Community blog post

Who remembers the pumpkin spice cupcakes from last year?

They were one of my very favorite bakes to date, and I have been itching to make a cake version ever since. It’s finally October so it is acceptable for me to use pumpkin in everything.

This cake is so delicious and delicate, the oil and the pumpkin make it extremely soft and moist. Cream Cheese isn’t my favorite frosting, but when it comes to cakes that have fruits of veggies it is a must, it just balances it out so nicely.

Another thing I love about this cake it that it’s super simple, I didn’t even use a mixer for the batter just a whisk, but you will need a hand mixer for the frosting unless you are looking for a good arm workout.

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Cake 

  • 2 Cups Pumpkin Puree 
  • 4 Eggs
  • 1 Cup Vegetable Oil 
  • 2 Teaspoons Vanilla 
  • 2 Cups Sugar
  • 2 Cups Flour
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 2 Teaspoon Cinnamon
  • 1 Teaspoon Ginger  
  • 1/2 Teaspoon Cloves 
  • 1/2 Teaspoon Nutmeg 
  • Preheat your oven to 350F.
  • Grease, flour, and line two 9 inch cake pans.
  • In a large bowl whisk together the pumpkin puree, eggs, vegetable oil, and sugar.
  • Now in a separate bowl whisk together the flour, baking soda, baking powder, and all the spices.
  • Mix together the wet and dry ingredients until all the flour is incorporated, there will still be a few lumps which is fine, you don’t want to over mix the batter.
  • Divide the batter between the two pans and bake for 20-25 minutes or until a toothpick comes out clean.
  • Let the cakes cool for a few minutes then remove from pans and cool completely on a cooling rack.

Cream Cheese Frosting

  • 16oz Cream Cheese 
  • 1 Cup Butter 
  • 4 Cups Powdered Sugar 
  • 1/2 Cup Milk 
  • 1 Teaspoon Vanilla 
  • Pumpkin Spice for garnishing

 

  • Make sure your butter and cream cheese are room temperature before making the frosting.
  • Beat together the butter and cream cheese in a large mixing bowl.
  • Add milk and vanilla.
  • Slowly mix in the powdered sugar, starting with the four cups. You may need more depending on the consistency you like your frosting.
  • Once the cake is completely cooled frost and decorates as you wish.
  • You can find my post on how I made the cute little fondant pumpkin you can find it (here)

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Something you may want to consider is that all frosting but cream cheese, in particular, is best the second day.

I hope you enjoy this recipe! What is your favorite thing to bake in the Autumn?

 

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Read the original post here authored by Anna Lawrence. You can visit her blog here.

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