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Pumpkin Spice Cake


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Haha, FBN, you kill me.

The sugar strands on the top were the result of a mistake I made. I was trying to make a sypur from sugar and water, but it turned into candy instead. I pulled it into strands and used it for decoration.

Here's the recipe:

Pumpkin Spice Cake:

1/2 cup (113 grams) unsalted butter, room temperature

1 1/4 cups (270 grams) light brown sugar

2 large eggs

1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)

1 teaspoon pure vanilla extract

2 cups (200 grams) sifted cake flour

1/4 teaspoon baking powder

1 teaspoon (5 grams) baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup (120 ml) buttermilk, room temperature

Note: To make your own buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.

Cream Cheese Frosting:

8 ounces (228 grams) cream cheese, room temperature

1/4 cup (56 grams) unsalted butter, room temperature

2 tablespoons pure maple syrup (preferably Grade A dark amber)

2 cups (230 grams) confectioners' (powdered or icing) sugar, sifted

For Garnish:

1/2 cup (50 grams) toasted and chopped walnuts or pecans

Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans.

Cake: In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

Frosting: Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process to combine. Adjust syrup or sugar until you have the right consistency.


Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing. Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to room temperature before serving.

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That cake looks freaking awesome but I wouldn't even attempt making it...it would take me hours just to get the ingredients together. ;-)

Here's my mom's pumpkin loaf recipe. Now I can handle making that! I brought a loaf to work today and it was gone in seconds.

Pumpkin Loaf

2 eggs

1 1/2 cups sugar

1 cup pumpkin (I use the pumpkin from a can)

1/2 cup oil

1/4 cup water

1/4 tsp.Baking Powder

1 tsp. soda

pinch of salt

1/2 tsp. cloves

1/2 tsp. cinnamon

1 cup flour

Grease one loaf pan or 9 inch cake pan

Bake at 350 for 50 minutes


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