Tuesday, September 13, 2016

♥ Pumpkin Spice Cake with Cream Cheese Frosting

This is a cake I make as soon as pumpkin season rolls around. It's rich and delicious and the cake is so moist you can't get enough of it. The cream cheese frosting is to die for! I store mine in the refrigerator and eat it cold! So Good!

Pumpkin Spice Cake with Cream Cheese Frosting

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups pumpkin puree (not pie filling)

Preheat the oven to 350 degrees. Grease and lightly flour two 9” x 2” cake pans, then tap out the excess. In a large bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, and salt.

In a separate large bowl, whisk the sugar and oil. Add the eggs and whisk well to combine. Stir in the pumpkin puree. If you cannot find Libby's or any other brand of puree, you can buy Pure Pumpkin in a can and put it in the food processor or blender and puree it yourself.

Stir in the dry ingredients until the mixture is smooth and well combined. Divide the batter evenly among the two pans. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn out to cool completely before frosting.

Cream Cheese Frosting

1/2 cup butter, softened
8 oz. cream cheese, softened
4 cups confectioner’s sugar
1 teaspoon vanilla extract

In a large bowl, cream the butter and cream cheese. Add the vanilla extract. Slowly beat in the sugar, scraping down the sides of the bowl halfway, until the mixture is smooth and fluffy.

Frost cooled cake on top and sides and use leftover frosting to decorate cake using a piping bag.

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