If you’re looking for a great recipe this season, look no further. This Pumpkin Spice Cake has you covered.
It’s moist, rich with the warmth of Fall flavors, and packs a hint of sweetness that carries it on to to become one of my favorite desserts of all-time.
If that doesn’t do it for you, then keep reading. For frosting I went with cream cheese because, after all, cream cheese is awesome in and of itself, but it also yields some pretty amazing frosting when done up right. Especially when it’s done up with a little Caramel Sauce and slathered over every inch of a Pumpkin Spice Cake. Oh my, this is good is what the fam and I kept saying as we
slowly ate devoured a piece (or two…okay, so maybe three!).
I have to tell you, I do love a good pumpkin pie and I couldn’t imagine a Thanksgiving dinner without a huge, warm slice of one topped with whipped cream after a huge turkey dinner, but I wouldn’t miss the pie so much if I had a large slice of this cake instead. Another thing I love this time of year is pumpkin bread and since the recipe I use for pumpkin bread yields 3 huge loaves, I happily share the delicious stuff.
The great thing about this Pumpkin Spice cake is that it tastes just like that wonderful pumpkin bread, only it can never be mistaken for a bread; It’s all cake here! The texture is soft and it stays moist for days when covered. Since the frosting does have cream cheese, you’re going to want to store it in the refrigerator, but make sure to set it out for a bit before eating it so it can reach room temperature, unless you don’t mind cold cake (which I don’t at all). I plan on whipping up another one of these babies for the Thanksgiving holiday.
Here’s a list of what you’ll need to get this cake started.
- Preheat oven to 350 degrees F.
- Mix together dry ingredients in a medium bowl; flour, baking powder, salt, baking soda, cinnamon, nutmeg and ginger.
- In a separate bowl, combine butter, granulated sugar, brown sugar and vegetable oil until creamy and fluffy.
- Add eggs and blend well. Next add bowl of dry ingredients.
- Add pumpkin and milk and continue blending in bowl of electric mixer with paddle attachment. Blend until batter is smooth and delicious.
- Pour into two separate 9-10 inch round cake pans.
- Bake for 30-35 minutes or until a toothpick poked in center of cake pulls out clean.
- Allow to cool completely before layering and frosting.
Directions for Frosting:
- Add all ingredients to bowl of electric stand mixer and blend until creamy, light and fluffy. The longer you blend, the fluffier frosting will be.
- Spread over first layer of cake, spread over second layer of cake and along sides.
- Cut and serve each slice of pumpkin heaven.
So, the picture above is a depiction of a double layered cake. I just want to let you know that you can use 3 8-inch pans for a smaller 3-layered cake if you would like, which would be perfectly wonderful as well. I, however, chose to use this batter to bake up a double-layered cake which was equally wonderful and delicious. Yes folks, I’ve been playing with Photoshop, mainly because I have game developer projects that I’ve been working on, but can I just say that Photoshop does a beautiful job of ensuring this tasty cake is depicted as deliciously as possible? Yes. Thank you. I knew you’d agree.
Alright folks, just for sincerity I will add these additional photos of this delicious pumpkin cake that haven’t been photoshopped into delicious scenic backdrops that, in reality, don’t exist. Let me just me just tell you that this cake was absolutely amazing. If you decide to take the time this season to spread warmth in edible delights, please, make this cake. It’s warm, it’s delicious and it’s full of pumpkin deliciousness. Anyone who takes a bite of a slice of this will concur.
Love ya folks. Keep dreaming, keep baking, keep cooking, keep living it up….one slice of cake at a time. Cook, bake and eat life up while ya can!
Until next time,