ll want to try it out and share it with someone fun this fall!
Shown below: One cupcake with the cinnamon sugar dusting and a naked cake!
Pumpkin Spice Cake with Cinnamon Sugar Cream Cheese Frosting
[For the cake]
3 cups flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup light brown sugar, packed
1-1/2 cups white sugar
3/4 cup butter, softened
2 teaspoons vanilla
1 tablespoon pumpkin pie spice [see notes below]
1-1/2 cup buttermilk
15 oz 100% pure pumpkin [canned]
[For the frosting]
2-8oz packs of cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla
Cinnamon or pumpkin pie spice [as much as you’d like]
Pre-heat oven to 350 degrees
Grease cake pan or line cupcake cups with liners
In a large bowl, whisk together the flour, baking soda and salt
Cream together the sugars and the butter. Add in eggs one at a time and beat after each addition
Fold in the vanilla and the pumpkin spice
Add the dry ingredients to the wet ingredients, alternating with the buttermilk
Fold in the pure pumpkin
Pour batter into cake pans or into the cupcake cups
Bake for 25-30 minutes or until a toothpick comes out with moist crumbs attached – it will continue to bake as it cools
Let the cake rest for 5-10 minutes before removing from pans
While the cake is cooling, make the frosting
Cream together the cream cheese and butter
Mix in powdered sugar a little at a time, until creamy
Fold in the vanilla and the cinnamon/pumpkin pie spice
Frost cooled cake/cupcakes and ENJOY!
This recipe calls for pumpkin pie spice and while you can buy a pre-mixed jar of it, I prefer to make my own. My recipe will be listed below.
This cake tastes even better the next day as the pumpkin has time to really evolve as a flavor.
The original recipe called for baking this cake at 275 degrees but she used super thin cake pans for layering. I’ve bumped it [the temperature] up a little since my cake pans were about an inch and a half high. This recipe made enough batter for two 8″ square cake pans and 12 cupcakes. I think that it could easily be reduced to half the recipe because it makes a ton – and it’s a heavier cake so you don’t need as much to feel full.
I added pumpkin pie spice and cinnamon to my frosting and then coated the top of the frosting with cinnamon sugar.
It was delicious and I already can’t wait to make it again. This was my first time using buttermilk in a recipe and it really makes a positive difference.
I hope you try it out or share it – let me know what you think! Have a wonderful weekend!
Recipe for Pumpkin Pie Spice
1-1/2 tablespoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
3/4 teaspoon allspice
3/4 teaspoon cloves
Mix all spices together and enjoy!